Best 4 Roasted Chicken Thighs With Winter Squash Recipes
**Roasted Chicken Thighs with Winter Squash: A Well-Balanced and Flavorful Dish for Every Occasion**
Savor the delectable harmony of roasted chicken thighs and tender winter squash in this hearty and comforting dish. The chicken thighs, infused with a blend of aromatic herbs and spices, are perfectly complemented by the naturally sweet and earthy flavors of roasted butternut squash and Brussels sprouts. This wholesome meal offers a symphony of textures, from the crispy chicken skin to the creamy squash and the slightly charred Brussels sprouts. Whether you're looking for a cozy dinner with loved ones or a healthy and satisfying lunch, this roasted chicken and winter squash recipe is sure to delight your taste buds. In addition to the main recipe, this article also provides variations for a flavorful marinade, a creamy butternut squash sauce, and a refreshing winter citrus salad, allowing you to customize your meal to your liking. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you feeling warm, satisfied, and utterly delighted.
ROASTED CHICKEN THIGHS WITH ROOT VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450˚. Generously season the chicken thighs on both sides with salt and pepper. Place skin-side down in a large ovenproof nonstick skillet and set over medium-high heat. Cook until the skin is very golden, about 10 minutes. Remove the chicken to a plate.
- Meanwhile, peel the rutabaga and turnip, cut in half and thinly slice. Arrange about half of the vegetables in the drippings in the skillet, going around in concentric circles and overlapping slightly to make an even layer. Sprinkle with half each of the parmesan and rosemary and a big pinch of salt and pepper. Repeat with the remaining vegetables, parmesan and rosemary; season with salt and pepper. Pour the chicken broth over the vegetables and cook until the broth is bubbling, 2 to 3 minutes. Place the chicken skin-side up on top of the vegetables.
- Transfer the skillet to the oven and roast until the vegetables are tender and the chicken is cooked through, 20 to 25 minutes. Meanwhile, stir the mustard and horseradish in a small bowl. Serve the chicken and vegetables with the mustard sauce on the side. Sprinkle with the parsley.
Nutrition Facts : Calories 670, Fat 46 grams, SaturatedFat 13 grams, Cholesterol 264 milligrams, Sodium 895 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 47 grams, Sugar 7 grams
SUPER EASY ROASTED CHICKEN THIGHS
Roasted chicken thighs that hubby says "almost taste like fried!"
Provided by AMJcooks
Time 35m
Yield 10
Number Of Ingredients 3
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Place a rack on a baking sheet.
- Place chicken, skin-side down, on the rack. Liberally sprinkle with adobo seasoning. Turn chicken over, brush olive oil on skin, and liberally sprinkle with adobo.
- Roast in the preheated oven until the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 388 calories, Carbohydrate 0.1 g, Cholesterol 141.4 mg, Fat 24.9 g, Fiber 0.1 g, Protein 38.1 g, SaturatedFat 6.8 g, Sodium 127.8 mg
ROASTED CHICKEN THIGHS WITH WINTER SQUASH RECIPE
Provided by oldbklady
Number Of Ingredients 10
Steps:
- Bring a small pot of salted water to a boil. Trim ends of lemon half lengthwise, remove, seeds and thinly sliced crosswise into wedges. Drop in lemon slices and cook for two minutes. Drain well. In a large bowl, toss chicken with lemon slices, 1 tablespoon oil, sage, coriander, salt and pepper. Let stand 30 minutes. Heat the oven to 425 degrees. In a small saucepan over medium heat, combine syrup, butter, ½ teaspoon salt and chili powder. Simmer for 3 minutes. Toss mixture with squash. Spread squash in a 9-by-13-inch pan. Place chicken and lemon on top of squash. Roast for 15 minutes. In a small bowl, toss scallions and 1 teaspoon oil. Scatter over chicken and squash; keep roasting until chicken is no longer pink, about 20 minutes more.
BAKED CHICKEN AND ACORN SQUASH
This eye-pleasing main dish is ideal for harvesttime with its colorful acorn squash and sweet peaches. The fragrance of rosemary-seasoned chicken baking is heavenly. My family says it's every bit as delicious as it smells.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut squash in half lengthwise; discard seeds. Cut each half widthwise into 1/2-in. slices; discard ends. Place slices in an ungreased 13-in. x 9-in. baking dish. Sprinkle with garlic and drizzle with 1 tablespoon oil. , In a large skillet, brown chicken in remaining oil. Arrange chicken over squash. Combine the brown sugar, rosemary and salt; sprinkle over chicken. Bake, uncovered, at 350° for 45 minutes, basting with pan juices twice. , Pour peaches over chicken and squash. Bake, uncovered, 15 minutes longer or until a thermometer reads 180°.
Nutrition Facts :
Tips:
- Choose high-quality chicken thighs: Look for thighs that are plump and have a good amount of marbling. This will ensure that the chicken is juicy and flavorful.
- Use a variety of winter squash: You can use any type of winter squash for this recipe, such as butternut squash, acorn squash, or kabocha squash. Different types of squash will have different flavors and textures, so experiment to find your favorite.
- Roast the vegetables until they are tender: The vegetables should be tender enough to easily pierce with a fork. Roasting them until they are slightly caramelized will also add a delicious flavor.
- Make sure the chicken is cooked through: The chicken should be cooked to an internal temperature of 165 degrees Fahrenheit. You can check the temperature by inserting a meat thermometer into the thickest part of the thigh.
- Serve the chicken and vegetables immediately: This dish is best served hot out of the oven. You can garnish it with fresh herbs, such as thyme or rosemary, for extra flavor.
Conclusion:
This roasted chicken thighs with winter squash is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is juicy and flavorful, and the vegetables are tender and slightly caramelized. This dish is sure to be a hit with your family and friends.
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