Ingredients:

  • 4 (6 oz / 170g) bone-in, skin-on chicken thighs
  • 2 cups (280g) butternut squash, peeled and cubed into 1-inch pieces
  • 2 cups (300g) Brussels sprouts, halved
  • 1 lb (450g) baby carrots, peeled
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tsp (5g) smoked paprika
  • 1 tsp (5g) dried thyme
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (3g) cracked black pepper
  • 1/4 cup (60ml) pure maple syrup
  • 2 tbsp (30ml) apple cider vinegar
  • 1 tbsp (15ml) Dijon mustard
  • 1/2 tsp (2.5g) cayenne pepper
  • 2 cloves (6g) garlic, minced

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, toss the cubed butternut squash, halved Brussels sprouts, and carrots with 2 tbsp of olive oil, salt, and pepper.
  3. Spread the vegetables in a single layer on the sheet pan, leaving space in the center for the chicken.
  4. Pat the chicken thighs completely dry with paper towels.
  5. In a small bowl, mix the remaining 1 tbsp of oil, smoked paprika, and thyme; rub this mixture evenly over the chicken skin.
  6. Nestle the thighs among the vegetables on the sheet pan.
  7. Roast for 30–35 minutes until the chicken reaches an internal temperature of 155°F (68°C) and the vegetables are beginning to brown.
  8. While the chicken roasts, whisk together the maple syrup, apple cider vinegar, Dijon mustard, cayenne, and garlic.
  9. Remove the pan from the oven and brush the glaze generously over each chicken thigh.
  10. Return to the oven for an additional 10 minutes to finish cooking and lacquer the glaze.