Description
This dish combines juicy chicken thighs coated in a sweet and tangy glaze with a medley of roasted butternut squash, Brussels sprouts, and shallots. Perfect for a quick and healthful meal!
Ingredients
Scale
- 1.5 tablespoon grainy Dijon mustard
- 1.5 tablespoon pure maple syrup
- 0.5 teaspoon dried rosemary
- Salt and pepper
- 4 bone-in, skin-on chicken thighs
- 2–3 cups butternut squash (peeled and cubed)
- 2 large shallots (peeled and quartered)
- 2 cups Brussels sprouts (trimmed and halved lengthwise)
- 1 tablespoon olive oil
- Salt and pepper for vegetables
Instructions
- Preheat your jelly roll pan in the oven to 425°F.
- In a bowl, whisk together the Dijon mustard, maple syrup, rosemary, salt, and pepper.
- Toss butternut squash, Brussels sprouts, and shallots with olive oil, salt, and pepper in a mixing bowl.
- Season chicken thighs with salt and pepper, then coat skin-side with the glaze.
- Place chicken skin-side down in the preheated pan; add vegetables around it in a single layer.
- Roast for 15-18 minutes, flip chicken skin-side up, and roast for an additional 10-15 minutes until cooked through.
- Brush chicken with reserved glaze and broil for 2-3 minutes to crisp the skin.
Notes
Preheat your baking pan for an extra crispy skin on the chicken.
Feel free to substitute vegetables based on seasonality or preference.
Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 455
- Sugar: 8g
- Sodium: 300mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 120mg