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A full pan of fall baked chicken and squash dinner with herbs.

Maple Balsamic Glazed Chicken and Delicata Squash

Enjoy a delicious and easy-to-make Maple Balsamic Glazed Chicken and Delicata Squash, perfect for a flavorful weeknight dinner. The sweet and tangy glaze perfectly complements the roasted chicken and tender delicata squash.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Breakfast
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken thighs cut into 1.5-inch pieces
  • 1-2 medium delicata squash unpeeled, deseeded, and cut into 1-inch rings or half-moons
Glaze
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • oven
  • large baking sheet
  • parchment paper
  • large bowl
  • whisk

Method
 

Preparation
  1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Making the Glaze
  1. In a large bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic powder, salt, and black pepper to create the glaze.
Coating Ingredients
  1. Add the cut chicken and delicata squash to the bowl and toss thoroughly until every piece is coated.
Baking
  1. Arrange the chicken and squash in a single layer on the prepared baking sheet(s), ensuring adequate spacing.
  2. Bake for 25-30 minutes until the chicken is cooked through (internal temperature 165°F / 74°C) and the squash is tender and caramelized.
Serving
  1. Remove from the oven and serve immediately.

Notes

For best caramelization, ensure to not overcrowd the baking sheet. Use two sheets if necessary for better results.