INGREDIENTS:
2 tbsp grainy Dijon mustard
2 tbsp pure maple syrup
Leaves from 1 sprig of fresh thyme
5 chicken drumsticks
Sea salt and freshly cracked pepper, to taste
2 cups baby potatoes
2 cups butternut squash, peeled & diced
1 large shallot, peeled and chopped
1-2 tbsp olive oil, to taste, divided
2 cups green beans, trimmed
INSTRUCTIONS:
1.Place a huge heating sheet into the stove, and preheat the broiler to 425 degrees. Make a point to leave container in the stove while it preheats!
2.In a little blending dish, include mustard, unadulterated maple syrup, thyme leaves, ocean salt and newly split pepper, to taste. Whisk well to consolidate.
3.Place the butternut squash, child potatoes, and shallots in a blending dish; sprinkle with some olive oil and season with ocean salt and newly split pepper, to taste. Hurl to coat equally.
4.Season the chicken thighs well with ocean salt and crisply broke pepper, to taste. Spoon a tad of maple mustard sauce over each bit of chicken at that point brush the sauce to coat each piece. Save the staying for some other time.
5.Deliberately expel skillet from stove (recollect, it's exceptionally HOT), and include chicken thighs, skin side down, to the dish.
6.Spread the child potatoes, butternut squash, and shallots in an even layer around the chicken thighs, cautious not to pack the skillet, or they won't broil well.
7.Place the hot heating sheet to hot broiler and prepare for 18-20 minutes.
8.In the mean time, put the green beans in a similar bowl that you utilized for alternate veggies.
9.Sprinkle with some olive oil at that point season well with ocean salt, crisply split pepper, to taste. Hurl to coat equally.
10.Following 18-20 minutes, flip chicken over then add the green beans to the heating sheet.
11.Come back to stove for another 10-15 minutes, until the point when chicken is cooked through and at an inner temperature of 165 degrees.
12.Expel from the stove and brush chicken with held maple mustard sauce.
13.Present with the broiled veggies. Appreciate!
