Maple Dijon Chicken Thighs with Fall Vegetables
Baked in a sweet and flavorful maple dijon sauce with tender fall veggies, these maple dijon chicken thighs are a quick weeknight dinner that everyone always loves!
Servings 4 servings
Calories 497kcal
Ingredients
- 1/4 cup maple syrup
- 1 tablespoon dijon mustard
- 1 tablespoon whole-grain mustard
- 2 medium cloves garlic, crushed
- 1-1/2 lbs bone-in chicken thighs
- Kosher salt and pepper to taste
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 small acorn squash, cut into 1/4-inch slices
- 3 medium carrots, cut into 1/4-inch slices
- 2 tablespoons minced fresh rosemary
Instructions
- In a small bowl, whisk maple syrup, both mustards, and garlic. Set aside for a moment.
- Preheat oven to 400F. Season chicken on both sides with salt and pepper to taste. Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat until melted and hot. Place chicken thighs skin-side down and sear 2-3 minutes on both sides until golden brown. Remove from skillet and transfer to a large greased sheet pan.
- Arrange squash and carrots slices in a single layer on sheet pan alongside chicken. Drizzle chicken thighs and vegetables with maple mustard sauce and top with rosemary.
- Bake chicken and vegetables at 400F 15-20 minutes until chicken registers 165F and vegetables are tender. Serve chicken and vegetables warm and enjoy!
Notes
Storing Instructions
Store chicken and vegetables in refrigerator up to 6 days.
Nutrition
Calories: 497kcal | Carbohydrates: 31g | Protein: 25g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 149mg | Sodium: 231mg | Potassium: 887mg | Fiber: 3g | Sugar: 14g | Vitamin A: 8273IU | Vitamin C: 15mg | Calcium: 96mg | Iron: 2mg