Roasted Rosemary Chicken Quarters with Butternut Squash and Brussels Sprouts

Ingredients

• Chicken leg

  Broilers or fryers, meat only, raw

  4 leg bone and skin removed (yield from 1 or 312g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  1 ¾ tsp or 11g

• Pepper

  Spices, black

  1 ½ tsp or 3g

• Squash

  Winter, butternut, raw

  3 cup, cubes or 420g

• Brussels sprouts

  Raw

  1 lb or 453g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  10 clove or 30g

• Honey

  1 tbsp or 21g

• Dijon mustard

  Grey poupon

  ½ tsp or 3g

• Rosemary

  Fresh

  2 tbsp or 3g

Directions

1. Preheat oven to 425F. Place a large baking sheet coated with cooking spray in the oven; heat 5 minutes.
2. Brush chicken with 1 tablespoon of the oil; sprinkle with 3/4 teaspoon each of the salt and pepper. Remove baking sheet from oven, and place chicken quarters, skin side down, on hot baking sheet; return to oven. Bake in preheated oven for 10 minutes.
3. Remove baking sheet from oven, and transfer chicken to a plate; add butternut squash, Brussels sprouts, onion, and garlic to baking sheet; drizzle with 1 1/2 tablespoons of the olive oil, and sprinkle with remaining salt and pepper. Toss to coat. Place chicken on top of vegetables. Whisk together honey, Dijon mustard, and remaining 1/2 tablespoon oil; brush onto chicken using a pastry brush. Bake at 425F for 15 minutes. Baste vegetables and chicken with pan juices using a large spoon or bulb baster; sprinkle with rosemary. Return to oven, and bake until chicken is cooked through, about 20 minutes.