Description
A cozy, flavor-packed autumn-inspired chicken dinner featuring roasted chicken thighs, seasonal vegetables, herbs, and a touch of maple for warmth and sweetness.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 cups butternut squash, cubed
- 2 large carrots, sliced
- 1 large apple, sliced
- 1 small red onion, sliced
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp Dijon mustard
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- Fresh thyme or parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet or dish with parchment or lightly oil it.
- In a large bowl, toss butternut squash, carrots, apple slices, and red onion with olive oil, maple syrup, Dijon mustard, garlic, thyme, rosemary, smoked paprika, salt, and pepper.
- Spread the vegetables evenly on the baking sheet.
- Season chicken thighs with salt, pepper, and a light sprinkle of smoked paprika. Place chicken on top of the vegetables.
- Roast for 35–45 minutes, or until chicken skin is crispy and the internal temperature reaches 165°F (74°C).
- If desired, broil for an additional 2–3 minutes for extra crispiness.
- Garnish with fresh thyme or parsley and serve warm.
Notes
- Substitute sweet potatoes for butternut squash if preferred.
- Use boneless thighs or breasts, but reduce cooking time slightly.
- Drizzle extra maple syrup before serving for added sweetness.
- Pairs well with rice, quinoa, or crusty bread.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Roasted
- Cuisine: American