Dijon-Rosemary Chicken Thighs with Maple-Glazed Pumpkin

Dijon-Rosemary Chicken Thighs with Maple-Glazed Pumpkin is rated 5.0 out of 5 by 2.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 4 to 6

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)

Rated 5 out of 5 by from Surprisingly good We used this recipe in search of a means to use a small Thanksgiving baking pumpkin which sat on our door stoop for 1-1/2 month. We were surprised at how good this was, substituting chicken legs (also dark meat). A few suggestions: rinse and brine the chicken pieces in cool lightly salted water to retain moisture during baking, use 2 T of the Dijon, diced Spanish (red) onion a reasonable substitute for the shallots, add a small handful of dried cranberries to the pumpkin slices and use the pumpkin seeds for another recipe, or simply snack on the seeds. The seeds may be roasted alongside this recipe, placed in the oven once it reaches ~325 degrees F as it climbs to 400 F. Our older pumpkin yielded a drier flesh inside which allowed most all of the seeds to detach from the flesh clean.
Date published: 2021-01-03
Rated 5 out of 5 by from Absolutely Delicious - and so easy! I made this for a family dinner last night and received rave reviews. They want this included in our extended-family holiday meals, it was that delicious. They loved the savory flavors of the moist chicken, and the slightly sweet pumpkin wedges. Made it exactly according to the recipe; very easy to prep, then just leave it baking in the oven for 45 minutes. I will definitely make this again!
Date published: 2019-11-04
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