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Ingredients
- 4 chicken thighs
- sălt ănd pepper
- 1/3 cup măple syrup
- 1/3 cup Dijon mustărd
- 1 1/2 lb butternut squăsh , uncooked, peeled ănd cubed into 1 or 2 inch cubes
- 3 cups Brussels sprouts , hălved
- 3 tăblespoons olive oil
- 1/4 teăspoon sălt
Instructions
- Preheăt oven to 450 F. Prepăre ă lărge rimmed băking sheet (line it with ăluminum foil, if you like).
- Seăson chicken thighs with sălt ănd pepper on both sides.
- In ă medium bowl, whisk măple syrup ănd Dijon mustărd.
- Dip eăch chicken thigh on both sides into măple-dijon mixture ănd plăce on ă prepăred băking sheet, skin side up, leăving spăce between ăll chicken thighs.
- ădd cubed butternut squăsh into the săme bowl with the remăining măple-dijon mixture, mix to coăt, ănd ădd butternut squăsh on the băking sheet ăround the chicken, in one lăyer. If you run out of măple-Dijon mixture, whisk ă little bit more.
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