Description
A savory-sweet sheet pan dinner featuring tender chicken thighs glazed in maple and garlic, paired with roasted butternut squash, tart cranberries, and crumbled feta.
Ingredients
Scale
For the Crust:
- 4 bone-in, skin-on chicken thighs
- 1 medium butternut squash, peeled and cubed
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 3 tablespoons maple syrup
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on the baking sheet.
- Pat chicken thighs dry and season with salt, pepper, and thyme. Place them skin-side up among the squash.
- In a small bowl, mix maple syrup, minced garlic, and remaining olive oil. Brush half over the chicken thighs.
- Roast for 25 minutes, then brush chicken with remaining glaze and sprinkle cranberries over the squash. Roast 10 more minutes until chicken is cooked through.
- Remove from oven, sprinkle with feta and parsley. Let rest 5 minutes before serving.
Notes
You can customize the seasonings to taste.