Maple-Balsamic Glazed Chicken Thighs with Roasted Butternut Squash and Rosemary Brown Butter
5.0
(1 reviews)
20min
45min
4
480
Chef's Note
The key to perfectly crispy chicken skin is starting with a cold pan and placing the thighs skin-side down. This allows the fat to render slowly, resulting in a beautifully crisp exterior. For the brown butter, use a light-colored pan so you can easily monitor the color change from yellow to amber.
Tags
Ingredients
2 pounds bone-in, skin-on chicken thighs
1 medium (about 2 pounds) butternut squash
4 sprigs fresh rosemary
4 tablespoons unsalted butter
3 tablespoons maple syrup
2 tablespoons balsamic vinegar
1 tablespoon whole grain mustard
3 cloves garlic
1 medium shallot
1/2 cup chicken broth
3 tablespoons olive oil
1/4 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Peel the butternut squash, remove seeds, and cut into 1-inch cubes. Place on a baking sheet, drizzle with 2 tablespoons olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and toss to coat evenly.
- 3
Arrange squash in a single layer and roast for 25-30 minutes, turning halfway through, until tender and caramelized on the edges.
- 4
While squash is roasting, prepare the chicken. Pat chicken thighs dry with paper towels and season all over with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- 5
Mince 3 garlic cloves and finely dice the shallot. Strip leaves from 2 rosemary sprigs and chop finely, reserving the other 2 sprigs whole.
- 6
In a small bowl, whisk together maple syrup, balsamic vinegar, whole grain mustard, minced garlic, and red pepper flakes to make the glaze.
- 7
Heat a large oven-safe skillet over medium heat (start with a cold pan). Place chicken thighs skin-side down and cook undisturbed for 8-10 minutes, until skin is golden brown and crispy, creating a good fond on the pan.
- 8
Flip chicken thighs and brush with half of the maple-balsamic glaze. Transfer the skillet to the oven and roast for 15-18 minutes, or until internal temperature reaches 165°F (74°C).
- 9
Remove chicken from the oven, transfer to a plate, brush with remaining glaze, and let rest for 5 minutes.
- 10
Pour off all but 1 tablespoon of fat from the skillet (carefully, as it will be hot) and return to medium heat.
- 11
Add the diced shallot to the skillet and sauté for 2 minutes until softened.
- 12
Add 4 tablespoons butter and the 2 whole rosemary sprigs to the skillet. Once butter is melted, cook for 3-4 minutes, swirling occasionally, until the butter turns golden brown and smells nutty. Remove from heat immediately to prevent burning.
- 13
Remove the rosemary sprigs and add the chicken broth to the skillet, returning it to medium heat. Scrape up the browned bits from the bottom of the pan with a wooden spoon.
- 14
Add the chopped rosemary and simmer for 3-4 minutes until slightly reduced.
- 15
Serve chicken thighs with the roasted butternut squash, drizzle with the pan sauce and rosemary brown butter.
Nutrition Information (per serving)
480
38g
22g
28g
Reviews (1)
Danielle D.
11/17/20255/5
These chicken thighs are phenomenal!! The maple glaze on the crust was so delicious. Pan sauce was great too. The rosemary flavour really added to the overall profile. Make sure you dump the juice left over on the plate the chicken is resting on back into the pan sauce.