Maple Harissa Chicken With Butternut Squash

By Nargisse Benkabbou

Updated November 19, 2025

  • Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
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Ready In
1 hr
Rating
5(498)
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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.

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Ingredients

Yield:4 to 6 servings

  • 2½ to 3 pounds bone-in, skin-on chicken thighs (about 7 chicken thighs)

  • Fine sea salt

  • 2 tablespoons harissa paste, to taste  

  • 2 tablespoons maple syrup

  • 2 tablespoons olive oil

  • 1½ tablespoons soy sauce

  • 1½ teaspoons ground cumin

  • 1½ teaspoons sweet paprika

  • 3 garlic cloves, minced or pressed 

  • ½ butternut squash (about 1¼ pounds), peeled and cut into 1-inch pieces 

  • 1 cup/6 ounces frozen edamame

  • Chopped cilantro (optional), for garnish

  • Couscous, rice or flatbread, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

21 grams carbs; 32 milligrams cholesterol; 222 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 4 grams fiber; 425 milligrams sodium; 10 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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. 

  2. Step 2

    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. 

  3. Step 3

    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.

  4. Step 4

    In the bowl containing the marinade, add the edamame and toss to coat with the leftover marinade. 

  5. Step 5

    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. 

  6. Step 6

    Garnish with cilantro if desired, and serve immediately, with couscous, rice or flatbread. 

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Ratings

5 out of 5
498 user ratings
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Comments

Glori

I don’t understand recipe directions to put ingredients in the sheet pan and then try to coat everything with seasoning or a marinade. I put the ingredients in a large bowl, toss with seasonings and then put in the sheet pan. One more bowl to wash, but it seems much easier.

Kat

Great weeknight dinner! Came together quickly and required very little cleanup, especially if you line your baking sheet. I used a full can of chickpeas instead of edamame because that’s what I had, and it was delightful. Tossed the chickpeas in at the same time as squash and chicken for an extra crispy texture and roasted everything for 30 minutes, which was enough time for both squash and chicken. Definitely has a noticeable but pleasant kick to it if you use spicy harissa paste. Would recommend doubling the marinade or pairing with a creamy/yogurt type dressing or dip if serving over rice, couscous or farro. Will make again!

Dj Salem

Made as directed except I doubled marinade ( which I do for almost every NYT marinade) Everyone loved. Will make again.

Michele

Does anyone have suggestions for a good brand of harissa? The one I have is overwhelmingly spicy, even when I use much less than a recipe calls for.

Rick T

Five stars for the chicken, squash, and marinade, with a bonus for the look on people's faces when I describe the bizarre combination that went into it. And yes, it makes more sense to rub up the chicken and squash in a bowl, rather than on the sheet pan. But points taken away for the edamame, which contribute no flavor whatsoever. They're just . . . there. Next time, I'll try chickpeas or limas, even ordinary green peas.

Paul

I cooked the recipe as per the ingredients. Instead of the beautiful picture, my marinade charred to a burnt crisp all around the sheet pan. What a letdown! This recipe is missing some key information: how large of a sheetpan to use, and how much crowding or space there should be between the ingredients. From my experience, it seems like this is meant to be more of a 'casserole' where things are more tighly packed, and as a result, steam each other and prevent the marinade from burning.

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