Name: Sweet-Tangy Chicken Thighs with Roasted Acorn Squash
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken thighs, about 5 ounces each (GI: 0); 1 medium acorn squash, seeded and cut into wedges (GI: 51); 2 teaspoons olive oil (GI: 0); 0.5 teaspoon kosher salt (GI: 0); 0.5 teaspoon black pepper (GI: 0); 1 teaspoon dried thyme (GI: 0); 2 tablespoons Dijon mustard (GI: 0); 1 tablespoon pure maple syrup (GI: 54); 1 tablespoon apple cider vinegar (GI: 0); 1 garlic clove, minced (GI: 10); 0.3333333333333333 cup low-sodium chicken broth (GI: 0); 1 teaspoon cornstarch mixed with 1 tablespoon water (GI: 0); 2 tablespoons chopped fresh parsley (GI: 0)

Ingredients

4 boneless, skinless chicken thighs, about 5 ounces each (GI: 0)
1 medium acorn squash, seeded and cut into wedges (GI: 51)
2 teaspoons olive oil (GI: 0)
1/2 teaspoon kosher salt (GI: 0)
1/2 teaspoon black pepper (GI: 0)
1 teaspoon dried thyme (GI: 0)
2 tablespoons Dijon mustard (GI: 0)
1 tablespoon pure maple syrup (GI: 54)
1 tablespoon apple cider vinegar (GI: 0)
1 garlic clove, minced (GI: 10)
1/3 cup low-sodium chicken broth (GI: 0)
1 teaspoon cornstarch mixed with 1 tablespoon water (GI: 0)
2 tablespoons chopped fresh parsley (GI: 0)

Instructions

1
Heat the oven to 425°F. Line a baking sheet with parchment.
2
Arrange the squash wedges on the sheet. Brush with 1 teaspoon olive oil and season with half the salt, pepper, and thyme.
3
Roast for 15 minutes.
4
Season the chicken with the remaining salt, pepper, and thyme. Heat the remaining teaspoon of oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3 minutes per side.
5
Place the skillet in the oven beside the squash. Roast for 12–15 minutes, until the chicken reaches 165°F and the squash is tender.
6
Transfer the chicken to a plate. Add the mustard, maple syrup, vinegar, garlic, and broth to the skillet. Simmer for 2 minutes.
7
Stir in the cornstarch slurry and simmer for 1–2 minutes, until lightly thickened.
8
Spoon half the sauce over the chicken and squash. Serve the remaining sauce for dipping, garnished with parsley.

AI-Generated Recipe: This recipe was created by an AI chef. Please verify ingredients, quantities, and cooking times before preparing. Always check for allergens.

Prep:15 minutes

Cook:35 minutes

Total:50 minutes

Servings:4

Sweet-Tangy Chicken Thighs with Roasted Acorn Squash

Ingredients

Instructions

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