Sheet-Pan Maple-Glazed Chicken Thighs And Butternut Squash Recipe

Most of the ingredients needed to create this one-pan, sweet-and-savory meal can be found in any grocery store. Begin with boneless, skinless chicken thighs and a ripe butternut squash for your main components. To make the sauce and marinade for the meal, you will want to blend Greek yogurt, pure maple syrup, sweet paprika, crushed red pepper flakes for a hint of heat, lemon juice, and a touch of kosher salt and black pepper for seasoning. Olive oil not only aids in cooking but also helps to carry the flavors throughout the dish. Fresh thyme and parsley will bring an earthy, aromatic touch to the chicken. With these ingredients on hand, your kitchen will be filled with the enticing aroma of a comforting, home-cooked meal in no time.

Make the chicken marinade: In a small bowl, mix together Greek yogurt, 2 tablespoons maple syrup, 3 tablespoons olive oil, kosher salt, black pepper, sweet paprika, and crushed red pepper.

Drizzle the marinade over the chicken and squash. Toss everything well to coat. Drizzle with remaining 2 tablespoons of oil.

Remove the chicken sheet pan from the oven. Drizzle chicken with remaining 1 tablespoon maple syrup and sprinkle with thyme leaves.

While the chicken cooks, mix the yogurt sauce: In a small bowl, stir together Greek yogurt, maple syrup, lemon juice, sweet paprika, crushed red pepper, and ⅓ cup diced parsley. Season with salt and pepper, to taste.

Preparing the components of this sheet pan chicken dinner ahead of time can make the process of throwing this dish together for a weeknight meal or dinner party that much simpler. The chicken and squash can be prepped up to a day in advance by coating the chicken thighs and butternut squash pieces in the yogurt marinade and letting it rest to soak up the flavors overnight. Refrigerating the ingredients for up to 8 hours will allow the flavors to permeate the chicken and will give you a head start on cooking. When ready to bake, simply remove the sheet pan from the fridge while the oven preheats so that the chicken and squash can come to room temperature before roasting. This helps ensure even cooking and better caramelization. With most of the work done in advance, you'll be able to pop this hearty and satisfying meal straight into the oven for a fuss-free dinner that looks and tastes like you spent hours in the kitchen.

You can easily make a delicious, dairy-free version of the maple glazed chicken and butternut squash sheet pan dinner by substituting the Greek yogurt called for in the original recipe with a plain, unsweetened non-dairy yogurt. When selecting the non-dairy yogurt, look for a thick, creamy variety such as soy, coconut, almond, or even cashew-based yogurts to mimic the texture and coating ability of traditional Greek yogurt. A soy or coconut yogurt would be ideal for a nut-free option, but check the ingredient list carefully to ensure that your choice is both plain and unsweetened before using. While the flavor profile may differ slightly from dairy-based yogurt, the non-dairy substitution will still tenderize the chicken and provide a luscious base for the maple glaze and spices. Once you make the non-dairy marinade, make sure you taste it and adjust the seasoning amounts to taste if the flavors seem lacking. Since non-dairy yogurts have their own unique flavors, use the original recipe quantities as a base before trying out your own tweaks and variations.