Best 7 Roasted Chicken Thighs With Winter Squash Recipes
When the cold winter months roll around, there's nothing quite like a warm and hearty meal to chase away the chill. Roasted chicken thighs with winter squash is a comforting and flavorful dish that's perfect for a cold night. The chicken thighs are roasted until they're tender and juicy, while the winter squash is roasted until it's soft and caramelized. The two ingredients come together to create a dish that's both hearty and satisfying.
Let's cook with our recipes!
ROAST SQUASH AND CHICKEN THIGHS
This 5-ingredient chicken dinner is on the table in no time!
Provided by The Rachael Ray Staff
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F
- Halve squash and remove seeds
- Slice into thin (1/2-inch thick) half moons
- Pile squash on a rimmed, nonstick baking sheet and drizzle with about 2 tablespoons EVOO
- Season it with salt, pepper and nutmeg
- Toss squash to coat and arrange in even layer
- In a large mixing bowl, combine mustard and syrup
- Add 4 cloves chopped or grated garlic, a fat drizzle of EVOO, about 2 tablespoons, and rosemary
- Season chicken with salt and pepper, add to bowl and toss to coat evenly
- Arrange chicken over the squash in even layer, roast to an internal temperature of 165°F and deeply golden and glazed, about 35-40 minutes
- Serve chicken with squash alongside
- MORE: Move Over Marshmallows: Acorn Squash Filled with Amaretti-Crusted Sweet Potatoes Butternut Squash and Escarole Lasagna Roasted Sausages with Butternut Squash and Pears
ROASTED CHICKEN THIGHS WITH WINTER SQUASH
Roasted chicken thighs can be the juicy, meaty center of many weeknight meals. Add delicata squash, quickly tossed in a maple syrup-butter glaze, along with slices of lemon and sage, and you have a something more unusual, an interplay of flavors that don't generally meet on the same sheet pan. This recipe is a little too fussy to count as a fast weeknight dish, but there is nothing difficult about any of the steps. And it's a fine introduction to delicata squash, if you haven't cooked with them yet. Unlike many other winter squash varieties, they have a thin skin and don't need to be peeled (just cut them in half and remove the seeds), making them as easy to prepare as they are sweet.
Provided by Melissa Clark
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a small pot of salted water to a boil; drop in lemon slices and cook for two minutes. Drain well.
- In a large bowl, toss chicken with lemon slices, 1 tablespoon oil, sage, coriander, 1 teaspoon salt and pepper. Let stand 30 minutes.
- Heat oven to 425 degrees.
- In a small saucepan over medium heat, combine syrup, butter, remaining 1/2 teaspoon salt and chile powder. Simmer for 3 minutes. Toss mixture with squash.
- Spread squash in a 9-by-13-inch pan or on a large rimmed baking sheet. Nestle chicken and lemon on top of squash. Roast for 15 minutes. In a small bowl, toss scallions and remaining 1 teaspoon oil. Scatter over chicken and squash; keep roasting until chicken is no longer pink, about 20 minutes more.
Nutrition Facts : @context http, Calories 488, UnsaturatedFat 19 grams, Carbohydrate 28 grams, Fat 33 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 12 grams, Sodium 812 milligrams, Sugar 12 grams, TransFat 0 grams
EASY ROASTED CHICKEN THIGHS
This oven-roasted chicken recipe showcases juicy, flavorful thighs with a lemony sauce that makes itself in the pan. It's the ideal weeknight dinner for busy families, especially when served with simple Roasted Potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 6
Steps:
- In a bowl, toss chicken with oil and lemon juice; season with salt and pepper and marinate 1 hour (or up to a day).
- Preheat oven to 375 degrees. Roast chicken, skin-side down, in an oiled roasting pan, 20 to 25 minutes; flip and roast 10 more minutes.
- Stir together mustard and honey and season with salt and pepper. Brush glaze onto chicken and broil 5 minutes.
ROASTED CHICKEN THIGHS WITH WINTER SQUASH RECIPE
Provided by oldbklady
Number Of Ingredients 10
Steps:
- Bring a small pot of salted water to a boil. Trim ends of lemon half lengthwise, remove, seeds and thinly sliced crosswise into wedges. Drop in lemon slices and cook for two minutes. Drain well. In a large bowl, toss chicken with lemon slices, 1 tablespoon oil, sage, coriander, salt and pepper. Let stand 30 minutes. Heat the oven to 425 degrees. In a small saucepan over medium heat, combine syrup, butter, ½ teaspoon salt and chili powder. Simmer for 3 minutes. Toss mixture with squash. Spread squash in a 9-by-13-inch pan. Place chicken and lemon on top of squash. Roast for 15 minutes. In a small bowl, toss scallions and 1 teaspoon oil. Scatter over chicken and squash; keep roasting until chicken is no longer pink, about 20 minutes more.
WINTER CHICKEN N' SQUASH
An excellent winter dish with seasonal squash. The savory sage and the sweetness of the squash, mixed with a bite of pepper, is perfect on a chilly night. Using fresh ingredients that are in season is the best way to cook and eat. The skin of the chicken is important for cooking the rice. The sage is only natural to go with the squash.
Provided by Ryan
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lay squash slices in a 11x13-inch baking dish. Spread rice in an even layer over the squash slices. Arrange chicken pieces onto the layer of rice.
- Mix chicken broth, broccoli soup, peas, sage, and black pepper together in a bowl; pour into baking dish around the chicken piece. Sprinkle cayenne pepper over the chicken pieces. Season chicken and rice mixture with salt. Cover baking dish with aluminum foil.
- Cook in the preheated oven for 1 hour and 45 minutes. Remove the aluminum foil and continue cooking until the chicken is no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Cool dish 5 minutes before serving.
Nutrition Facts : Calories 427 calories, Carbohydrate 43.8 g, Cholesterol 107.7 mg, Fat 11.8 g, Fiber 2.6 g, Protein 35.3 g, SaturatedFat 3.3 g, Sodium 150 mg, Sugar 1.8 g
BAKED CHICKEN AND ACORN SQUASH
This eye-pleasing main dish is ideal for harvesttime with its colorful acorn squash and sweet peaches. The fragrance of rosemary-seasoned chicken baking is heavenly. My family says it's every bit as delicious as it smells.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut squash in half lengthwise; discard seeds. Cut each half widthwise into 1/2-in. slices; discard ends. Place slices in an ungreased 13-in. x 9-in. baking dish. Sprinkle with garlic and drizzle with 1 tablespoon oil. , In a large skillet, brown chicken in remaining oil. Arrange chicken over squash. Combine the brown sugar, rosemary and salt; sprinkle over chicken. Bake, uncovered, at 350° for 45 minutes, basting with pan juices twice. , Pour peaches over chicken and squash. Bake, uncovered, 15 minutes longer or until a thermometer reads 180°.
Nutrition Facts :
OVEN-ROASTED CHICKEN THIGHS
Try my oven-grilled chicken thighs and you will fall in love! Sprinkle with fresh finely chopped parsley and serve with a warm potato salad, or fries, or both.
Provided by Aroma and Essence
Time 1h35m
Yield 8
Number Of Ingredients 6
Steps:
- Whisk soy sauce, chili sauce, paprika, parsley, and pepper together in a large glass or ceramic bowl. Add chicken thighs and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for up to 1 hour.
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper and place a wire rack on the tray.
- Remove chicken thighs from the marinade and shake off excess; transfer to the prepared rack. Discard the remaining marinade.
- Bake in the preheated oven for 15 minutes. Turn and continue to bake until no longer pink in the centers and juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 199.5 calories, Carbohydrate 1.6 g, Cholesterol 86.5 mg, Fat 9.9 g, Fiber 0.5 g, Protein 24.2 g, SaturatedFat 2.8 g, Sodium 849 mg, Sugar 0.2 g
Tips:
- Choose the right squash. Butternut squash, acorn squash, and kabocha squash are all good choices for roasting.
- Cut the squash into evenly sized pieces. This will help them cook evenly.
- Toss the squash with olive oil, salt, and pepper. This will help them brown and caramelize in the oven.
- Roast the squash at a high temperature. This will help them get crispy on the outside and tender on the inside.
- Add the chicken thighs to the roasting pan halfway through cooking the squash. This will ensure that the chicken is cooked through and juicy.
- Serve the chicken and squash with your favorite sides. Roasted vegetables, mashed potatoes, or rice are all good options.
Conclusion:
This roasted chicken thighs with winter squash recipe is a delicious and easy way to enjoy a healthy and flavorful meal. The chicken is juicy and tender, and the squash is roasted to perfection. This dish is perfect for a weeknight dinner or a special occasion.
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