Maple Glazed Chicken Thighs with Brussels Sprouts and Butternut Squash
Sweet maple syrup, tangy Dijon mustard, and fresh herbs combine in this delicious one-pan dinner featuring crispy chicken thighs and roasted vegetables.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tasteofcook.com.
Cooking tools:
- Baking sheet
- Parchment paper
- Oven
- Whisk
- Mixing bowl
- Zip-top bag
- Pastry brush
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Airtight container
- Plastic wrap
- Refrigerator
- Stove
Ingredients
- 6 bone-in chicken thighs
- 1 lb brussels sprouts, ends trimmed and halved
- 1 lb butternut squash, cut into 2.5 cm cubes
- ¾ cup whole pecans
- 2 ½ Tbsp pure maple syrup
- 1 Tbsp Dijon mustard
- 1 Tbsp coconut sugar
- 1 Tbsp apple cider vinegar
- ⅓ cup olive oil
- 1 clove garlic, crushed
- ½ tsp fresh thyme, finely chopped
- ½ tsp fresh rosemary, finely chopped
- ¾ tsp salt
- ¼ tsp pepper
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