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


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


Turn on the oven to 375 F. Using parchment paper and 1 teaspoon of olive oil, cover a baking sheet. 

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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.

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 Add butternut squash and chicken thighs on the baking sheet. Glaze chicken and squash with marinade. 

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Be sure to coat everything. Pour remaining 2 teaspoons oil. Roast 20 minutes in preheated oven. Fire up the oven at 425 F. 

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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. 

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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. 

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Adding salt and pepper to taste. Serve cooked chicken thighs with paprika yogurt sauce and chopped parsley.

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Glazed Beet And Thyme Tarte Tatin Recipe 

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