Maple Dijon Chicken Thighs
" Easy one pot meal"
- Nonstick cooking spray
- 8 6-oz. bone-in, skin-on chicken thighs (4 lbs. total)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 cups cubed (1-in.) butternut squash
- 8 ounces fresh green beans, trimmed
- ¼ cup pure maple syrup
- ¼ cup Dijon mustard
- 1 teaspoon all-purpose flour
- 1 teaspoon water
- Preheat oven to 400°F. Coat a large (5- to 7-qt.) Dutch oven or other heavy pot with nonstick spray. Season chicken with salt and pepper. Arrange half of chicken, skin side down, in pot. Brown over medium-high heat until skin is golden and crisp, 5 minutes.
- Transfer chicken to a large plate. Brown remaining chicken.
- Remove pot from heat; coat squash and green beans in drippings. Return chicken, skin side up, and nestle into veggies.
- Combine maple syrup and mustard in a small bowl; pour over chicken mixture.
- Bake, uncovered, until a thermometer inserted into the thickest portion of chicken registers 165°F, 30 to 35 minutes. Divide chicken and vegetables among four plates, reserving sauce in Dutch oven.
- Combine flour and water in a bowl. Heat sauce on medium, and bring to a simmer. Add flour mixture, whisking constantly, until sauce thickens, 2 minutes. Spoon over chicken and veggies.
"One pot recipe"