Credit: Jen Causey

Recipe Summary

20 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Coat a large (5- to 7-qt.) Dutch oven or other heavy pot with nonstick spray. Season chicken with salt and pepper. Arrange half of chicken, skin side down, in pot. Brown over medium-high heat until skin is golden and crisp, 5 minutes.

  • Transfer chicken to a large plate. Brown remaining chicken.

  • Remove pot from heat; coat squash and green beans in drippings. Return chicken, skin side up, and nestle into veggies.

  • Combine maple syrup and mustard in a small bowl; pour over chicken mixture.

  • Bake, uncovered, until a thermometer inserted into the thickest portion of chicken registers 165°F, 30 to 35 minutes. Divide chicken and vegetables among four plates, reserving sauce in Dutch oven.

  • Combine flour and water in a bowl. Heat sauce on medium, and bring to a simmer. Add flour mixture, whisking constantly, until sauce thickens, 2 minutes. Spoon over chicken and veggies.

Easy And Crispy

To create delicious, crackling chicken skin, cook the thighs in a pot that hasn't been preheated.

Nutrition Facts

382 calories; fat 9g; saturated fat 2g; carbohydrates 30g; insoluble fiber 4g; sugars 16g; protein 42g; sodium 804mg; calcium 107mg; iron 3mg.