Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 medium butternut squash, peeled, seeded, and cubed into 1-inch pieces
- 1 large red onion, cut into 8 wedges
- 3 tablespoons olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon dried thyme
- 1 tablespoon pure maple syrup
Instructions
- Step 1: Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
- Step 2: In a large bowl, combine the cubed butternut squash, red onion wedges, and chicken pieces. Drizzle with the olive oil, kosher salt, and dried thyme, tossing until everything is evenly coated.
- Step 3: Spread the chicken and vegetables in a single layer across the prepared sheet pan, ensuring pieces are not overlapping excessively to allow for proper roasting.
- Step 4: Roast for 20 minutes; then, carefully flip the chicken and vegetables. Drizzle the maple syrup evenly over the vegetables and return the pan to the oven.
- Step 5: Continue roasting for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the squash is tender and caramelized. Serve immediately.
Notes
- Leftovers keep beautifully for 3 to 4 days stored tightly in the fridge; for longer storage, the cooled mixture freezes well, though the squash texture may soften slightly upon thawing.
- To restore the crispiness lost during cooling, reheat the dish uncovered in a 350°F oven for about 10 minutes rather than using the microwave, which can make the chicken rubbery.
- Balance the rich, sweet flavors of the roast by serving it alongside a generous handful of baby spinach or arugula tossed simply with lemon juice and a touch of extra olive oil.
- For maximum caramelization and crisp edges on the squash, ensure your sheet pan is not overloaded; if your vegetables and chicken are piled high, use two separate pans.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American