Maple Dijon Roasted Chicken Thighs with Butternut Squash

Ingredients

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

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