INGREDIENTS
4
Chicken drumsticks
4
Chicken thighs
8 oz
Brussels sprouts
2 cups
Diced (1/2 inch) butternut squash
1 1/2 cups
Chicken stock
2 tsp
Dijon mustard
2 tbsp
Maple syrup
3/4 tsp
Kosher salt
1/2 tsp
Pepper, freshly ground
1 tbsp
Buttery spread or coconut oil, dairy-free
1 tbsp
Olive oil