Use Chicken Thighs And A Fall-Flavored Marinade For A Hearty Dinner Ready In 40 Minutes

As much as we all love fresh summer salads and sun-tinted outdoor barbecues, there is something so comforting about cooking in the fall. Warming casseroles, spiced desserts, and fragrant soups — they're all worth getting excited about as the days get shorter. Plus, all of the quintessential autumn ingredients, like seasonal squash and sweet maple syrup, open up so many new cooking options. Add some chicken thighs into the mix and you have the beginnings of a hearty, one-pan dinner that's ready in under 40 minutes.

Tasting Table's sheet-pan maple-glazed chicken thighs and butternut squash recipe is a crowd pleaser that relies on a simple, fall-flavored marinade to create a healthy, cozy meal that won't take up an entire night. It's perfect for busy weeknights and dark evenings, especially as the prep takes less than 10 minutes. The best part, of course, is that the result is delicious and you probably already have a lot of the ingredients on hand.

The marinade is made from maple syrup and Greek yogurt, which creates a caramelized effect and provides a glossy, decadent coating. Some thyme and paprika also add a lovely earthiness that pairs well with the squash, while an easy, bright yogurt sauce lightens everything up and rounds out the meal nicely. It sounds fancy, but it's actually a pretty foolproof way to make the most of fall.

Another great thing about this dish is that is it can be made ahead of time. In fact, marinating the chicken for longer will actually allow the flavors to permeate through the meat better. You can coat everything up to one day in advance. Just let the chicken and squash come to room temperature while the oven is preheating to ensure they cook evenly.

You can also serve the dish however you like. It would taste great with an apple harvest salad or some grains. Rice will also soak all of the sauce up. If you're not a fan of boneless chicken thighs, use drumsticks or breasts. You may just need to adjust the roasting time slightly — anything that is bone-in will require longer in the oven and vice versa. Swapping the squash out for sweet potato is also an option and you could make this completely vegetarian by subbing in tofu.

If you don't have maple syrup, use honey, and for a dairy-free version, almond or soy yogurt is fine for the marinade. The yogurt side sauce is also optional. Try a fresh chimichurri or Swedish mustard sauce instead — or just squeeze a little lemon and scatter fresh parsley on top for some brightness. If you have leftovers, they should stay fresh for up to three days in the refrigerator in an air-tight container. Reheat it in the oven for the best results. Enjoy this sheet-pan maple chicken and butternut squash recipe!