Recipe: Baked Chicken Thighs with Fall Produce and Maple Mustard Sauce
And just like that, it’s fall! We’ve harvested the last of our tomatoes and enjoyed a BBQ over the weekend. Today it’s non-stop rain, sweatpants and winter squash. A shift in seasons always comes with a lot of nostaligia and a bittersweet feeling. Summer is my favorite and I’m sad to see it go, but it will be back next year. For now, we celebrate with new seasonal produce!
Baked Chicken Thighs with Fall Produce and Maple Mustard Sauce
Total Time: 45 minutes
2 tablespoons olive oil, divided
2 teaspoons maple syrup
2 tablespoons whole grain mustard
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
1 teaspoon salt, divided
1/4 teaspoon ground pepper
1 medium delicata squash, seeds removed and cut into half moons
2 apples, sliced
2 leeks, halved lengthwise and sliced into half moons
4 4-ounce boneless, skinless chicken thighs
- Preheat oven to 450°F.
- Toss fruit and vegetabes with 1 tablespoon olive oil and ½ teaspoon salt. Spread out evenly in a large cast iron skillet or 9 X 13” baking dish.
- Mix together remaining olive oil, ½ teaspoon salt, maple syrup, mustard, thyme and black pepper in a small bowl. Brush or rub over chicken.
- Lay chicken on top of fruits and veggies and place in the oven.
- Bake for 40-45 minutes, or until the chicken reaches 165 degrees F.