Maple Dijon Roasted Chicken Thighs with Butternut Squash

Maple Dijon Roasted Chicken Thighs with Butternut Squash

Tender, juicy chicken thighs roasted to perfection with a sweet and tangy maple Dijon glaze, served alongside caramelized butternut squash. A hearty and flavorful one-pan meal.

By RecipeBoss
Servings
4
Time Required
50 min

Ingredients

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4 bone-in, skin-on chicken thighs
2 lb butternut squash
3 tbsp olive oil
3 tbsp Dijon mustard
3 tbsp maple syrup
1 tbsp apple cider vinegar
2 clove garlic
1 sprig fresh rosemary
1 tsp salt
½ tsp black pepper

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Instructions

  1. 1

    Preheat oven to 400°F (200°C). Peel, seed, and cut the butternut squash into 1-inch cubes.

  2. 2

    In a large bowl, toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer on a baking sheet.

  3. 3

    Roast the squash for 20 minutes.

    20 min

  4. 4

    While the squash roasts, prepare the glaze. In a small bowl, whisk together Dijon mustard, maple syrup, remaining 2 tablespoons olive oil, apple cider vinegar, minced garlic, and chopped rosemary.

  5. 5

    Pat the chicken thighs dry with paper towels. Season with a pinch of salt and pepper. Add the chicken thighs to the baking sheet with the partially roasted squash.

  6. 6

    Brush the chicken thighs generously with about half of the maple Dijon glaze.

  7. 7

    Return the baking sheet to the oven and roast for another 25-30 minutes, or until the chicken is cooked through and the skin is crispy, and the squash is tender and caramelized. Brush with the remaining glaze during the last 10 minutes of cooking.

    25 min

  8. 8

    Let rest for 5 minutes before serving.

    5 min

Perfect With

Mixed green saladCrusty breadSteamed green beans