FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
1 Enter your email below.
2 Confirm from the email we send (double opt-in).
3 Download your PDF instantly.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
Get the printable PDF for this recipe.
squash and chicken recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: General
Description
A healthy one-pan meal featuring tender chicken thighs and butternut squash coated in a sticky maple-harissa glaze. This sweet and savory recipe provides maximum comfort with minimum effort, perfect for busy weeknights.
Ingredients
Scale
- 2.2 lbs bone-in, skin-on chicken thighs, patted dry
- 1.75 lbs butternut squash, peeled and cut into 1-inch cubes
- 0.25 cup pure maple syrup
- 2 tablespoons harissa paste
- 2 tablespoons olive oil, divided
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped, for garnish
Instructions
- Prepare Oven: Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Make Glaze: Whisk together maple syrup, harissa paste, 1 tablespoon olive oil, lemon juice, minced garlic, smoked paprika, salt, and pepper in a small bowl.
- Season Chicken: Toss the chicken thighs with half of the prepared glaze in a large bowl. Reserve the remaining glaze for later basting.
- Season Squash: In a separate bowl, toss the butternut squash cubes with the remaining 1 tablespoon of olive oil, a pinch of salt, and pepper until evenly coated.
- Arrange Pan: Place the glazed chicken thighs skin-side up on one side of the prepared baking sheet. Spread the seasoned squash cubes in a single layer on the other side of the sheet.
- Roast and Baste: Roast for 20 minutes. Remove the sheet from the oven, flip the squash, and brush the chicken with some of the reserved glaze. Return to the oven and roast for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the squash is tender and caramelized. Baste the chicken once more during the last 10 minutes.
- Rest Before Serving: Remove from the oven and allow the chicken and squash to rest on the baking sheet for 5 minutes.
- Garnish and Serve: Arrange the chicken and squash on a platter, drizzle with pan juices, and garnish generously with chopped fresh cilantro before serving.
Notes
For a more tender result, rest the chicken for 5 minutes after cooking. If chicken skin starts to burn, tent lightly with foil during roasting.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: General
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 13 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 150 mg