Recipe may contain milk, sesame and lactose.
Six ingredients is all you need for this mid-week saviour that features both protein and vegetables. Maple syrup adds not only sweetness but helps crisp up the chicken skin.
6 chicken thigh cutlets, excess fat trimmed
1/2 (about 1kg) butternut pumpkin, peeled, deseeded, cut into 1cm pieces
1 large red onion, cut into 12 wedges
60ml (¼ cup) maple syrup
200g green beans, trimmed
3 Method Steps
Step 1Preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper. Arrange the chicken(6 chicken thigh cutlets, excess fat trimmed), pumpkin (1/2 (about 1kg) butternut pumpkin, peeled, deseeded, cut into 1cm pieces) and onion (1 large red onion, cut into 12 wedges) on the tray.
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Step 2Combine the butter (60g butter) and maple syrup (60ml (¼ cup) maple syrup) in a small saucepan. Cook, stirring, over low heat until melted and smooth. Brush half the mixture over the chicken and vegetables. Bake for 30 minutes.
Step 3Brush the chicken with remaining butter mixture. Add beans (200g green beans, trimmed) to the tray. Brush with some of the pan juices. Bake for a further 15 minutes or until chicken and vegetables are cooked through and golden.