Roasted Chicken Thighs with Delicata Squash

Roasted Chicken Thighs with Delicata Squash
Roasted Chicken Thighs with Delicata Squash

This Melissa Clark recipe from NY Times Cooking is tasty and easy enough; just don’t let the ingredient list discourage you! It serves 4.

½ lemon, ends trimmed, halved lengthwise, seeds removed and thinly sliced crosswise into wedges
4 bone-in, skin-on chicken thighs (about 1½ lbs)
1 Tablespoon plus 1 teaspoon Extra-Virgin Olive Oil
1 Tablespoon chopped sage
1½ teaspoon coriander seeds
1½ teaspoon kosher salt
1 teaspoon black pepper
¼ cup maple syrup
3 Tablespoons unsalted butter, cut into cubes
Large pinch chile powder
1 delicata or acorn squash (1¼ lbs), seeded and sliced into ¼-inch thick rings
¼ cup thinly sliced scallions, white and light green parts


  1. Bring a small pot of salted water to boil; drop in lemon slices and cook for 2 minutes. Drain well.
  2. In a large bowl, toss chicken with lemon slices, 1 Tablespoon oil, sage, coriander, 1 teaspoon salt and pepper. Let stand 30 minutes.
  3. Heat oven to 425°F.
  4. In a small saucepan over medium heat, combine syrup, butter, remaining ½ teaspoon salt and chile powder. Simmer for 3 minutes. Toss mixture with squash.
  5. Spread squash in a 9×13 inch pan or on a large rimmed baking sheet. Nestle chicken and lemon on top of squash. Roast for 15 minutes.
  6. In a small bowl, toss scallions and remaining 1 teaspoon oil. Scatter over chicken and squash; keep roasting until chicken is no longer pink, about 20 minutes more. Serve immediately.

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