I made this recipe for dinner last night and am just saying that it was pretty amazing. Delicious and nutritious. Very easy to prepare especially if you buy pre-cut butternut squash. Brussels hold up to the high heat and Butternut Squash just caramelizes and softens up beautifully.
This recipe says Fall and it’s so easy to purchase , prepare and serve.
Happy Halloween to all of you out there.
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4 Tablespoons Dijon Mustard –
3 Tablespoons Pure Maple Syrup–whenever you can use Pure
2 Tablespoons Soy Sauce — reduced sodium is fine here and I almost always use reduced sodium
6 large Bone – in Chicken Thighs — or 8 small ones
Freshly Ground Black Pepper
app. 12 oz . Brussels Sprouts, trimmed and halved–a little more or less is fine
app. 12 oz. Butternut Squash cut into cubes — I probably used 16 oz. and it’s fine
app. 8 sprigs of fresh thyme
app. 2 Tablespoons Olive Oil
Pre-heat oven to 425 degrees. Spray a large rimmed sheet pan with non-stick cooking spray and set aside
In a small bowl, combine 3 Tbsp. Mustard, 2 Tablespoons Maple Syrup and 2 Tablespoons Soy Sauce
Pat and Dry Chicken Thighs and sprinkle generously with Kosher Salt and Freshly ground Black Pepper on both sides and then arrange chicken on prepared baking sheet
In a large bowl, combine the Brussels and the Butternut, thyme, olive oil and about 1/2 teaspoon of Kosher Salt and a few grinds of the pepper mill and toss well with a large spoon till all vegetables have a nice glaze over them. Arrange the vegetables on the baking sheet around the chicken. Pour the Maple-Dijon-Soy sauce over the chicken , turning to coat the chicken completely and pour remaining sauce over the vegetables ( I place Brussels halved side down– I like the way they cook up this way) I use a silicone pastry brush to brush chicken — it’s a great kitchen tool and goes into the dishwasher.
Bake until the chicken is cooked through and the vegetables are tender, app. 40 minutes.
In a small bowl whisk together the remaining 1 Tablespoon Mustard and 1 Tablespoon Pure Maple Syrup
After 40 minutes I poured this mixture over the chicken and placed under the broiler for another minute or so. If you don’t want to broil just put back in the oven and place oven rack a little closer to heat for another 5 minutes or so. All ovens differ and I like the skin crispy. Chicken is cooked through when inner temp. is 165 degrees.
I served over Rice Pilaf and it was perfection on a plate and prep to table in about an hour.
Looks great. I know it would be better with thighs, but I have thick chicken cutlets defrosting. What do you think if I use them instead?
i am not so sure because the cutlets will dry out and you need high heat for vegetables. You can try it and LMK
how it comes out
dark meat on the bone is the way to go
I finally made the chicken part of this recipe tonight. I used skinless boneless thighs. It was delicious. My son-in-law asked for your recipe, and intends to make it soon.
thanks for the note — always love it when people write me to let me know how it turns out and how they make it, I am going to make it that way! thanks