Description
This Maple Glazed Oven-Bake Chicken Thighs with Veggies recipe features tender, juicy chicken thighs glazed with a sweet and tangy maple Dijon sauce, roasted alongside caramelized Brussels sprouts, butternut squash, and crunchy pecans. It’s an easy, one-pan meal perfect for a wholesome family dinner that’s bursting with autumnal flavors and simple to prepare in under an hour.
Ingredients
Scale
Chicken and Vegetables
- 6 boneless skinless chicken thighs (bone-in)
- 1 lb. Brussels sprouts (ends trimmed and cut in half)
- 1 lb. butternut squash (cut into 1-inch cubes)
- ¾ cup pecans (whole)
Maple Dijon Glaze
- 2 ½ Tbsp. pure maple syrup
- 1 Tbsp. Dijon mustard
- 1 Tbsp. coconut sugar
- 1 Tbsp. apple cider vinegar
- â…“ 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
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the chicken and vegetables evenly.
- Make the Maple Dijon Glaze: In a medium bowl, whisk together maple syrup, Dijon mustard, coconut sugar, apple cider vinegar, olive oil, crushed garlic, fresh thyme, fresh rosemary, salt, and pepper until the mixture is smooth and well combined. You should have about â…” cup of this glaze.
- Toss Vegetables with Glaze: Place the halved Brussels sprouts and cubed butternut squash into a large 1-gallon ziplock bag. Pour in ¼ cup of the maple Dijon glaze, seal the bag, and toss to coat all the vegetables evenly.
- Arrange on Baking Sheet: Line a large baking sheet with parchment paper. Spread the glazed vegetables on the pan in a single layer. Create space between the vegetable piles and place each chicken thigh in these gaps on the parchment paper.
- Glaze the Chicken: Brush ¼ cup of the maple Dijon glaze over the top of each chicken thigh. Reserve the remaining 2 to 3 tablespoons of glaze for later use.
- Bake: Place the baking sheet in the preheated oven and bake everything for 30 minutes to cook the chicken through and roast the vegetables.
- Add Pecans and Re-glaze: Remove the pan from the oven, sprinkle the whole pecans evenly among the vegetables, and brush the remaining glaze over the chicken thighs to add more flavor and moisture.
- Broil for Crispiness: Increase your oven temperature to the high broil setting. Broil the chicken and vegetables uncovered for 5 to 6 minutes, watching carefully until the chicken skin crisps up to your liking.
- Serve: Remove from oven and serve the crispy maple glazed chicken thighs with the roasted vegetables and pecans, garnished with additional fresh rosemary and thyme if desired. Enjoy your hearty meal!
Notes
- Make sure to watch the chicken closely during broiling to prevent burning as broil temperatures are high.
- You can substitute pecans with walnuts or almonds if preferred.
- If bone-in chicken thighs are unavailable, bone-out thighs can be used but may cook faster, so adjust baking time accordingly.
- For extra flavor, marinate chicken in the maple Dijon glaze for 30 minutes before baking.
- This meal can be complemented with a side of crusty bread or a fresh green salad for a complete dinner.
