Perfectly Roasted Chicken with Warm Winter Squash Recipe
Introduction
This roasted chicken with winter squash is a comforting and hearty dish perfect for chilly evenings. With simple ingredients and straightforward preparation, it brings together tender chicken and sweet, caramelized squash for a balanced meal.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 medium winter squash (such as butternut or acorn), peeled and cut into chunks
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Step 1: Preheat your oven to 425°F (220°C). In a large bowl, combine the olive oil, minced garlic, rosemary, salt, and pepper.
- Step 2: Add the chicken thighs and winter squash pieces to the bowl. Toss everything together until the chicken and squash are evenly coated with the oil and seasonings.
- 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 about 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the squash is tender and caramelized.
- Step 5: Remove from the oven and let rest for a few minutes before serving. Enjoy warm.
Tips & Variations
- For extra flavor, marinate the chicken and squash in the olive oil and seasonings mixture for 30 minutes before roasting.
- Try adding other root vegetables like carrots or parsnips for variety.
- Use fresh herbs like thyme or sage as alternatives to rosemary.
- To make the skin extra crispy, pat the chicken dry before tossing with oil and seasonings.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to keep the chicken skin crispy and the squash tender.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Yes, boneless, skinless chicken breasts can be used, but they will cook faster and may dry out if overcooked. Adjust cooking time accordingly and monitor closely.
What type of winter squash works best?
Butternut, acorn, or kabocha squash are all excellent choices. Pick a firm squash with no soft spots for the best texture and flavor.
PrintPerfectly Roasted Chicken with Warm Winter Squash Recipe
A simple and flavorful roasted chicken with winter squash dish, featuring tender chicken pieces and sweet, caramelized winter squash tossed in olive oil, garlic, and rosemary for a comforting and hearty meal perfect for colder months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Chicken
- 4 bone-in, skin-on chicken thighs (about 1.5 pounds)
Vegetables
- 1 medium winter squash (such as butternut or acorn), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
Seasonings and Oil
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to ensure a hot roasting environment that will crisp the chicken skin and caramelize the squash.
- Prepare the ingredients: In a large bowl, combine the chicken thighs and cubed winter squash. Add the olive oil, minced garlic, rosemary, salt, and pepper. Toss everything together thoroughly to evenly coat the chicken and squash with the seasonings and oil.
- Arrange for roasting: Spread the chicken and squash mixture in a single layer on a large baking sheet or roasting pan, skin side up for the chicken to get crispy.
- Roast: Place the pan in the preheated oven and roast for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the squash is tender and caramelized. You can toss the squash once halfway through to promote even cooking.
- Rest and serve: Remove the pan from the oven and let the chicken rest for 5 minutes before serving to retain the juices. Serve the roasted chicken thighs alongside the golden winter squash for a warming, savory meal.
Notes
- You can substitute chicken thighs with bone-in chicken breasts, adjusting cooking time as needed.
- Use fresh rosemary for the best flavor, but dried rosemary will also work well.
- Other winter squash varieties like kabocha or delicata can be used as alternatives.
- Be sure not to overcrowd the pan to allow proper browning and roasting.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
Keywords: roasted chicken, winter squash, garlic, rosemary, oven roasted chicken, fall recipe
