Maple-Mustard Chicken with Squash and Brussels Sprouts

4 Tbsp. Halladay's Sage Peppercorn Rub

2 Tbsp. Dijon mustard

2 Tbsp. maple syrup

4 bone-in, skin-on chicken breasts

1 butternut squash, peeled, seeded and cut into 1-inch pieces

8 oz. Brussels sprouts, halved

3 Tbsp. olive oil

Place a large rimmed baking sheet in oven. Preheat oven to 425˚F (leave pan in oven while preheats). Combine seasoning, mustard and syrup; brush half onto chicken. Add chicken to hot pan and bake for 20 minutes. Toss vegetables with remaining sauce. Remove pan, drain juices and add vegetables. Bake another 20 minutes until chicken is cooked through.

SIMILAR RECIPES

Maple Dijon Ham Glaze

1 package Halladay's Sea Salted Caramel Cheesecake or 1/2 cup Caramel Apple Dip

1/2 cup maple syrup

2 Tbs. whole grain Dijon mustard

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

In a sauce pan, combine all ingredients and whisk over medium heat until well blended. Bring to a light simmer for 2 minutes; remove from heat. Use as a glaze on ham.

Maple Habanero Vinaigrette

1/2 cup canola oil

1/4 cup maple syrup

1/4 cup cider vinegar

2 Tbsp. coarse-grained mustard

1 Tbsp. Halladay's Maple Habanero Seasoning

Whisk together ingredients.

Cannellini Peppercorn Soup

3 leeks, washed, dark green ends removed and chopped

2 Tbsp. olive oil

1 butternut squash, peeled, seeded and cut into 1-inch pieces

4 Tbsp. Halladay's Sage Peppercorn Rub

1 parmesan rind, plus finely shredded parmesan for serving

4 Tbsp. lemon juice

3 to 4 (15 oz.) cans cannellini beans

1 (5 oz.) bag spinach

Combine first 5 ingredients in a slow cooker; add 8 cups of water. Cook on low 7-8 hours or on high 4-5 hours. Add lemon juice, beans and spinach in the last 10 minutes of cooking. Salt and pepper to taste.

Maple Chipotle Wings

2 1/2 to 3 lbs. chicken wings or drums

2 cloves garlic, minced

1 Tbsp. butter

1/2 cup maple syrup

1/4 cup cider vinegar

1 Tbsp. Halladay's Garlic Chipotle Seasoning

1 tsp. cornstarch, mixed with 1 Tbsp. cold water

Preheat oven to 400˚F. On a large baking pan, arrange chicken in a single layer. Bake until chicken is golden-brown, about 30-40 minutes. Meanwhile, saute garlic in butter until softened. Add remaining ingredients and cook on high heat until thickened, about 2 minutes. Remove chicken from oven and toss with sauce to coat. Return to oven and bake another 5 minutes.

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