Maple Roasted Chicken with Roasted Winter Veg
A sheet pan meal is always a welcome addition to my jam packed weekly to-do’s. I love that I can season it all up and have it ready to dump on the pan and go into the oven in the evening. The maple syrup and herbs in this little number give it such a cozy quality that it feels right at home in December. I love to add a loaf of homemade sourdough to really add that homey feel to the table. The winter veggies get crispy and caramelized on the edges, the natural sugars concentrating to a sweet morsel that pairs well with the savory chicken. All around, it’s a boon to our spirits on these long winter nights, a meal to gather around the table to eat together in love.
Ingredients:
Makes 8 servings
6 bone-in, skinless chicken thighs
1 tablespoon olive oil
2 cups brussel sprouts, cleaned and halved
1 medium winter squash, cut into 1 inch cubes (I love honeynut or autumn frost squash the best, but use what you can find!)
2 tablespoons butter, melted
2 tablespoons maple syrup
1 tablespoon fresh thyme, chopped
1 tablespoon fresh sage, chopped
1 tablespoon fresh rosemary, chopped
salt and pepper
Directions:
Preheat your oven to 425 degrees F and line a large baking sheet with parchment paper. Season the chicken thighs generously with salt and pepper. Place them onto the baking sheet.
Next, cut the squash and brussel sprouts and toss them with the olive oil and more salt and pepper. Spread the veggies between the chicken thighs. Bake for about 30 minutes.
While that is roasting, combine the butter with the maple syrup and herbs over low heat and let them melt together. After the chicken and veg have roasted for 30 minutes, pour the maple herb butter mixture evenly over the chicken and veggies. Bake for another 20 minutes or until the chicken is cooked through and everything is nice and golden. Serve with a lovely loaf of bread and enjoy!
