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Maple Harissa Chicken With Butternut Squash
This bold, comforting sheet-pan dinner is the kind of weeknight dinner that delivers maximum flavor with minimal effort. Chicken thighs are coated in a vibrant marinade made with harissa, maple syrup, garlic and warming spices, then roasted until golden and caramelized alongside cubes of butternut squash and pops of edamame. The quality of the harissa really matters in this recipe, so look for one with a rich, complex flavor rather than overwhelming heat. The balance of sweet, spicy and savory notes makes this recipe deeply satisfying and endlessly adaptable. You can easily swap the butternut squash for sweet potatoes or carrots, depending on what you have on hand. The same marinade also works beautifully with slabs of firm tofu or salmon fillets, though you’ll need to reduce the cooking time accordingly. Serve this dish straight from the pan with couscous, rice or warm flatbread to make it a complete meal.
Prep
10 min
Cook
50 min
Total
1h
Serves
4 to 6 servings
Instructions
- 01
Heat the oven to 400 degrees. Add the chicken thighs to the sheet pan and season them on both sides with ¾ teaspoon salt total.
- 02
Make the marinade: Combine the harissa, maple syrup, olive oil, soy sauce, cumin, paprika, garlic, ¾ teaspoon salt and 2 tablespoons water in a small bowl and stir to mix.
- 03
Add the butternut squash to the sheet pan with the chicken. Pour the marinade on top and use your hands to coat the chicken and squash on all sides. Arrange the chicken, skin side up, and the squash in a single layer. (Set the bowl aside.) Roast the mixture for 30 minutes, until the chicken starts to brown.
- 04
In the bowl containing the marinade, add the edamame and toss to coat with the leftover marinade.
- 05
When the chicken has roasted for 30 minutes, remove the pan from the oven, scatter the edamame on the pan and roast for 10 to 15 minutes more, until the chicken is cooked through and golden and the squash is lightly charred.
- 06
Garnish with cilantro if desired, and serve immediately, with couscous, rice or flatbread.
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