Autumn 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? Indulge in this recipe for chicken thighs with Patidou squash, parsley, and yogurt sauce, a dish that blends simplicity and autumn flavors.
For the chicken thighs
- 4 chicken thighs
- 1 lb Patidou squash
- 2 tablespoons olive oil
- 1½ tablespoons minced garlic
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon whole-grain mustard
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Greek yogurt sauce:
- 1 cup plain Greek yogurt
- Juice of half a lemon
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, pressed
- Salt and freshly ground black pepper, to taste
Step 1: Preheat the oven to 425°F. Place a large rimmed baking sheet in the oven while preheating.
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 in the oven for 25 to 30 minutes or until the chicken is cooked and the squash is golden.
Step 5: While the chicken and squash are cooking, prepare the Greek yogurt sauce. In a bowl, mix the Greek yogurt, lemon juice, olive oil, pressed garlic, salt, and pepper. Refrigerate until ready to serve.
Step 6: Serve the chicken thighs with pieces of Patidou squash, sprinkle with chopped fresh parsley, and accompany with the Greek yogurt sauce.