Roasted Winter Squash and Chicken Thighs Recipe

Name: Roasted Winter Squash and Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 1/2 cups butternut squash peeled and cubed, or buttercup or hubbard squash, 1-inch cubes; 1 cup prunes pitted; 5 cloves garlic or to taste, minced; 1 large shallots or 2 medium ones, thinly sliced and separated into rings; 1 teaspoon cinnamon ground; 1 teaspoon oregano dried; 1 teaspoon thyme dried; 3/4 teaspoon salt divided; 1 x black pepper freshly ground; 8 each chicken thighs, boneless, skinless skinless, bone-in, about 3 1/2 pounds, trimmed; 1 1/4 cup stock vegetable or low salt chicken broth; 1 1/2 teaspoons orange zest freshly grated; 4 1/2 tablespoons orange juice prefer fresh

Servings: persons

9 1/2 cups butternut squash peeled and cubed, or buttercup or hubbard squash, 1-inch cubes
1 cup prunes pitted
5 cloves garlic or to taste, minced
1 large shallots or 2 medium ones, thinly sliced and separated into rings
1 teaspoon cinnamon ground
1 teaspoon oregano dried
1 teaspoon thyme dried
3/4 teaspoon salt divided
1 x black pepper freshly ground
8 each chicken thighs, boneless, skinless skinless, bone-in, about 3 1/2 pounds, trimmed
1 1/4 cup stock vegetable or low salt chicken broth
1 1/2 teaspoons orange zest freshly grated
4 1/2 tablespoons orange juice prefer fresh

1
Preheat oven to 350F.
2
Add squash, prunes, garlic, shallots, cinnamon, oregano, thyme, 1/2 teaspoon salt and pepper in a large bowl and toss until evenly coat.
3
Transfer to a 9-by-13-inch baking dish.
4
Sprinkle remaining 1/4 teaspoon salt over the chicken and arrange on top of the vegetables.
5
Combine together broth, orange zest and juice in a small bowl and pour over the chicken.
6
Cover the baking dish with foil.
7
Bake for 40 minutes.
8
Uncover and go on baking until the chicken is cooked through and basting often and the vegetables are tender, about 65 minutes more.
9
Cool for a few minutes and serve warm.

4373

kcal

Calories

458

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 9 1/2 cups butternut squash peeled and cubed, or buttercup or hubbard squash, 1-inch cubes, 1 cup prunes pitted, 5 cloves garlic or to taste, minced, 1 large shallots or 2 medium ones, thinly sliced and separated into rings, and more.

Yes, Roasted Winter Squash and Chicken Thighs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Winter Squash and Chicken Thighs

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