I got a new cookbook for Christmas (thanks Battenfelds!) and it’s all about the sheet pan. Cooking your protein and veg together on the same pan is definitely a win for me!
Even when I make a list for the grocery store, I seem to always manage to forget something. This time it was the maple syrup, so I improvised and subbed in brown sugar. The original version also uses sugar pumpkin but suggests butternut squash or sweet potatoes as an alternative. I think sweet potatoes would cook faster than the chicken (the butternut squash kind of did), though it depends on how you cut it. If you’re using sweet potatoes or small pieces of squash, you could add them to the pan after the first 10-15 minutes of cooking the chicken.
Dijon-rosemary chicken thighs with butternut squash
Serves: 3-4
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| Prepping the squash |
Source: adapted from Sheet Pan cookbook
Ingredients
2 Tablespoons Dijon mustard
3 Tablespoons olive oil, divided
1 Tablespoon balsamic vinegar
2 large loves garlic, chopped
2 Tablespoons chopped fresh rosemary
4 skin-on bone-in chicken thighs (about 2 pounds)
1/2 butternut squash, cut into wedges or large chunks
2 Tablespoons brown sugar
1/4 teaspoon chili powder
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| Ready for the oven |
Salt and pepper to taste
Directions
1. Preheat oven to 400 degrees F. Line a sheet pan with aluminum foil (I use nonstick foil).
2. In a large bowl, whisk together the mustard, 2 Tablespoons of olive oil, balsamic vinegar, garlic, and rosemary. Add the chicken and toss to coat. Set aside.
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| Roasted chicken and squash goodness! |
3. In another large bowl, mix together the butternut squash, brown sugar, chili powder, and 1 Tablespoon of olive oil.
4. Arrange the squash on one half of the prepared pan. Place the chicken, skin side up, on the other half of the pan. Season both the squash and the chicken with salt and pepper.
5. Roast the chicken and squash for about 45 minutes, giving the squash a stir about halfway through, until the chicken is opaque throughout and the squash is soft. Enjoy!
Kara Cooks and Eats 