Dijon-Rosemary Chicken Thighs with Maple-Glazed Pumpkin
In this easy sweet-and-savory sheet pan dinner, the chicken is roasted on the bone, which helps keeps the meat juicy and flavorful. When pumpkin isn’t in season, swap in sweet potatoes or butternut squash.
Ingredients
- 3 Tbs. Dijon mustard
- 5 Tbs. (3 fl. oz./80 ml) olive oil
- 1 1/2 Tbs. balsamic vinegar
- 2 large garlic cloves, chopped
- 2 Tbs. chopped fresh rosemary
- 6 skin-on, bone-in chicken thighs (about 2 1/2 lb./1.25 kg total)
- 5 shallots, halved lengthwise
- 1 small sugar pie pumpkin (about 2 lb./1 kg)
- 2 Tbs. maple syrup
- Kosher salt and freshly ground pepper
Directions
Preheat an oven to 400°F (200°C). Line a baking sheet with aluminum foil.
In a large bowl, whisk together the mustard, 3 Tbs. of the olive oil, the vinegar, garlic and rosemary. Add the chicken and shallots and toss to coat. Let stand at room temperature while you prepare the pumpkin.
Cut off the top and bottom of the pumpkin, then cut it in half lengthwise and remove the seeds. Cut each half into 1-inch (2.5-cm) wedges. In another large bowl, stir together the maple syrup and the remaining 2 Tbs. olive oil. Add the pumpkin and toss to combine. Place the pumpkin wedges in a single layer on one end of the prepared baking sheet. Remove the chicken and shallots from the marinade and place on the other end of the baking sheet. Season the chicken and pumpkin generously with salt and pepper.
Roast until the chicken is opaque throughout and the pumpkin is golden brown and soft, about 45 minutes. Serve immediately. Serves 4 to 6.
Adapted from Williams Sonoma Sheet Pan Suppers (Weldon Owen, 2016)