Maple Dijon Chicken With Butternut Squash
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)
- 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.
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