Roasted Chicken Thighs With Winter Squash Recipes

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SHEET PAN MAPLE-DIJON CHICKEN WITH ROASTED BUTTERNUT SQUASH AND BRUSSELS SPROUTS



Sheet Pan Maple-Dijon Chicken with Roasted Butternut Squash and Brussels Sprouts image

Sheet Pan Maple-Dijon Chicken with Roasted Butternut Squash and Brussels Sprouts - deliciously baked chicken thighs with vegetables will make a perfect Autumn/Winter dinner!

Provided by Julia

Categories     Main Course

Time 50m

Number Of Ingredients 8

4 chicken thighs (bone-in, skin-on)
salt and pepper
1/3 cup maple syrup
1/3 cup Dijon mustard
1 1/2 lb butternut squash (uncooked, peeled, and cubed into 1-inch or 2-inch cubes)
3 cups Brussels sprouts (halved)
3 tablespoons olive oil
1/4 teaspoon salt

Steps:

  • Preheat oven to 425 F. Prepare a large rimmed baking sheet (line it with aluminum foil, if you like).
  • Season chicken thighs (skin-on, bone-in) with salt and pepper on both sides.
  • In a medium bowl, whisk maple syrup and Dijon mustard.
  • Dip each chicken thigh on both sides into maple-dijon mixture and place on a prepared baking sheet, skin side up, leaving space between all chicken thighs.
  • Add cubed butternut squash into the same bowl with the remaining maple-dijon mixture, mix to coat, and add butternut squash on the baking sheet around the chicken, in one layer. If you run out of maple-Dijon mixture, whisk a little bit more.
  • In a separate, medium bowl, combine Brussels sprouts, olive oil, and 1/4 teaspoon salt, mix to combine. Then add Brussels sprouts on the baking sheet around the chicken, in one layer.
  • Roast for 30 or 40 minutes at 425 F, uncovered, until the chicken is cooked through.

Nutrition Facts : Calories 532 kcal, Carbohydrate 45 g, Protein 23 g, Fat 30 g, SaturatedFat 7 g, Cholesterol 111 mg, Sodium 494 mg, Fiber 7 g, Sugar 21 g, TransFat 1 g, UnsaturatedFat 21 g, ServingSize 1 serving

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



Sheet-Pan Cumin Chicken Thighs with Squash, Fennel, and Grapes image

Cumin-rubbed chicken juices season sweet roasted grapes, fennel, and squash in this simple yet flavorful one-pan dinner.

Provided by Anna Stockwell

Categories     Chicken     Low Fat     Kid-Friendly     Low Cal     Mint     Fennel     Squash     Healthy     Low Cholesterol     Sheet-Pan Dinner     Small Plates

Yield 4 servings

Number Of Ingredients 13

1 tablespoon brown sugar
1 tablespoon ground cumin
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 acorn or delicata squash (about 1 1/2 pounds), halved lengthwise, seeded, cut into 1/4" half moons
1 fennel bulb (about 1/2 pound), cut in half lengthwise, sliced into 1/4" wedges with core intact
1/2 pound seedless red grapes (about 1 cup)
1 tablespoon olive oil
8 skin-on, bone-in chicken thighs (about 2 pounds)
1/4 cup torn fresh mint leaves
Special equipment:
An 18x13" rimmed baking sheet

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.

ROASTED CHICKEN THIGHS WITH WINTER SQUASH



Roasted Chicken Thighs With Winter Squash image

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

1/2 lemon, ends trimmed, halved lengthwise, seeds removed, and thinly sliced crosswise into wedges
4 bone-in, skin-on chicken thighs (about 1 and 1/2 pounds)
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon chopped sage
1 and 1/2 teaspoons coriander seed
1 and 1/2 teaspoons kosher salt
1 teaspoon black pepper
1/4 cup maple syrup
3 tablespoons unsalted butter, cut into cubes
Large pinch chile powder
1 delicata or acorn squash (1 and 1/4 pounds), seeded and sliced into 1/4-inch-thick rings
1/4 cup thinly sliced scallions, white and light-green parts

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

MAPLE-ROASTED CHICKEN & ACORN SQUASH



Maple-Roasted Chicken & Acorn Squash image

When I became a new mother, my mom helped me find comforting and simple recipes to have on hand. This terrific roast chicken is a happy discovery. -Sara Eilers, Surprise, Arizona

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 7

1 medium acorn squash
4 medium carrots, chopped (about 2 cups)
1 medium onion, cut into 1-inch pieces
6 bone-in chicken thighs (about 2-1/4 pounds)
1/2 cup maple syrup
1 teaspoon salt
1/2 teaspoon coarsely ground pepper

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.

Nutrition Facts : Calories 363 calories, Fat 14g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 497mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

ROASTED CHICKEN THIGHS WITH WINTER SQUASH RECIPE



Roasted Chicken Thighs with Winter Squash Recipe image

Provided by oldbklady

Number Of Ingredients 10

1 lemon
4 bone-in, skin-on chicken thighs oil
1 tsp sage
1 1/2 tsp coriander seed
Salt and pepper
1/4 c. maple syrup
3 tbs butter
1/2 tsp chili powder
1 acorn squash seeded and sliced into 1/4" rings
1/4 c. sliced gr onions

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.

CAST-IRON ROAST CHICKEN WITH WINTER SQUASH, RED ONIONS, AND PANCETTA



Cast-Iron Roast Chicken with Winter Squash, Red Onions, and Pancetta image

Why wouldn't you throw some veggies around your bird while it roasts? You've got a hot pan that's about to be full of sizzling schmaltz just begging to bathe a mosaic of squash and onions with tons of chicken-y flavor.

Provided by Chris Morocco

Categories     Bon Appétit     Chicken     Cast Iron     Winter     Squash     Onion     Pork     Dinner     Roast

Yield 4 servings

Number Of Ingredients 8

1 (3 1/2-4-pound) whole chicken
Kosher salt
2 tablespoons unsalted butter, melted
2 red onions, cut into wedges through root end
2 pound winter squash (such as delicata or acorn), cut into 1 1/2-inch-thick wedges or rounds
1 1/2 ounces pancetta, chopped into 1/4-inch pieces
3 tablespoons olive oil, divided
Freshly ground black pepper

Steps:

  • Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 tsp. Diamond Crystal or 1/2 tsp. Morton kosher salt per lb.) Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.
  • Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425°F.
  • Meanwhile, toss onions, squash, pancetta, and 2 Tbsp. oil in a large bowl to coat; season with salt and pepper.
  • Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of remaining oil; sprinkle with dry rub, if using. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in the center of skillet and arrange squash mixture around. Roast until vegetables are golden brown and tender and an instant-read thermometer inserted into the thickest part of breasts registers 155°F, 50-60 minutes (temperature will climb to 165°F as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.
  • Transfer chicken to a cutting board and carve. Serve with vegetables.

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