Maple-Mustard Roasted Chicken with Squash and Brussels Sprouts

INGREDIENTS

1 tbsp

chopped fresh sage, divided

1 tbsp

Dijon mustard

1 tbsp

pure maple syrup

bone-in, skin-on chicken breasts

4 cups

cubed peeled butternut squash (about 1 lb.)

large shallots, peeled and quartered

1/2

acorn squash, seeded and cut crosswise into slices

8 oz

Brussels sprouts, trimmed and halved (about 2 cups)

2 tbsp

unsalted butter, melted

1 tbsp

olive oil

1 1/2 tsp

kosher salt, divided

1 tsp

freshly ground black pepper, divided