Name: Maple Dijon Chicken With Butternut Squash
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 6 chicken thighs; 1/2 cup Dijon mustard; 1/4 cup maple syrup; 2 Tbsp. olive oil; 1 tsp. garlic powder; 2 tsp. fresh rosemary (finely chopped); 1/2 small shallot (finely diced); Salt (to taste); Pepper (to taste); 1 medium butternut squash (peeled, seeded and cut into 1-inch cubes); 2 Tbsp. olive oil; 1 Tbsp. fresh rosemary (finely chopped); 1-1/2 tsp. garlic powder; 1/2 tsp. smoked paprika; Salt (to taste); Pepper (to taste)

With a perfect blend of sweet and savory, chicken thighs pair with butternut squash in this convenient one-pan meal. Pure maple syrup and tangy Dijon mustard are the base for the marinade as well as for the glaze that caramelizes beautifully when roasted. Savor the changing seasons with the medley of autumnal colors and tastes in this warming and welcoming meal.

Roasted Chicken Thighs are Nestled in Cubes of Butternut Squash on an Oval Serving Platter Garnished with Sprigs of Rosemary

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Maple Dijon Chicken With Butternut Squash

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 6

Calories 452 kcal

Author Toni Williams

Ingredients

Chicken

6 chicken thighs
1/2 cup Dijon mustard
1/4 cup maple syrup
2 Tbsp. olive oil
1 tsp. garlic powder
2 tsp. fresh rosemary finely chopped
1/2 small shallot finely diced
Salt to taste
Pepper to taste

Butternut squash

1 medium butternut squash peeled, seeded and cut into 1-inch cubes
2 Tbsp. olive oil
1 Tbsp. fresh rosemary finely chopped
1-1/2 tsp. garlic powder
1/2 tsp. smoked paprika
Salt to taste
Pepper to taste

Instructions

Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
In medium bowl, combine Dijon mustard, maple syrup, olive oil, garlic powder, rosemary, and shallots. Stir until well combined. Season with salt and pepper to taste.
Season chicken thighs with salt and pepper. Place in resealable plastic bag along with 3/4 of maple Dijon marinade. Shake and massage bag to fully coat chicken and set aside. (Note: Do not discard remaining marinade as it will be used as glaze.)
In medium bowl, combine butternut squash with drizzle of olive oil. Sprinkle with rosemary, garlic powder, paprika, salt and pepper. Toss to coat.
On baking sheet, arrange squash in single layer, taking care to not overlap.
Remove chicken thighs from bag and place on top of squash.
Bake about 40 minutes or until chicken reaches internal temperature of 165 degrees and squash is tender. Periodically baste chicken with remaining sauce throughout cooking process.
Serve warm.