Maple Glazed Chicken Thighs (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 bone-in chicken thighs
02 -
1 lb brussels sprouts, ends trimmed and halved
03 -
1 lb butternut squash, cut into 2.5 cm cubes
04 -
¾ cup whole pecans
→ Maple Dijon Glaze
05 -
2 ½ Tbsp pure maple syrup
06 -
1 Tbsp Dijon mustard
07 -
1 Tbsp coconut sugar
08 -
1 Tbsp apple cider vinegar
09 -
⅓ cup olive oil
10 -
1 clove garlic, crushed
11 -
½ tsp fresh thyme, finely chopped
12 -
½ tsp fresh rosemary, finely chopped
13 -
¾ tsp salt
14 -
¼ tsp pepper
# Instructions:
01 -
Preheat oven to 220°C (425°F).
02 -
In a medium-sized bowl, whisk together all maple Dijon glaze ingredients until well combined. The mixture should yield approximately ⅔ cup.
03 -
Place brussels sprouts and butternut squash in a ziplock bag and pour in ¼ cup of the sauce. Toss until vegetables are evenly coated.
04 -
Line a large baking sheet with parchment paper. Arrange vegetables in a single layer, creating spaces between them for the chicken thighs. Place thighs on the parchment paper.
05 -
Brush ¼ cup of the glaze on top of the chicken thighs. Reserve the remaining 2-3 tablespoons for later use.
06 -
Bake chicken thighs and vegetables in preheated oven for 30 minutes.
07 -
Remove pan from oven and sprinkle pecans amongst the vegetables. Brush remaining 2-3 tablespoons of maple Dijon glaze onto the chicken.
08 -
Switch oven to high broil setting and broil for 5-6 minutes or until chicken thighs are crisped to your preference.
09 -
Serve chicken thighs and vegetables garnished with additional fresh rosemary and thyme.
# Notes:
01 -
The chicken skin will become golden and crispy under the broiler.
02 -
For even cooking, ensure vegetables are cut to similar sizes.