Maple Glazed Oven-Bake Chicken Thighs with Veggies
Maple Glazed Oven Baked Chicken Thighs - A bit of maple syrup sweetness, a little Dijon mustard kick, and a whole lot of fresh herbs combine to make the best oven baked chicken thighs recipe!
Servings: 6 servings
Ingredients
- 6 boneless skinless chicken thighs bone-in
- 1 lb. brussel 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. maple syrup pure
- 1 Tbsp. Dijon mustard
- 1 Tbsp. coconut sugar
- 1 Tbsp. apple cider vinegar
- ⅓ cup olive oil
- 1 clove garlic crushed
- ½ tsp. thyme fresh, finely chopped
- ½ tsp. rosemary fresh, finely chopped
- ¾ tsp. salt
- ¼ tsp. pepper
- New! Get this recipe in Meal Plan #4.
Instructions
- Preheat oven to 425 degrees.
- In a medium-sized bowl whisk together the maple Dijon glaze ingredients until well combined. You should have about ⅔ cup.
- Place sprouts and butternut squash in a 1-gallon ziplock bag and pour in ¼ cup of sauce. Toss to combine.
- Line a large baking sheet with parchment paper and place vegetables onto the pan in a single layer. Make an area between the veggies for each chicken thigh and place thighs on parchment paper.
- Brush ¼ cup glaze on top of chicken thighs and reserve remaining 2-3 tablespoons.
- Bake chicken thighs and vegetables in preheated oven for 30 minutes.
- Remove pan from oven and sprinkle pecans amongst the veggies. Brush remaining 2-3 tablespoons maple Dijon glaze onto chicken.
- Turn oven to a high broil and broil for 5-6 minutes or until chicken thighs are crisped to your preference.
- Serve chicken thighs and vegetables with additional fresh rosemary and thyme. Enjoy! Get this recipe in Meal Plan #4.
Nutrition
Calories: 535kcal | Carbohydrates: 24g | Protein: 23g | Fat: 40g | Saturated Fat: 7g | Cholesterol: 110mg | Sodium: 381mg | Potassium: 856mg | Fiber: 5g | Sugar: 9g | Vitamin A: 8725IU | Vitamin C: 81.2mg | Calcium: 98mg | Iron: 3mg
