Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 3 cups butternut squash, peeled and cut into 1-inch cubes
  • 1 large red onion, cut into 1-inch chunks
  • 3 tbsp extra virgin olive oil
  • 1 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • ¼ tsp crushed red pepper flakes

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. In an extra-large mixing bowl, whisk together the olive oil, maple syrup, Dijon mustard, garlic powder, smoked paprika, dried thyme, and crushed red pepper flakes.
  3. Add the chicken thighs, butternut squash cubes, and red onion chunks to the bowl. Toss vigorously until all ingredients are evenly coated in the seasoning glaze.
  4. Arrange the chicken thighs skin-side up on the prepared baking sheet, leaving 1 inch of space between each piece. Scatter the squash and onions around the chicken, ensuring no vegetables are piled on top of the chicken.
  5. Roast for 30–35 minutes until the chicken skin is deeply browned and the squash is tender when pierced with a fork.
  6. Use a meat thermometer to ensure the chicken has reached a safe internal temperature before serving.