INGREDIENTS
4
Chicken thighs
1
Apple, red
1 1/2 cups
Baby carrots
1 1/2 cups
Brussels sprouts
1 1/2 cups
Butternut squash
3 cloves
Garlic
2 cups
Purple potatoes
1/2
Red onion, large
1 tsp
Rosemary, fresh
1
Sage, Dried
1/4 cup
Dijon mustard
1 tbsp
Lemon juice
1/4 cup
Maple syrup
1
Pepper
1
Salt
1
Olive oil