Maple-Soy Roasted Chicken Thighs with Fall Vegetables

Chelsea Kyle. Prop styling by Rebecca Bartochesky for Hello Artists. Food styling by Pearl Jones for Ashley Klinger & Co.

Makes 4 Servings

Ingredients

• 3tablespoons soy sauce
• 3tablespoons maple syrup
• 3tablespoons olive oil, divided
• 1teaspoon Dijon mustard
• ¼teaspoon salt
• ¼teaspoon black pepper
• 4 bone-in, skin-on chicken thighs
• 3cups precut butternut squash cubes
• 2cups brussels sprouts, trimmed and halved
• 1 pear, cored and diced
• ½ yellow onion, diced

Directions

1. Preheat oven to 450°F.

2. In a large bowl, whisk together soy sauce, maple syrup, 1 Tbsp. olive oil, Dijon, salt and pepper. Add chicken thighs and toss to coat. Let the chicken marinate 15 minutes while preparing the other ingredients.

3. In a 13×9″ casserole dish, toss the butternut squash, brussels sprouts, pear, and onion with 2 Tbsp. olive oil until well combined. Season with salt and black pepper.

4. Nestle the chicken thighs on top of the vegetables. Roast in the oven 40 minutes, or until chicken is cooked through and skin is crispy.

5. Remove the chicken to a cutting board and let rest for 10 minutes. Place the vegetables back in the oven and cook an additional 10 minutes, or until vegetables are tender and lightly caramelized. Serve roasted chicken with vegetables.