Roasted Chicken with Butternut Squash

Instructions

1. 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. 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. 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. 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. 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. 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. 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.