Main Course

Apricot Lavender Glazed Chicken with Roasted Fall Vegetables

Name: Apricot Lavender Glazed Chicken with Roasted Fall Vegetables
Ingredients: 4 boneless, skinless chicken thighs; 2 cups cubed butternut squash; 1 cup Brussels sprouts, halved; 1 small red onion, cut into wedges; 2 tbsp olive oil; Salt and pepper; Fresh thyme, for garnish; 1/3 cup Aloha From Oregon Apricot Lavender Pepper Jelly; 2 tbsp balsamic vinegar; 1 tbsp Dijon mustard; 1 tsp soy sauce; 1 garlic clove, minced

Bring home the flavor

Made with Aloha

Apricot Lavender Pepper Jelly

$7.95

Mix your favoritesPepper jellies are ordered in sets of three.

Bring it together

Directions

1
Preheat oven to 400°F (200°C).
2
Whisk together the Apricot Lavender Pepper Jelly, balsamic vinegar, Dijon mustard, soy sauce and garlic.
3
Arrange the chicken and vegetables on a sheet pan. Drizzle with olive oil and season with salt and pepper.
4
Brush with half of the glaze and roast for 20 minutes.
5
Add the remaining glaze and roast for another 10–15 minutes, until the chicken is cooked through and the vegetables are tender and caramelized.
6
Garnish with fresh thyme.

Notes

Serve with rice or quinoa.