“This recipe for Roasted Chicken Thighs, Butternut Squash and Brussels Sprouts has to be one of our favorite go-to weeknight meals when we want something comforting and warm, but are short on time,” says Jilly Lagasse. “I love to use chicken thighs because not only are they cheaper than other chicken parts, but they also have more flavor in my opinion, especially if you get them on the bone. Instead of squash, you could substitute pumpkin cubes if you have them readily available.
“Get ready to fall in LOVE with this sauce, everyone. I probably make this two or three times a week for a tasty sauce to jazz up our meals. It’s so easy to make, you could probably do it blindfolded… though I probably wouldn’t recommend that. I prefer to throw everything into my Nutribullet and whizz it up in a flash, but feel free to use any blender you like.”
This recipe is free of gluten, dairy and nuts.
- 2-3 tablespoons olive oil
- 12 ounces butternut squash, peeled and cubed
- 10 ounces Brussels sprouts, halved
- 4 large skinless chicken thighs (boneless or bone-in)
- Salt and pepper to taste
- Pinch of nutmeg
- 3 tablespoons honey
- 3 tablespoons Dijon mustard
- 1 tablespoon fresh thyme leaves
- 1/3 cup extra-virgin olive oil or sunflower oil
- 1½ tablespoons apple cider vinegar
- Salt and pepper, to taste
Preheat the oven to 425° F.
Drizzle a bit of the olive oil onto a large sheet pan and, using a brush, spread evenly to well-coat the pan.
Add the squash cubes and Brussels sprouts to the pan and make 4 wells or spaces for the chicken thighs.
Add the chicken thighs to the pan in the designated spots and drizzle everything with olive oil. Using clean hands, rub the oil well into the vegetables and chicken thighs, being sure to coat all sides.
Season all with salt, pepper and nutmeg, again being sure to get all sides well-seasoned.
Bake for 35 minutes, or until the chicken is cooked through, the sprouts are browned and crunchy, and the squash is tender.
About 5 minutes before the chicken is done, prepare the sauce by throwing everything into a blender and blending for a minute to emulsify the sauce. The fresh thyme leaves won’t break down fully; don’t be alarmed. It will actually add a lovely fresh color to the dish.
Once the chicken is done and the sauce is blended, generously drizzle the sauce all over the chicken and veggies before serving. Alternatively, serve the sauce on the side and allow everyone to add as much as they like.
Roasted Chicken Thighs, Butternut Squash and Brussels Sprouts Nutrition Analysis: 320 cal, 17 g fat, 155 mg chol, 105 mg sodium, 16 g carbs, 4 g fiber, 3 g sugar, 30 g protein
Herby Honey Mustard Sauce Nutrition Analysis: 220 cal, 19 g fat, 0 mg chol, 270 mg sodium, 13 g carbs, 0 g fiber, 13 g sugar, 0 g protein
Jilly Lagasse began cooking as a child when her father, Chef Emeril Lagasse, gave her a set of chef’s whites and let her help in the pastry and dessert department in one of his restaurants. She was diagnosed with celiac disease in 2004 and has written two gluten-free cookbooks with her sister, Jessie Lagasse Swanson, as the duo The Lagasse Girls, www.lagassegirls.com.