Patidou squash and chicken thighs

Fall is the perfect season to explore new flavors and enjoy seasonal produce. Why not brighten up your table with a delicious and comforting recipe that harmoniously combines juicy chicken, sweet patidou squash and a refreshing Greek yogurt sauce? Enjoy this recipe for chicken thighs with Patidou squash, parsley and yogurt sauce, a dish that combines simplicity and fall flavors.

Ingredients

For the chicken thighs

• 4 chicken thighs
• 1 lb of Patidou squash
• 2 tablespoons of olive oil
• 1½ tablespoons chopped garlic
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon of whole-grain mustard
• 1 teaspoon of smoked paprika
• ½ teaspoon of salt
• ½ teaspoon pepper

For the Greek yogurt sauce:

• 1 cup plain Greek yogurt
• Juice of half a lemon
• 2 tablespoons of extra virgin olive oil
• 1 clove of garlic, pressed
• Salt and ground black pepper, to taste

Instructions

Step 1: Preheat oven to 425°F. Place a large rimmed baking sheet in the oven while it preheats.

Step 2: Cut the squash in half lengthwise; remove the seeds and slice the squash crosswise.

Step 3: In a bowl, mix the chicken thighs and squash with all the other ingredients. Arrange in an even layer on the preheated baking sheet.

Step 4: Bake for 25 to 30 minutes or until the chicken is cooked and the squash is golden brown.

Step 5: P While the chicken and squash are cooking, prepare the Greek yogurt sauce. In a bowl, combine Greek yogurt, lemon juice, olive oil, pressed garlic, salt and pepper. Reserve in the refrigerator.

Step 6: Serve the chicken thighs with the pieces of Patidou squash, sprinkle with chopped fresh parsley and accompany with the Greek yogurt sauce.