Maple Dijon Roasted Chicken Thighs with Delicata Squash
Maple Dijon Roasted Chicken Thighs with Delicata Squash is an easy one-pan dinner featuring crispy, juicy chicken thighs glazed with a sweet and tangy maple Dijon sauce, paired with tender, caramelized delicata squash. Fresh garlic and herbs add depth of flavor, while roasting everything together creates a comforting, wholesome meal with minimal cleanup.Perfect for busy weeknights or cozy fall dinners, this recipe combines simple ingredients into a delicious, family-friendly dish that's both satisfying and elegant.
Ingredients
For the chicken and vegetables:
- 6 bone-in, skin-on chicken thighs
- 2 medium delicata squash halved, seeded, and sliced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 2 cloves garlic minced
- Fresh thyme
- Fresh rosemary
For the maple Dijon glaze:
- ¼ cup pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional garnish:
- Fresh parsley
- Extra thyme leaves
Instructions
Step 1: Prepare the Oven
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
Step 2: Prepare the Squash
- Slice the delicata squash into half-inch rings or half-moons after removing the seeds. Since the skin is edible, there's no need to peel it.
- Toss the squash with olive oil, salt, pepper, and fresh herbs.
Step 3: Season the Chicken
- Pat the chicken thighs dry with paper towels. Dry skin helps achieve maximum crispiness during roasting.
- Season generously with salt and pepper.
Step 4: Make the Maple Dijon Sauce
- Whisk together: Maple syrup, Dijon mustard, Olive oil, Garlic, Salt and Pepper
- Brush most of the glaze over the chicken, reserving a small amount for serving if desired.
Step 5: Assemble
- Arrange the chicken thighs skin-side up on the baking sheet. Spread the squash around the chicken in a single layer.
- Avoid overcrowding the pan, as this encourages roasting rather than steaming.
Step 6: Roast
- Bake for 35 to 45 minutes, depending on the size of the chicken thighs.
- The chicken is done when it reaches an internal temperature of 165°F (74°C), and the squash is fork-tender with caramelized edges.
- For extra crispy skin, broil for 2 to 3 minutes at the end of cooking while watching carefully.
Step 7: Rest and Serve
- Allow the chicken to rest for five minutes before serving. Garnish with chopped parsley and fresh thyme.