Classic Fall Baked Chicken and Squash Dinner
This classic fall baked chicken and squash dinner is a hearty and flavorful meal perfect for a cozy evening. It features tender chicken thighs, sweet butternut squash, savory red onion, and crispy Brussels sprouts all roasted together with a delicious maple Dijon dressing.
Equipment
- Oven
- Large baking sheet
- Parchment paper
- Small bowl
- Whisk
- Large bowl
Ingredients
Main Ingredients
- 1.5 lbs Boneless, Skinless Chicken Thighs cut into 1-inch pieces
- 1 medium Butternut Squash peeled, seeded, and cut into 1-inch cubes
- 1 small Red Onion cut into wedges
- 1 lb Brussels Sprouts halved
Dressing
- 3 tablespoons Olive Oil
- 2 tablespoons Maple Syrup
- 1 tablespoon Dijon Mustard
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Thyme
- 0.5 teaspoon Smoked Paprika
- Salt to taste
- Black Pepper to taste
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, garlic powder, dried thyme, smoked paprika, salt, and black pepper for the dressing.
Assembly and Roasting
- Combine butternut squash, red onion, and Brussels sprouts in a large bowl, then toss with half of the dressing and spread on one side of the baking sheet.
- Add chicken thighs to the same bowl, toss with the remaining dressing, and arrange on the other side of the baking sheet.
- Bake for 25-30 minutes, or until the chicken is cooked through and vegetables are tender and slightly caramelized.
- For extra caramelization, broil for the last 2-3 minutes, watching carefully.
Serving
- Remove from the oven, toss to combine, and serve immediately.