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22) Maple Dijon Chicken Thighs with Roasted Spaghetti Squash

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 bone-in skin-on chicken thighs (about 1.5 lb)
  • 1 medium spaghetti squash about 2–3 lb, halved and seeded
  • 2 tbsp olive oil divided
  • 3 tbsp pure maple syrup
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp dried thyme or 1 tbsp fresh chopped
  • Salt and pepper to taste
  • Optional: 1 garlic clove minced; chopped parsley for garnish

Method
 

  1. Preheat oven to 425°F (220°C). Toss squash halves with 1 tbsp olive oil, salt, and pepper; place cut-side down on a baking sheet.
  2. Whisk maple, Dijon, vinegar, remaining oil, thyme, garlic, salt, and pepper in a bowl.
  3. Pat chicken dry, season, and brush or spoon half the glaze over thighs.
  4. Roast squash for 25 minutes; add chicken to the sheet, skin-side up, and roast another 25–30 minutes until chicken reaches 165°F and squash is tender.
  5. Brush remaining glaze on chicken during the last 5 minutes. Scrape squash with a fork into strands; serve with chicken and parsley.