Maple Glazed Oven-Baked Thighs (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb squash, cut into small cubes (about 2.5 cm)
02 -
6 chicken thighs, bone-in
03 -
¾ cup pecans, whole
04 -
1 lb brussels sprouts, halved with ends removed
→ Maple Dijon Glaze
05 -
1 Tbsp white vinegar made from apples
06 -
¼ tsp black pepper
07 -
½ tsp chopped rosemary, fresh
08 -
2 ½ Tbsp maple syrup (real, not artificial)
09 -
½ tsp thyme, finely minced
10 -
⅓ cup olive oil
11 -
1 clove garlic, mashed
12 -
¾ tsp salt
13 -
1 Tbsp coconut sugar
14 -
1 Tbsp Dijon mustard
# Instructions:
01 -
Set your oven to 220°C (425°F) to preheat.
02 -
Mix all the glaze ingredients in a medium bowl. Aim for about ⅔ cup when you're done.
03 -
Put the squash and brussels sprouts in a ziplock bag. Pour in ¼ cup of the glaze, then shake it well so they're fully covered.
04 -
Use parchment paper to line a big baking sheet. Spread the veggies in one layer, giving enough space for the chicken thighs, and place the thighs on the same sheet.
05 -
Use ¼ cup of the glaze to brush over the tops of the chicken thighs. Keep the last 2-3 tablespoons for later.
06 -
Bake the thighs and veggies together in the oven for 30 minutes.
07 -
Take the tray out, sprinkle the pecans across the veggies, and brush the last of the glaze over the chicken.
08 -
Switch to broil on high for about 5-6 minutes, or until the chicken is crispy the way you like it.
09 -
Serve the chicken and veggies, adding a sprinkle of fresh rosemary and thyme on top if you'd like.
# Notes:
01 -
The broiler brings out a golden, crisp skin on the chicken.
02 -
Cutting the veggies into similar-sized pieces helps them cook evenly.