Maple Glazed Chicken Thighs with Harvest Vegetables |… | Roland Foods

Ingredients

• ½ medium butternut squash, cubed reserve seeds (optional)
• 1 pound brussels sprouts, halved
• 1 large honey crisp apple, cubed
• 1 large red onion, cut into chunks
• 2 tablespoons Roland® Pure Avocado Oil
• 2 teaspoons kosher salt
• 1 teaspoon dried sage
• 2 teaspoons dried thyme
• ¼ teaspoon nutmeg
• ¼ teaspoon smoked paprika
• ¼ teaspoon red pepper flakes
• ¼ teaspoon black pepper
• 2 lbs chicken thighs skin on, bones removed
• 2 teaspoons salt
• 1 tablespoon Roland® Pure Avocado Oil
• 1 tablespoon Roland® Pure Avocado Oil or more as needed
• 8 cloves garlic minced
• ½ teaspoon red pepper flakes
• ½ cup maple syrup
• 1 tablespoon Roland® Dijon Mustard
• 1 tablespoon Roland® Organic Glaze
• ½ teaspoon black pepper
• Kosher salt to taste
• Add chicken to the veggie pan, top with some of the glaze, reserving most for serving. Bake for an additional 25-30 minutes until chicken is cooked
• Serve chicken and veggies with extra glaze, fried sage, roasted, seeds, and parmesan