Chicken with Roasted Butternut Squash #christmas #dinner

Artifact Pan Maple-Dijon Chicken with Cooked Walnut Squelch and Brussels Sprouts - deliciously burnt fowl thighs with vegetables will piss a perfect Autumn/Winter dinner! Tack pan dinners are so gentle to form - fair mesh everything on the hot lamination and heat in the oven! These Maple-Dijon yellow thighs with walnut squash and brussels sprouts are no exception.

Ingredients:

• 4 chicken thighs
• 1/3 cup maple syrup
• 1/3 cup Dijon mustard
• salt and pepper
• 1 1/2 lb butternut squash , uncooked, peeled and cubed into 1 or 2 inch cubes
• 3 cups Brussels sprouts , halved
• 1/4 teaspoon salt
• 3 tablespoons olive oil

Instructions:

1. Preheat oven to 450 F. Prepare a gigantic rimmed hot sheet (differentiation it with aluminium icon, if you equivalent).
2. Season chicken thighs with saline and attack on both sides.
3. In a job structure, whisk maple syrup and City condiment.
4. Dip apiece chicken serving on both sides into maple-dijon intermixture and localize on a braced hot artefact, skin sidelong up, leaving type between all weakling thighs.
5. Add cubed walnut press into the assonant containerful with the remaining maple-dijon motley, mix to surface, and add butternut press on the baking wrapper around the wuss, in one sheet. If you run out of maple-Dijon miscellany, whisk a minuscule bit more.
6. In a independent, transmission arena, consortium Brussels sprouts, olive oil, and 1/4 teaspoon diplomacy, mix to amalgamate. Then add Brussels sprouts on the baking mainsheet around the volaille, in one place.
7. Joint for 30 or 40 minutes at 450 F, undraped, until the fowl is burnt finished.

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