Autumn Harvest Chicken with Maple-Cranberry Glaze and Roasted Vegetable Medley
This unique Autumn Harvest Chicken recipe features juicy chicken thighs glazed with a sweet and tangy maple-cranberry sauce, paired with a colorful medley of roasted seasonal vegetables. It's a delightful dish that captures the essence of fall, making it perfect for cozy dinners or festive gatherings.
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Preheat your oven to 400°F (200°C). In a small saucepan, combine 1/2 cup of cranberry juice, 1/4 cup of pure maple syrup, 1 tablespoon of apple cider vinegar, and 1 teaspoon of Dijon mustard.
Bring the mixture to a simmer over medium heat, stirring occasionally, until it thickens slightly, about 5-7 minutes.
Season 4 bone-in, skin-on chicken thighs with salt, pepper, and 1 teaspoon of dried thyme. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
Sear the chicken thighs skin-side down for 5-6 minutes until the skin is golden brown and crispy. Flip the chicken thighs and pour the maple-cranberry glaze over them, ensuring they are well coated.
In a separate bowl, toss 2 cups of diced butternut squash, 1 cup of Brussels sprouts (halved), and 1 red onion (cut into wedges) with 2 tablespoons of olive oil, salt, and pepper.
Arrange the vegetables around the chicken in the skillet. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. Garnish with fresh parsley and serve with the roasted vegetables on the side.
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