Ingredients:

  • 2 cups butternut squash, peeled and diced into 1/2 inch cubes
  • 1 lb Brussels sprouts, trimmed and halved
  • 1 medium red onion, cut into thick wedges
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 (6 oz) bone-in, skin-on chicken thighs
  • 1 tsp smoked paprika
  • 3 tbsp maple syrup
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 cloves garlic, minced
  • 1/4 tsp cayenne pepper

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, toss the diced butternut squash, halved Brussels sprouts, and red onion wedges with olive oil, salt, and pepper.
  3. Pat the chicken thighs dry with a paper towel and season with smoked paprika, salt, and pepper.
  4. Whisk together the maple syrup, Dijon mustard, apple cider vinegar, minced garlic, and cayenne in a small bowl.
  5. Brush half of the glaze generously over the chicken thighs.
  6. Drizzle the remaining glaze over the vegetable mixture and toss until evenly coated.
  7. Arrange the chicken thighs on the pan, leaving space between them, and surround them with the glazed vegetables in a single layer.
  8. Roast for 25–30 minutes until the chicken skin is mahogany gold and reaches an internal temperature of 165°F (74°C), and the squash is fork-tender.