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Rosemary Chicken & Fall VegetablesRosemary Chicken & Fall Vegetables
Rosemary Chicken & Fall Vegetables
Rosemary Chicken & Fall Vegetables
Because the chicken and vegetables use the same maple-dijon dressing, this dish is very simple and easy. Better yet, it’s all cooked on one baking sheet. If you’re looking for a comforting yet healthy and satisfying meal, this dish is it.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Rosemary Chicken & Fall Vegetables
Rosemary Chicken & Fall Vegetables
Prep Time20 Minutes
Servings4
Cook Time35 Minutes
Ingredients
1 small butternut squash, peeled, seeds removed and cut into 1” chunks
2 cups Brussels sprouts, halved
2 cups red or yellow potatoes, cut into small chunks
4 shallots, sliced
¼ cup olive oil
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 tablespoon fresh chopped rosemary
1 teaspoon salt
½ teaspoon pepper
4 bone-in, skin-on chicken thighs
Directions
  1. Heat the oven to 425 F.
  2. Combine all the chopped vegetables in a large bowl.
  3. In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, rosemary, salt and pepper.
  4. Brush the chicken thighs with the marinade, then pour remaining marinade over the vegetables. Stir well to combine the marinade with the vegetables, and add another tablespoon or two of olive oil if needed.
  5. Arrange the vegetables and chicken on a baking sheet.
  6. Bake for 35-40 minutes, until the chicken has cooked through to 165 F and the vegetables are roasted.
20 minutes
Prep Time
35 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
1 small butternut squash, peeled, seeds removed and cut into 1” chunks
L&B Cubed Butternut Squash
L&B Cubed Butternut Squash, 14 Ounce
$6.99$0.50/oz
2 cups Brussels sprouts, halved
Bulk Brussels Sprouts
Bulk Brussels Sprouts, 1 Pound
$5.99/lb$5.99/lb
2 cups red or yellow potatoes, cut into small chunks
The Little Potato Co. Little Yellows Fresh Potatoes
The Little Potato Co. Little Yellows Fresh Potatoes, 1.5 Pound
$4.99$3.33/lb
4 shallots, sliced
Shallots
Shallots, 0.13 Pound
$0.78 avg/ea$5.99/lb
¼ cup olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
2 tablespoons maple syrup
L&B Pure Maple Syrup
L&B Pure Maple Syrup, 8 Ounce
$5.79$0.72/oz
1 tablespoon Dijon mustard
Koops' Dijon Mustard
Koops' Dijon Mustard, 12 Ounce
$4.39$0.37/oz
1 tablespoon fresh chopped rosemary
L&B Fresh Rosemary
L&B Fresh Rosemary, 0.75 Ounce
$3.49$4.65/oz
1 teaspoon salt
Morton Fine Sea Salt
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
½ teaspoon pepper
L&B Coarse Ground Black Pepper
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz
4 bone-in, skin-on chicken thighs
Bell & Evans Bone In Skin On Chicken Thighs
Bell & Evans Bone In Skin On Chicken Thighs, 1.7 Pound
$7.29 avg/ea$4.29/lb

Directions

  1. Heat the oven to 425 F.
  2. Combine all the chopped vegetables in a large bowl.
  3. In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, rosemary, salt and pepper.
  4. Brush the chicken thighs with the marinade, then pour remaining marinade over the vegetables. Stir well to combine the marinade with the vegetables, and add another tablespoon or two of olive oil if needed.
  5. Arrange the vegetables and chicken on a baking sheet.
  6. Bake for 35-40 minutes, until the chicken has cooked through to 165 F and the vegetables are roasted.