Ingredients:

  • 1.75 lb bone-in, skin-on chicken thighs (approx. 4-6 count)
  • 15 oz canned chickpeas, drained and patted dry
  • 1 small butternut squash, peeled and cut into 1-inch cubes
  • 1 lb Brussels sprouts, trimmed and halved
  • 1 medium red onion, cut into thick wedges
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 3 tbsp pure maple syrup
  • 2 tbsp apple cider vinegar
  • 1 tbsp grainy Dijon mustard
  • 1 tsp fresh thyme leaves

Instructions:

  1. Preheat your oven to 425°F (218°C). Place a large rimmed baking sheet inside the oven while it preheats to ensure a sear when ingredients are added.
  2. In a large mixing bowl, combine the cubed squash, halved Brussels sprouts, red onion wedges, and drained chickpeas. Toss with 2 tablespoons of olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  3. Pat the chicken thighs bone-dry with paper towels to ensure crispy skin. Season both sides of the chicken generously with additional salt and pepper.
  4. Carefully remove the hot baking sheet from the oven. Arrange the chicken thighs skin-side up on the pan, then scatter the vegetable and chickpea mixture in a single layer around the meat.
  5. Roast for 30 minutes. While roasting, whisk together the maple syrup, apple cider vinegar, grainy mustard, and fresh thyme in a small bowl.
  6. Remove the pan from the oven and brush the cider glaze over the chicken skin and drizzle the remainder over the vegetables. Return to the oven for an additional 10-15 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the glaze is mahogany-colored.
  7. Rest the meat. Let the pan sit for 5 minutes before serving to allow the juices to redistribute.