Roasted Chicken Thighs With Summer Squash Recipes

SHEET-PAN CHICKEN WITH SQUASH, FENNEL AND SESAME

Steps:

• Heat oven to 425 degrees. Trim and discard the ends of the squash, and halve the squash lengthwise. Scrape out and discard the seeds and pulp, then slice 3/4-inch thick. Place slices in a large mixing bowl.
• Pat the chicken thighs dry with clean paper towels and add them to the squash.
• In a small bowl, mix the olive oil, lime juice, coriander, sesame, fennel and chipotle. Drizzle the mixture over the chicken and squash. Season with salt and toss to coat evenly.
• Spread the squash in a single layer on a large rimmed sheet pan. Place the chicken thighs skin-side up on top of the squash and roast until the internal temperature of the chicken reaches 165 degrees and the skin of the chicken and the squash turns golden brown, at least 30 minutes. Let rest for 5 minutes.
• Transfer the chicken and squash to a serving dish. Sprinkle the cilantro on top and serve immediately with lime wedges on the side.

MAPLE-ROASTED CHICKEN & ACORN SQUASH

Steps:

• Preheat oven to 450°. Cut squash lengthwise in half; remove and discard seeds. Cut each half crosswise into 1/2-in. slices; discard ends. Place squash, carrots and onion in a greased 13x9-in. baking pan; top with chicken, skin side down. Roast 10 minutes., Turn chicken over; drizzle with maple syrup and sprinkle with salt and pepper. Roast 25-30 minutes longer or until a thermometer inserted in chicken reads 170°-175° and vegetables are tender.

SHEET-PAN CUMIN CHICKEN THIGHS WITH SQUASH, FENNEL, AND GRAPES

Steps:

• Position rack in upper third of oven and preheat to 425°F. Mix brown sugar, cumin, salt, pepper, and cayenne in a small bowl. Toss squash, fennel, and grapes with oil and half of spice mixture on rimmed baking sheet and arrange in a single layer.
• Rub chicken thighs with remaining spice mixture and arrange, skin side up, on top of fruit and vegetables. Roast until skin is browned and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, about 35 minutes; if chicken skin or vegetables start to burn, move pan to a lower rack to finish cooking.
• Divide chicken, fruit, and vegetables among 4 plates and top with mint.

GRILLED CHICKEN THIGHS WITH CHARRED CORN AND SUMMER SQUASH

Steps:

• Heat grill to high. In a shallow baking dish, whisk together lemon zest and juice, garlic, shallot, and olive oil. Season with salt and pepper. Stir in chopped herbs.
• Season both sides of chicken with salt and pepper; drizzle lightly with olive oil. Brush grates with vegetable oil. Grill chicken, turning once, until charred in places and a thermometer inserted into thickest parts registers 160°F, 8 to 10 minutes. Transfer to dish and turn to coat with lemon mixture; tent with foil. Cover grill; return to medium-high heat.
• Drizzle vegetables lightly with olive oil; toss to coat. Season with salt and pepper. Grill, turning occasionally, until vegetables are charred in places and squash is crisp-tender, 6 to 8 minutes. Transfer to a plate. Let corn cool slightly, then strip kernels from cobs and transfer to a serving platter with squash, cheese, and herb leaves. Top with chicken; spoon more lemon mixture over top, if desired.

EASY ROASTED CHICKEN THIGHS

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.