Maple-Glazed Chicken With Butternut Squash |
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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Save money by buying chicken legs, which taste great with a sweet maple crust and seasonal vegetables. If you don't have maple syrup, honey works just as well. Ingredients:
4 chicken legs |
1 butternut squash, about 1 3/4 lb, peeled and deseeded weight |
2 red onions, peeled and cut into wedges |
6 garlic cloves, peeled, left whole |
2 tablespoons olive oil |
salt and freshly ground black pepper |
2 tablespoons maple syrup |
1 tablespoon coarse grain mustard |
2 zucchini, sliced thickly |
6 sprigs thyme |
Directions:
1. Set the oven to 400°F Cut the squash into chunks, and mix in a roasting tin with the onion wedges and all but 2 of the cloves of garlic. Sprinkle in 1tbsp of the oil, mix well and season. Roast for 15 minutes.
2. Peel and crush the other two cloves of garlic and mix with the maple syrup, mustard and the rest of the oil.
3. Add the zucchini and thyme to the squash in the roasting tin and place the chicken legs on top. Brush these with the maple syrup glaze. Roast for 50 mins - 1 hr until chicken is well-cooked and the vegetables are tender.
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