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Roasted Chicken with Winter Squash Recipe

4.9 from 64 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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