Description
This tender and flavorful sheet pan chicken is packed with sweet & savory fall vegetables. It’s a delicious, healthy, easy meal your whole family will love.
Ingredients
Scale
Glaze
- 1/4 cup maple syrup*
- 3 tablespoons spicy brown mustard
- 2 tablespoons fresh lemon juice
- 2 tablespoons gluten free tamari or coconut aminos
- 1 clove garlic, minced
Chicken and Vegetables
- 4 bone-in, skin on, humanely raised chicken thighs
- Celtic sea salt and pepper
- 1 tablespoon olive oil
- 4 cups butternut squash cubed (about 3/4”)
- 1 large organic apple cut into 1/2” cubes, peel if not organic
- 5 ounces baby kale torn into bite size pieces*
Instructions
- Preheat your oven to 450 degrees.
- Sprinkle chicken thighs with salt and pepper. Cut off any extra skin or fat.
- In a large bowl, toss butternut with 1 tablespoon olive oil and sprinkle with salt, toss again to evenly coat.
- Put an empty sheet pan into the oven. When oven reaches 450°, carefully remove sheet pan and place chicken thighs on it, skin side up.
- Arrange butternut squash all around chicken in a single layer.
- Roast for 20 minutes.
- While the chicken is cooking make the glaze. Mix maple syrup, mustard, lemon, and tamari together in a measuring cup or small bowl.
- After 20 minutes remove chicken from the oven and brush about 1/3 cup glaze all over the chicken, using tongs to turn and coat both sides. Mix the butternut squash.
- Roast for another 15 minutes. If the chicken is browning too much, turn it over so it doesn’t burn.
- Brush remaining glaze over chicken.
- Add the apples to the pan, stirring to coat with pan juices and glaze.
- Roast for another 10 minutes or until butternut is caramelized, apples are fork tender and chicken is nicely brown and cooked through to 165°.
- Add kale and stir to coat with sauce. Return to oven for 2-5 minutes until kale is just wilted.
- Serve and enjoy!
Notes
For Whole30, blend 3 medjool dates with 1/4 cup water and use instead of maple syrup.
If using a bunch of kale, remove stems, cut into bite size pieces, 6 cups.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Roast
- Cuisine: Paleo, Gluten Free, Dairy Free, Whole30