Sheet-Pan Maple-Glazed Chicken Thighs And Butternut Squash Recipe
Yogurt, maple syrup, paprika, and red pepper flakes marinate boneless chicken thighs and butternut squash chunks. The maple syrup sugars caramelize after a fast bake, giving the dish a thick, glossy coat along with fresh thyme's earthy undertones.
½ cup plain Greek yogurt
2 + 1 tablespoons maple syrup, divided
3 + 2 tablespoons olive oil, divided
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon sweet paprika
½ teaspoon crushed red pepper
2 pounds boneless, skinless chicken thighs, patted dry
1 (1 ½-pound) butternut squash, peeled and cut into 2-inch piece
Ingredient
3 sprigs thyme, stems removed
½ cup plain Greek yogurt
1 tablespoon maple syrup
½ lemon, juiced
1 teaspoon sweet paprika
½ teaspoon crushed red pepper
⅓ cup chopped fresh parsley, plus more for garnish
Kosher salt and black pepper, to taste
Direction
Turn on the oven to 375 F. Using parchment paper and 1 teaspoon of olive oil, cover a baking sheet.
1
Marinate chicken: Whisk Greek yogurt, 2 tablespoons maple syrup, 3 tablespoons olive oil, kosher salt, black pepper, sweet paprika, and crushed red pepper in a small bowl.
2
Add butternut squash and chicken thighs on the baking sheet. Glaze chicken and squash with marinade.
3
Be sure to coat everything. Pour remaining 2 teaspoons oil. Roast 20 minutes in preheated oven. Fire up the oven at 425 F.
4
From the oven, remove the chicken sheet pan. Spread remaining 1 tablespoon maple syrup on chicken and top with thyme. Continue baking for 10 minutes until the chicken is brown and 160 F in the thickest section of the thigh.
5
Mix the yogurt sauce while chicken cooks: Stir Greek yogurt, maple syrup, lemon juice, sweet paprika, crushed red pepper, and ⅓ cup diced parsley in a small bowl.
6
Adding salt and pepper to taste. Serve cooked chicken thighs with paprika yogurt sauce and chopped parsley.