Maple-glazed chicken with butternut squash recipe

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serves: 4
Skill: easy
Cost: cheap
5-a-day: 1
Prep: 20 min
Cooking: 1 hr

Nutrition per portion

Calories 318 kCal 16%
Fat 10g 14%

Save money by buying chicken legs, which taste great with a sweet maple crust and seasonal vegetables.


  • 4 chicken legs
  • 1 butternut squash, about 850g (1¾lb) - peeled and deseeded weight
  • 2 red or white onions, peeled and cut into wedges
  • 6 large cloves garlic, peeled, left whole
  • 2tbsp olive oil
  • Salt and ground black pepper
  • 2tbsp maple syrup
  • 1 rounded tbsp wholegrain mustard
  • 2 large courgettes, sliced thickly
  • A few fresh thyme sprigs


  • To start this chicken leg recipe set the oven to 200°C (gas mark 6). Cut the squash into chunks, and mix in a roasting tin with the onion wedges and all but 2 of the cloves of garlic. Sprinkle in 1tbsp of the oil, mix well and season. Roast for 15 mins.

  • Peel and crush the other two cloves of garlic and mix with the maple syrup, mustard and the rest of the oil.

  • Add the courgettes and thyme to the squash in the roasting tin and place the chicken legs on top. Brush these with the maple syrup glaze. Roast for 50 mins – 1 hr until chicken is well-cooked and the vegetables are tender. (Not suitable for freezing).

Top tip for making Maple-glazed chicken with butternut squash

Top tip: If you don't have maple syrup, honey works just as well.

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(98 ratings)
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