Roasted Chicken Thighs with Winter Squash


Roasted Chicken Thighs with Winter Squash

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March 29, 2017

Roasted Chicken Thighs with Winter Squash


½ 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

¼ 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

¼ cup thinly sliced scallions, white and light-green parts


1Bring a small pot of salted water to a boil; drop in lemon slices and cook for two minutes. Drain well.

2 In a large bowl, toss chicken with lemon slices, 1 tablespoon oil, sage, coriander, 1 teaspoon salt and pepper. Let stand 30 minutes.

3 Heat oven to 425 degrees.

4 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.

5 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.