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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Roasted Winter Squash and Chicken Thighs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions