Roasted Chicken with Butternut Squash
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just over an hour and practically cooks itself. Juicy chicken thighs are roasted alongside sweet butternut squash, which is packed with vitamin A for healthy eyes and skin. The maple syrup and apple cider vinegar create a beautiful glaze while fresh sage and thyme fill your kitchen with the most wonderful aroma. Everything goes on one pan, making cleanup a breeze, and you end up with a restaurant quality meal that feels like comfort food but tastes anything but ordinary.
Ella x
Ingredients
- 8bone-in, skin-on chicken thighs(patted dry)
- 1½ poundsbutternut squash(peeled, seeded, and cut into 1-inch cubes)
- 4 tablespoonsolive oil
- 1½ teaspoonskosher salt
- 1 teaspoonfreshly ground black pepper
- 8fresh sage leaves(whole)
- 4fresh thyme sprigs
- 4garlic cloves(smashed)
- 2 tablespoonspure maple syrup
- 1 tablespoonapple cider vinegar
- 118 mlchicken broth
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the chicken thighs completely dry with paper towels and season generously all over with kosher salt and black pepper.
Tip: Dry skin is essential for achieving crispy, golden skin.
- 2
Toss the butternut squash cubes in a large bowl with 2 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of pepper. Set aside on one side of a large roasting pan.
Tip: Keeping the squash separate initially prevents it from steaming under the chicken.
- 3
Heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Working in batches if needed, sear the chicken thighs skin-side down for 4-5 minutes until the skin is golden and crispy.
Tip: Don't move the chicken while searing—let it sit undisturbed for the best crust.
- 4
Transfer the seared chicken thighs skin-side up to the roasting pan alongside the squash. Distribute the smashed garlic cloves, sage leaves, and thyme sprigs around the pan.
Tip: Arrange everything in a single layer for even cooking.
- 5
In a small bowl, whisk together the maple syrup, apple cider vinegar, and chicken broth. Drizzle this mixture over the chicken and squash.
Tip: The maple-vinegar glaze will caramelize beautifully as it roasts.
- 6
Roast in the preheated oven for 35-40 minutes, stirring the squash halfway through, until the chicken skin is deeply golden and crispy, the meat reaches an internal temperature of 165°F, and the squash is fork-tender with caramelized edges.
Tip: If the squash browns too quickly, cover it loosely with foil while the chicken finishes cooking.
- 7
Remove from the oven and let rest for 5 minutes. Taste and adjust seasoning with additional salt and pepper as needed. Transfer to a serving platter and spoon any pan juices over top.
Tip: Resting allows the juices to redistribute throughout the meat for maximum tenderness.
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