Maple Glazed Chicken With Butternut Squash Recipes

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SHEET PAN MAPLE-DIJON CHICKEN WITH ROASTED BUTTERNUT SQUASH AND BRUSSELS SPROUTS



Sheet Pan Maple-Dijon Chicken with Roasted Butternut Squash and Brussels Sprouts image

Sheet Pan Maple-Dijon Chicken with Roasted Butternut Squash and Brussels Sprouts - deliciously baked chicken thighs with vegetables will make a perfect Autumn/Winter dinner!

Provided by Julia

Categories     Main Course

Time 50m

Number Of Ingredients 8

4 chicken thighs (bone-in, skin-on)
salt and pepper
1/3 cup maple syrup
1/3 cup Dijon mustard
1 1/2 lb butternut squash (uncooked, peeled, and cubed into 1-inch or 2-inch cubes)
3 cups Brussels sprouts (halved)
3 tablespoons olive oil
1/4 teaspoon salt

Steps:

  • Preheat oven to 425 F. Prepare a large rimmed baking sheet (line it with aluminum foil, if you like).
  • Season chicken thighs (skin-on, bone-in) with salt and pepper on both sides.
  • In a medium bowl, whisk maple syrup and Dijon mustard.
  • Dip each chicken thigh on both sides into maple-dijon mixture and place on a prepared baking sheet, skin side up, leaving space between all chicken thighs.
  • Add cubed butternut squash into the same bowl with the remaining maple-dijon mixture, mix to coat, and add butternut squash on the baking sheet around the chicken, in one layer. If you run out of maple-Dijon mixture, whisk a little bit more.
  • In a separate, medium bowl, combine Brussels sprouts, olive oil, and 1/4 teaspoon salt, mix to combine. Then add Brussels sprouts on the baking sheet around the chicken, in one layer.
  • Roast for 30 or 40 minutes at 425 F, uncovered, until the chicken is cooked through.

Nutrition Facts : Calories 532 kcal, Carbohydrate 45 g, Protein 23 g, Fat 30 g, SaturatedFat 7 g, Cholesterol 111 mg, Sodium 494 mg, Fiber 7 g, Sugar 21 g, TransFat 1 g, UnsaturatedFat 21 g, ServingSize 1 serving

MAPLE-GLAZED CHICKEN WITH BUTTERNUT SQUASH



Maple-Glazed Chicken With Butternut Squash image

Save money by buying chicken legs, which taste great with a sweet maple crust and seasonal vegetables. If you don't have maple syrup, honey works just as well.

Provided by English_Rose

Categories     One Dish Meal

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 10

4 chicken legs
1 butternut squash, about 1 3/4 lb, peeled and deseeded weight
2 red onions, peeled and cut into wedges
6 garlic cloves, peeled, left whole
2 tablespoons olive oil
salt and freshly ground black pepper
2 tablespoons maple syrup
1 tablespoon coarse grain mustard
2 zucchini, sliced thickly
6 sprigs thyme

Steps:

  • Set the oven to 400°F Cut the squash into chunks, and mix in a roasting tin with the onion wedges and all but 2 of the cloves of garlic. Sprinkle in 1tbsp of the oil, mix well and season. Roast for 15 minutes.
  • Peel and crush the other two cloves of garlic and mix with the maple syrup, mustard and the rest of the oil.
  • Add the zucchini and thyme to the squash in the roasting tin and place the chicken legs on top. Brush these with the maple syrup glaze. Roast for 50 mins - 1 hr until chicken is well-cooked and the vegetables are tender.

Nutrition Facts : Calories 571.2, Fat 27.5, SaturatedFat 6.7, Cholesterol 138.6, Sodium 156.5, Carbohydrate 50.2, Fiber 7.6, Sugar 16.3, Protein 35.1

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