Go Back

Roasted Chicken Thighs With Winter Squash

The interplay of flavors—sweet maple, tangy lemon, and a hint of chile spice—creates a harmony that’s both unique and satisfying. This dish transforms simple weeknight ingredients into a memorable dining experience with minimal effort.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 People
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Yield: 4 servings
  • 4 bone-in skin-on chicken thighs (approximately 1 ½ pounds)
  • 1 delicata or acorn squash about 1 ¼ pounds, seeded and sliced into ¼-inch rings
  • ½ lemon trimmed at the ends, halved lengthwise, seeds removed, and thinly sliced crosswise
  • ¼ cup maple syrup
  • 3 tablespoons unsalted butter cubed
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 1 ½ teaspoons coriander seed
  • 1 ½ teaspoons kosher salt divided
  • 1 teaspoon black pepper
  • Large pinch of chile powder
  • ¼ cup thinly sliced scallions including white and light-green parts

Method
 

  1. Bring a small pot of salted water to a boil. Add the lemon slices and blanch for two minutes. Drain thoroughly and set aside.
  2. In a large mixing bowl, combine the chicken thighs with the blanched lemon slices, 1 tablespoon of olive oil, chopped sage, coriander seeds, 1 teaspoon of kosher salt, and black pepper. Allow the mixture to marinate at room temperature for 30 minutes.
  3. Preheat the oven to 425°F (220°C).
  4. In a small saucepan, combine the maple syrup, cubed butter, the remaining ½ teaspoon of kosher salt, and a pinch of chile powder. Heat over medium, stirring occasionally, until the butter is melted and the mixture is smooth, approximately three minutes. Toss the squash slices with this glaze until evenly coated.
  5. Arrange the glazed squash in a single layer in a 9x13-inch baking dish or on a large rimmed baking sheet. Nestle the marinated chicken thighs and lemon slices on top of the squash. Roast in the preheated oven for 15 minutes.
  6. Meanwhile, toss the scallions with the remaining teaspoon of olive oil in a small bowl. After 15 minutes of roasting, scatter the oiled scallions over the chicken and squash. Continue roasting until the chicken is fully cooked and no longer pink, approximately 20 more minutes.

Notes

Remove from the oven and serve immediately, ensuring each portion includes a mix of tender chicken, caramelized squash, and vibrant scallions.