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- 4 boneless, skinless chicken thighs - 2 cups butternut squash, diced - 1 red onion, cut into wedges - 2 tablespoons Dijon mustard - 3 tablespoons pure maple syrup - 2 tablespoons olive oil - 1 tablespoon apple cider vinegar - 1 teaspoon garlic powder - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped (for garnish) For this recipe, you can easily adjust some ingredients. If you do not have chicken thighs, you can use chicken breasts. They will work well, too. You can swap butternut squash with sweet potatoes or even carrots for a different taste. If you prefer a milder flavor, try using yellow mustard instead of Dijon. It will change the taste but still be delicious. To make this dish, you will need a few basic tools: - A large sheet pan - Parchment paper for easy cleanup - A small bowl for mixing the sauce - A whisk or fork to combine the ingredients - A meat thermometer to check the chicken's doneness These tools make cooking simple and fun. You'll enjoy how easy it is to whip up this dish. Start by preheating your oven to 400°F (200°C). This step is key for even cooking. I like to line a large sheet pan with parchment paper. This helps with cleanup and keeps the food from sticking. In a small bowl, mix the Dijon mustard, maple syrup, olive oil, apple cider vinegar, garlic powder, thyme, salt, and pepper. Use a whisk to blend it well. This mixture gives the chicken a great flavor boost. Next, place the chicken thighs on one side of your sheet pan. Brush half of the maple-Dijon mixture over the chicken. On the other side, spread the diced butternut squash and onion wedges. Drizzle the rest of the maple-Dijon mixture over the veggies. Toss them to coat. Season with salt and pepper as needed. Now, place the sheet pan in your preheated oven. Bake for about 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (74°C). The squash should be tender and caramelized. Once done, take the pan out of the oven. Let it rest for a few minutes. This helps the juices settle in the chicken. For a nice touch, garnish with chopped fresh parsley. This adds color and a fresh taste. Enjoy your meal straight from the pan or plate it for a beautiful presentation! When choosing chicken thighs, look for ones that are fresh and pink. The skin should be smooth, with no dark spots. I prefer boneless, skinless thighs for this dish. They cook evenly and stay juicy. You can also ask your butcher for help. They can suggest the best cuts for your recipe. To get the best squash, choose firm butternut squash. It should feel heavy for its size. Use a sharp knife to cut it into even cubes. This helps it cook evenly. Spread the squash on the sheet pan without crowding. This lets it caramelize and get sweet. You want it to be tender and slightly golden when it's done. You can change up the maple-Dijon sauce to suit your taste. Try adding a pinch of cayenne for heat. For a tangy twist, mix in a splash of lemon juice. You can also swap the Dijon mustard for whole grain mustard for texture. If you want a sweeter sauce, add more maple syrup. Experimenting with flavors can make this dish your own! {{image_2}} You can switch up the veggies to keep things fresh. Try carrots, sweet potatoes, or even Brussels sprouts. Each vegetable brings its own taste and texture. For example, sweet potatoes add a creamy feel, while Brussels sprouts bring a slight crunch. Just make sure to cut them into similar sizes so they cook evenly. Toss them in the same maple-Dijon sauce for a tasty twist. If you want to change the protein, use chicken breasts or even pork chops. You can also go for plant-based options like tofu or tempeh. If using tofu, press it first to remove excess water. This helps it soak up the flavor. Keep cooking times in mind. Thinner cuts will cook faster, so adjust your baking time as needed. For those with dietary needs, it's easy to adapt this dish. If you need a gluten-free version, check your mustard and vinegar for gluten content. You can swap maple syrup with honey for a different sweetness. If you're looking to cut down on sugar, use less syrup or add more herbs for flavor. Always taste as you go. This way, you’ll create a dish that suits everyone’s needs without losing the great taste. After your meal, let the leftovers cool down. Place the chicken and squash in an airtight container. This will help keep them fresh. Store the container in the fridge. Enjoy your leftovers within three days for the best taste. To reheat, simply take the leftovers out of the fridge. Preheat your oven to 350°F (175°C). Place the chicken and squash on a baking sheet. Heat them for around 15 minutes or until warm. You can also use the microwave. Just heat for 1-2 minutes, checking often to avoid overcooking. You can freeze the leftovers if you want to save them for later. Place the cooled chicken and squash in a freezer-safe bag. Remove all excess air before sealing. Label the bag with the date. Use the frozen meal within three months for the best flavor. To defrost, place it in the fridge overnight before reheating. Yes, you can prep this meal ahead. You can marinate the chicken and chop the veggies the night before. Store them in the fridge. This saves time on cooking day. Just mix the sauce and coat everything right before baking. This dish pairs well with many sides. You can serve it with: - Quinoa or rice for a hearty base - A fresh green salad for crunch - Mashed potatoes for comfort - Crusty bread to soak up the sauce These options add variety and balance to your meal. To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (74°C). If you don’t have a thermometer, cut into the thickest part of the thigh. The meat should be white, and the juices should run clear. This ensures it is safe to eat. This post covered the key ingredients, step-by-step instructions, and helpful tips for Sheet-Pan Maple Dijon Chicken and Squash. You learned how to select fresh chicken thighs, marinate, and cook perfectly. Remember, variations let you adjust proteins and veggies to fit your needs. Proper storage ensures you enjoy leftovers later. Baking this meal can be fun and rewarding. With these steps, you can create a tasty dish everyone will love. Enjoy your cooking journey!

Sheet-Pan Maple Dijon Chicken & Squash

Get ready to enjoy a delicious and hassle-free meal with this Sheet-Pan Maple Dijon Chicken & Squash recipe! Featuring tender chicken thighs paired perfectly with savory butternut squash and red onions, all coated in a flavorful maple-Dijon glaze, this dish is sure to impress. With just 10 minutes of prep time, cooking has never been easier. Click through to explore the full recipe and elevate your dinner game tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups butternut squash, diced

1 red onion, cut into wedges

2 tablespoons Dijon mustard

3 tablespoons pure maple syrup

2 tablespoons olive oil

1 tablespoon apple cider vinegar

1 teaspoon garlic powder

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.

    In a small bowl, whisk together the Dijon mustard, maple syrup, olive oil, apple cider vinegar, garlic powder, thyme, salt, and pepper until well combined.

      Place the chicken thighs on one side of the prepared sheet pan. Brush half of the maple-Dijon mixture over the chicken.

        On the other side of the sheet pan, spread the diced butternut squash and onion wedges. Drizzle the remaining maple-Dijon mixture over the vegetables and toss to coat evenly.

          Season the squash and onion with a little extra salt and pepper, if desired.

            Bake in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the squash is tender and caramelized.

              Once done, remove from the oven and let it rest for a few minutes before serving.

                Garnish with chopped fresh parsley for added color and flavor.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                    - Presentation Tips: Serve the chicken and vegetables directly on the sheet pan for a rustic look, or plate individually with a fresh parsley garnish for a touch of elegance.