Maple-Mustard Glazed Chicken Thighs

Ingredients

• 4 pcs Chicken thigh, skinned
• 1 tbsp Olive oil
• 60 g Dijon mustard
• 2 tbsp Honey
• 1 tbsp Apple cider vinaigrette
• 1 tbsp Smoked paprika powder
• 1 g Salt and freshly ground black pepper to taste
• 3 pcs Carrots
• 2 pcs Parsnip, peeled and chopped in 1cm dices
• 1 pcs Pumpkin, cubed

Method

1. Preheat oven to 200°C (400°F).
2. In a small bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, and smoked paprika.
3. Season chicken thighs with salt and pepper. Heat olive oil in a large oven-safe skillet over medium heat. Sear chicken thighs, skin-side down, until golden brown, about 5-7 minutes.
4. Flip the chicken, brush with maple-mustard glaze, and add carrot, parsnip, and butternut squash around the chicken in the skillet.
5. Transfer to the oven and bake for 25-30 minutes, until chicken reaches an internal temperature of 75°C (165°F).