Roasted Chicken with Winter Squash Recipe
Introduction
Roasted Chicken with Winter Squash is a cozy, flavorful dish perfect for chilly evenings. Combining tender chicken with sweet, caramelized squash and aromatic herbs, it’s a simple meal that feels special.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 medium winter squash, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Step 1: Preheat your oven to 400°F (200°C). In a large bowl, combine the olive oil, minced garlic, chopped rosemary, salt, and pepper.
- Step 2: Add the chicken thighs and winter squash cubes to the bowl. Toss everything together until the chicken and squash are evenly coated with the seasoning mixture.
- Step 3: Arrange the chicken and squash in a single layer on a baking sheet or roasting pan, skin side up for the chicken.
- Step 4: Roast in the preheated oven for 35–45 minutes, or until the chicken is cooked through and the squash is tender and slightly caramelized. The chicken should reach an internal temperature of 165°F (74°C).
- Step 5: Remove from the oven and let rest for 5 minutes before serving. Enjoy warm.
Tips & Variations
- For extra flavor, marinate the chicken with the seasoning mix for an hour before roasting.
- Swap winter squash for sweet potatoes or carrots for a different vegetable twist.
- Add a squeeze of fresh lemon juice after roasting to brighten the dish.
Storage
Store leftover roasted chicken and squash in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 350°F (175°C) until heated through, or microwave in short intervals to keep the chicken juicy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use boneless chicken instead of bone-in?
Yes, boneless chicken breasts or thighs can be used, but adjust the cooking time accordingly since they cook faster than bone-in pieces.
How do I know when the chicken is fully cooked?
Use a meat thermometer to check; the internal temperature should reach 165°F (74°C). The juices should run clear when pierced with a fork.
PrintRoasted Chicken with Winter Squash Recipe
A hearty and flavorful roasted chicken dish paired with tender winter squash, seasoned with garlic, rosemary, salt, and pepper. Perfect for a cozy meal during the colder months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Ingredients
Chicken
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- Salt, to taste
- Black pepper, to taste
Winter Squash
- 1 medium winter squash (such as butternut or acorn), peeled and cut into 1-inch cubes
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Chicken and Squash: Preheat the oven to 425°F (220°C). In a large bowl, toss the chicken thighs and squash cubes with a total of 3 tablespoons olive oil, minced garlic, chopped rosemary, salt, and black pepper until everything is evenly coated.
- Arrange for Roasting: Spread the chicken and squash out in a single layer on a large baking sheet or roasting pan, ensuring the chicken skin is facing up for crispiness.
- Roast: Place the pan in the preheated oven and roast for 35-40 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the squash is tender and caramelized, stirring the squash halfway through if needed.
- Rest and Serve: Remove from oven and let the chicken rest for 5 minutes before serving alongside the roasted winter squash.
Notes
- Use bone-in, skin-on chicken thighs for maximum flavor and juiciness.
- Feel free to substitute rosemary with thyme or sage based on personal preference.
- For easier peeling of winter squash, microwave it for 2 minutes before peeling.
- Adjust roasting time based on the size of the chicken pieces and the squash cubes.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
Keywords: roasted chicken, winter squash, chicken thighs, garlic, rosemary, autumn recipe, one-pan meal, healthy dinner
