4 to 6 chicken thighs, with skin on and bone in
3 medium yellow flesh potatoes, rinsed and cut in quarters
2 cups Brussels sprouts, peeled, than halved
2 cups carrots, peeled, then cut lengthwise, quartered then cut in 3 inch pieces
1 butternut squash, peeled, then cut in 2 inch cubes
1 apple, cored, then cut in 2 inch pieces
1 medium red onion, peeled and diced
4 tbsp Rosemary olive oil
1 tbsp Garlic olive oil (or 3 cloves, minced)
salt and pepper, to taste
1 tsp fresh thyme
2 tbsp dijon mustard
3 tbsp Maple dark balsamic
Fresh thyme for garnish
Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper for easier clean-up. Add potatoes, Brussels sprouts, carrots, squash, apple, and red onion. Drizzle 1 tbsp Maple balsamic, gently toss, then add 1 tbsp Rosemary oil and toss again until completely covered. Set aside. In a small bowl, whisk together mustard, Maple balsamic and Garlic and Rosemary oils. Place thighs skin-side down on top of the vegetables. Season with salt and pepper, then brush on mixture, turn and brush skin side. Place on middle rack, then roast for 25 to 30 minutes. For extra crispy skin, broil for 1 to 2 minutes. Serve with extra Rosemary oil to taste.
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