Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 3 cups butternut squash, cubed ½ inch
  • 1 lb Brussels sprouts, halved
  • 1 large red onion, cut into wedges
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 3 tbsp maple syrup
  • 2 tbsp melted unsalted butter
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • ½ tsp smoked paprika
  • ¼ cup crumbled feta cheese
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, toss the cubed butternut squash, halved Brussels sprouts, and red onion wedges with olive oil, salt, and pepper. Spread the vegetables across the pan, leaving room for the chicken.
  3. In a small bowl, whisk together the maple syrup, melted butter, minced garlic, thyme, and smoked paprika.
  4. Pat the chicken thighs dry with paper towels. Brush the maple-herb glaze generously over the skin and underneath the chicken, then nestle the thighs among the vegetables.
  5. Roast in the center rack for 35–40 minutes until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are charred and golden-brown.
  6. Remove from the oven and immediately drizzle with fresh lemon juice. Sprinkle with crumbled feta and fresh parsley before serving.