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Savor the flavors of fall with this Autumn Roasted Chicken and Butternut Squash. Tender chicken thighs are roasted with a maple dijon rosemary sauce, paired with sweet butternut squash, tart cranberries, and Brussels sprouts. A wholesome, comforting, and gluten-free meal perfect for cooler days.
Total time45 min
Ingredients13
Serving size4
Calories450
Oven
Baking Sheet
Mixing Bowl
Measuring Cups and Spoons
Knife
Cutting Board
Tongs
Basting Brush
Aluminum Foil
6 chicken thighs (boneless/skinless or with bone & skin)
1 tablespoon butter (or sub for olive or avocado oil)
1 teaspoon avocado or olive oil
1.50 cups butternut squash, peeled and cubed
1.50 cups brussels sprouts, stems removed and halved
1/2 cups fresh cranberries
Salt & pepper to taste