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Easy One-Pan Maple Dijon Roasted Chicken Thighs with Butternut Squash

one-pan maple dijon roasted chicken thighs - featured image
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A simple, flavorful one-pan recipe featuring crispy skin chicken thighs and tender roasted butternut squash glazed with a sweet and tangy maple Dijon sauce. Perfect for a cozy fall dinner.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 3 pounds / 1.4 kg)
  • 1 medium butternut squash, peeled and cubed (about 4 cups / 600 g)
  • 3 tablespoons pure maple syrup
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil (extra virgin preferred)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
  • Salt and pepper to taste
  • Optional: pinch of smoked paprika or chili flakes

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Peel the butternut squash, cut in half lengthwise, scoop out seeds, then cube into roughly 1-inch pieces. Toss with 1 tablespoon olive oil and a pinch of salt and pepper. Set aside.
  3. In a mixing bowl, whisk together maple syrup, Dijon mustard, minced garlic, chopped thyme, 1 tablespoon olive oil, salt, and pepper until smooth to make the glaze.
  4. Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
  5. Drizzle about half of the glaze over the chicken thighs, rubbing it into and under the skin. Toss the butternut squash with the remaining glaze until well coated.
  6. Place the chicken thighs skin-side up in a large oven-safe skillet or roasting pan. Scatter the glazed butternut squash cubes evenly around the chicken.
  7. Roast in the preheated oven for 35-40 minutes. Halfway through (around 20 minutes), baste the chicken with glaze and gently toss the squash for even cooking. Tent with foil if chicken skin browns too quickly.
  8. Check for doneness: chicken thighs should reach an internal temperature of 165°F (74°C) or juices run clear when pierced.
  9. Remove from oven and let the chicken rest for 5 minutes before serving.

Notes

Pat chicken dry before seasoning to ensure crispy skin. Avoid overcrowding the pan to prevent steaming the squash. Baste chicken halfway through cooking for a sticky glaze. Tent with foil if skin browns too fast. Rest chicken 5 minutes before serving to lock in juices. For dairy-free, substitute olive oil with coconut oil. Variations include adding smoked paprika or cayenne for heat, swapping thyme for rosemary or sage, or using sweet potatoes or carrots instead of butternut squash.

Nutrition

Keywords: one-pan, roasted chicken thighs, maple Dijon glaze, butternut squash, fall dinner, easy recipe, gluten-free, dairy-free

Find it online: https://twirltaste.com/easy-one-pan-maple-dijon-roasted-chicken-thighs-recipe-for-perfect-fall-dinner/