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Baked Chicken Thighs with Maple Dijon Sauce

Recipe courtesy of Jessica Gavin

Shake up dinner this week with a new favorite

Yield: 5 servings
Prep Time: 15 minutes
Cook Time: 45 minutes

Bring out your favorite skillet for these baked chicken thighs. Filled with vegetables, tender apples and roasted with a zesty topping of sweet and sharp flavors.

Baked Chicken Thighs with Maple Dijon Sauce

5 bone-in chicken thighs, excess fat and skin trimmed, about 1½ lbs.

½ tsp. kosher salt, plus more for seasoning

black pepper, as needed for seasoning

paprika, as needed for seasoning

3 Tbsp. olive oil, divided

4 garlic cloves, thinly sliced

2 cups red onions, thinly sliced, ⅛-inch thick

2 cups butternut squash, ¼-inch cubes

3 cups Granny Smith apples, thinly sliced wedges, ⅛-inch thick

2 Tbsp. Nature’s Intent Organic Apple Cider Vinegar

¼ cup coarse ground Dijon mustard

¼ cup pure maple syrup

½ tsp. ground cinnamon

5 sprigs thyme

  1. Set oven rack in the center of the oven and preheat oven to 400°F.
  2. Trim any excess fat or skin from the chicken thighs. Generously season both sides of the chicken with salt, pepper and paprika.
  3. Heat a large 12-inch ovenproof pan over medium-high heat and add 1 Tbsp. olive oil.
  4. When oil is hot, carefully add in chicken thighs, skin side down. Sear for 5 minutes until skin is crispy and browned. Flip over and cook 2 minutes. Turn off heat. Transfer chicken to a clean plate and drain grease.
  5. Heat pan over medium heat, add 2 Tbsp. olive oil. Once hot, add onions and garlic. Sauté 5 minutes until onions are crisp tender.
  6. Add butternut squash to pan, sauté until just beginning to soften, about 5 minutes.
  7. Add apples to pan, sauté until crisp tender, about 5 minutes.
  8. In a medium sized bowl whisk together sauce ingredients: apple cider vinegar, mustard, maple syrup, cinnamon, and ½ tsp. salt. Reserve ¼ cup of the sauce, set aside.
  9. Drizzle the rest of the sauce over the apple mixture, stir to combine.
  10. Place seared chicken on top of the apple mixture. Add sprigs of thyme evenly dispersed around the pan.
  11. Transfer pan to oven and roast until the chicken is cooked through (160-165°F on a thermometer inserted into the thickest part of the thigh) and butternut squash is tender.
  12. Remove thyme from pan. Serve chicken onto plates. Season apple mixture with salt and pepper as desired and serve with chicken.

ACV TIP #14: Keep cut cheese fresh by wrapping in a paper towel dampened with ACV.