Black Dog Maple & Mustard Chicken


  • Fabulous one pan wonder!
  • 4 split chicken breasts - bone in
  • 1/4 C maple syrup
  • 1/4 C dijon mustard - whole grain
  • Brussels sprouts - cleaned and halved
  • Acorn squash - skin on, remove seeds and sliced horizontally into rings - cut a couple rings in half
  • Butternut squash cubes
  • 2 shallots - sliced
  • 1 large red onion - thin wedges
  • 3 garlic cloves crushed
  • Black Dog Belly Rub


  1. Preheat oven to 375 add a metal pan to the oven as its heating
  2. Rinse chicken and pat dry
  3. Mix syrup and mustard together and then brush on chicken breasts
  4. Carefully remove hot pan from oven and add the four breasts - put back in oven for about 20 minutes
  5. Remove and drain off any liquid
  6. Add squash, scatter around the chicken and bake for 10 minutes
  7. Remove pan and add the remaining veggies - if pan is getting brown burn spots pour a little white wine into the pan, just enough to cover the bottom. Drink the rest while you are waiting;-)
  8. Put pan back into the oven until done about another 15 or 20 minutes.
  9. When everything is nice and roasted remove and serve.