Roasted Chicken Thighs with Winter Squash

Roasted Chicken Thighs with  Winter Squash

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  • Prep Time


  • Total Time


  • Servings



  • 1


  • 4

    bone-in, skin-on chicken thighs oil

  • 1

    tsp sage

  • tsp coriander seed

  • Salt and pepper

  • ¼

    c. maple syrup

  • 3

    tbs butter

  • ½

    tsp chili powder

  • 1

    acorn squash seeded and sliced into ¼” rings

  • ¼

    c. sliced gr onions


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.


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