Maple Glazed Chicken Thighs with Roasted Squash, Apples & Onions

Maple Glazed Chicken Thighs with Roasted Squash, Apples & Onions

The best flavors of fall – squash, apples, onions, and maple syrup – are incorporated into this healthy chicken dish chock full of Vitamins A and C.  Marinating skinless chicken thighs infuses the meat with flavor and roasting the squash and apples brings out their rich caramel notes.  Serve with simple sautéed or steamed greens such as spinach, kale, or chard, or crisply cooked green beans to balance the sweetness of the dish.

Yields: 6 Servings

Ingredients

3 cups 1/2 in cubed peeled butternut squash (1 1/2 lbs)3 medium onions, cut into thin wedges with root end intact2 medium crisp apples, cored, peeled and cut into wedges2 teaspoons chopped fresh thyme
1 and ½ tablespoons olive oil, divided
1 teaspoon salt, divided1 teaspoon freshly ground pepper
1 ½ pounds boneless, skinless chicken thighs, trimmed of excess fat2 tablespoons maple syrup¼ cup sherry or cider vinegar

Instructions

Preheat the oven to 375° F.

Combine the maple syrup, vinegar, remaining olive oil, and remaining salt and pepper in a non-reactive bowl or lidded container.  Stir to combine, add the chicken and coat well.  Cover and marinate in the refrigerator for at least 30 to 45 minutes.

In a large bowl, combine squash, onions, apples, 1 tablespoon olive oil, ½ tsp salt, ½ teaspoon ground pepper, and thyme. Toss well to coat. Arrange squash mixture in a single layer on a baking sheet or large baking dish. Bake for 30 minutes, stirring once, or until squash is cooked through and all vegetables are nicely caramelized. Remove from the oven and set aside.

Heat a large non-stick pan over medium high heat.  Remove the chicken from the marinade (reserving the marinade) and place into the skillet, making sure that pieces do not touch or overlap.  Brown the chicken evenly on both sides, about 5 minutes per side.  Once browned, remove the chicken and keep warm.  Pour the remaining marinade into the pan; bring to a boil while scraping the bottom of the pan with a spatula, and cook down until reduced by half.  Remove from the heat.  Place the chicken pieces into the pan of roasted vegetables and pour the marinade over everything, gently mixing to coat well.  Return the pan to a 350° oven for 15 minutes to allow the sauce to glaze and ensure that the chicken is fully cooked.

Notes

Boneless, skinless chicken thighs cook rather quickly while remaining juicy.   All poultry should be cooked to an internal temperature of 165° F to ensure that it is safe to eat.

 

Jenna Saidel Lebowich, MS, RDN

 

 

 

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