Sheet pan dinners are SOOOO popular these days. But have you thought about trying this on your pellet smoker? If you can do it in your oven, you can EASILY do this in your pellet smoker, with the added bonus of smoky flavor! I made these on my Green Mountain Grill Daniel Boone.
This dinner was super easy to prepare and clean up and only took 40 minutes start to finish including prep and cook time. I used boneless chicken thighs to make things easy, paired with delicata squash and turnips I found at the farmers market. These can easily be switched out with whatever is in season such as butternut squash (cubed) and rainbow carrots instead of the turnips.
Smoked Chicken Thighs with Maple Thyme Glazed Squash
GMG Fruitwood Pellets
1 lb Bone Chicken Thighs
2 tbsp Smoked Paprika
1 tbsp Sea Salt
1 tbsp Ground Black Pepper
3/4 lb Delicata Squash
1/2 lb Turnips
A few sprigs Fresh Thyme, leaves removed from stems
2 tbsp Maple Syrup
Set your grill to 350 degrees.
Rinse the veggies before slicing.
Using a mandoline slicer, slice the turnips and delicata squash with the largest slice setting – about 1/4″ thick. It is important to use a mandoline so that the veggies are sliced thin and uniform.
Line a 12″ X 18” sheet pan with parchment or foil (parchment is better for the environment).
Arrange the chicken on one side of the pan and place the squash and turnips on the other.
Sprinkle the chicken with the smoked paprika.
Sprinkle all ingredients with the salt, pepper and thyme.
Drizzle the squash with maple syrup.
Smoke the sheet pan dinner at 350 degrees, for 30 minutes, or until the chicken has reached an internal temperature of 170 degrees.