Name: Sheet Pan Maple-Miso Chicken with Brussels Sprouts and Butternut Squash
Ingredients: 2 scallions; 3 tablespoons white miso paste; 2 tablespoons pure maple syrup; 2 teaspoons grated fresh ginger (about a 1 1/2-inch piece); 1 1/2 teaspoons lower-sodium soy sauce or tamari; 2 garlic cloves, grated; 6 tablespoons neutral oil (such as avocado or canola), divided; 6 bone-in, skin-on chicken thighs (about 2 pounds total); 3/4 teaspoons kosher salt, divided; 1/2 teaspoon black pepper, divided; 1 small (1 1/2 pound) butternut squash, peeled, seeded, and cut into 1-inch pieces (about 4 cups); 1 pound Brussels sprouts, trimmed and halved lengthwise (left whole if small) (about 4 cups); 2 tablespoons rice vinegar; 1 teaspoon toasted sesame oil; 3 cups loosely packed baby arugula (3 ounces); Toasted sesame seeds

Ingredients

2 scallions
3 tablespoons white miso paste
2 tablespoons pure maple syrup
2 teaspoons grated fresh ginger (about a 1 1/2-inch piece)
1 1/2 teaspoons lower-sodium soy sauce or tamari
2 garlic cloves, grated
6 tablespoons neutral oil (such as avocado or canola), divided
6 bone-in, skin-on chicken thighs (about 2 pounds total)
3/4 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
1 small (1 1/2 pound) butternut squash, peeled, seeded, and cut into 1-inch pieces (about 4 cups)
1 pound Brussels sprouts, trimmed and halved lengthwise (left whole if small) (about 4 cups)
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
3 cups loosely packed baby arugula (3 ounces)
Toasted sesame seeds

Steps

Preheat oven to 425°F. Finely chop white and light green parts of scallions and place in a large bowl; set aside. Thinly slice dark green parts of scallions and set aside. Add miso, maple syrup, ginger, soy sauce, garlic, and 4 tablespoons oil to chopped scallions in large bowl; whisk together until mostly smooth. Reserve 1/4 cup miso mixture in a small bowl, and set aside.
Add chicken thighs to miso mixture in large bowl, and add 1/4 teaspoon each salt and pepper; rub chicken thighs with mixture until evenly coated. Let stand, uncovered, at room temperature for 15 minutes.
Toss together squash, brussels sprouts, remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a large rimmed baking sheet; spread in an even layer. Top with marinated chicken thighs. Bake the chicken until a thermometer inserted into thickest portion of thighs registers 165°F and vegetables are tender and browned, 40 to 45 minutes.
Meanwhile, whisk vinegar and toasted sesame oil into reserved 1/4 cup miso mixture in small bowl until smooth and emulsified; set dressing aside.
Transfer chicken to a plate. Add arugula and reserved sliced scallions to baking sheet with vegetables; toss with reserved dressing until evenly coated. Return chicken to baking sheet; garnish with sesame seeds, and serve immediately.