Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 medium butternut squash, peeled, seeded, and cubed (about 4–5 cups)
- 1 large red onion, cut into thick wedges
- 3 tablespoons extra virgin olive oil
- 2 tablespoons honey or maple syrup
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or lightly grease it with oil.
- In a large mixing bowl, combine the olive oil, honey, minced garlic, rosemary, thyme, smoked paprika, salt, and pepper. Whisk until well combined.
- Add the chicken pieces, cubed butternut squash, and red onion wedges to the bowl. Toss everything thoroughly until the chicken and vegetables are evenly coated in the herb mixture.
- Spread the mixture onto the prepared baking sheet in a single, even layer. Try not to crowd the pan; use two sheets if necessary to ensure everything roasts rather than steams.
- Place the sheet in the center of the oven and bake for 30 to 35 minutes. At the halfway point, use a spatula to gently toss the ingredients to ensure even browning.
- Check the chicken with a meat thermometer to ensure it has reached an internal temperature of 165°F (74°C). The squash should be fork-tender and slightly browned on the edges.
- Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving warm.
- Cook Time: 40 minutes