Chicken Thighs And Squash Recipes

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ROAST SQUASH AND CHICKEN THIGHS



Roast Squash and Chicken Thighs image

This 5-ingredient chicken dinner is on the table in no time!

Provided by The Rachael Ray Staff

Number Of Ingredients 12

Garlic
EVOO - Extra Virgin Olive Oil
Salt and pepper
Nutmeg
freshly grated or ground (optional)
For the 5 ingredients: 2 Acorn or Delicata squash
8 bone-in
skin-on chicken thighs
1/2 cup grainy Dijon mustard
1/2 cup maple syrup
3 to 4 sprigs rosemary
leaves stripped and chopped

Steps:

  • Preheat oven to 400°F
  • Halve squash and remove seeds
  • Slice into thin (1/2-inch thick) half moons
  • Pile squash on a rimmed, nonstick baking sheet and drizzle with about 2 tablespoons EVOO
  • Season it with salt, pepper and nutmeg
  • Toss squash to coat and arrange in even layer
  • In a large mixing bowl, combine mustard and syrup
  • Add 4 cloves chopped or grated garlic, a fat drizzle of EVOO, about 2 tablespoons, and rosemary
  • Season chicken with salt and pepper, add to bowl and toss to coat evenly
  • Arrange chicken over the squash in even layer, roast to an internal temperature of 165°F and deeply golden and glazed, about 35-40 minutes
  • Serve chicken with squash alongside
  • MORE: Move Over Marshmallows: Acorn Squash Filled with Amaretti-Crusted Sweet Potatoes Butternut Squash and Escarole Lasagna Roasted Sausages with Butternut Squash and Pears

ROASTED CHICKEN THIGHS WITH SUMMER SQUASH



Roasted Chicken Thighs with Summer Squash image

Chicken is a crowd-pleaser, but the croutons (which absorb all the juices) are the real star of these roasted chicken thighs with summer squash.

Provided by Giada De Laurentiis

Categories     Main Course

Time 45m

Yield 4

Number Of Ingredients 14

4 slices French bread (cut into ½-inch cubes (about 1 cup))
1½ teaspoons extra-virgin olive oil (divided)
1 tablespoon freshly grated Parmesan cheese
1 teaspoon freshly grated lemon zest
¼ teaspoon red chili flakes
¼ teaspoon dried oregano
¼ teaspoon freshly ground black pepper
½ teaspoon kosher salt (plus ¼ teaspoon)
1½ pounds skin-on (bone-in chicken thighs, about 6 thighs)
2 small zucchini (sliced into ½-inch rounds)
2 small yellow squash (sliced into ½-inch rounds)
2 lemons (quartered)
3 scallions (finely chopped)
1 tablespoon freshly chopped parsley

Steps:

  • Place an oven rack in the center of the oven and preheat the oven to 450°F. Toss the bread cubes with 1 teaspoon of olive oil and the Parmesan and scatter them around the sheet tray.
  • Combine the zest, chili flakes, oregano, pepper, and ½ teaspoon salt and sprinkle liberally over the chicken thighs and place them skin-side down on the sheet tray. Roast the chicken and croutons for 15 minutes. Remove the tray from the oven and turn the chicken skin-side up. Add the zucchini, squash, and lemon to the tray, sprinkle with ¼ teaspoon of salt, and drizzle with ½ teaspoon olive oil.
  • Return the tray back into the oven and continue to roast until the croutons and vegetables are golden and a thermometer inserted into the thickest part of the thigh (avoid the bone) reads 165°F, about 15 minutes. To serve, transfer the chicken and vegetables to a large platter, squeeze the roasted lemons over everything, and sprinkle with the scallions and parsley.

Nutrition Facts : ServingSize 4, Calories 437

BRAISED CHICKEN THIGHS WITH BUTTERNUT SQUASH



Braised Chicken Thighs with Butternut Squash image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

8 skinless, bone-in chicken thighs
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
3 cups cubed peeled butternut squash (about 12 ounces)
1 large sweet onion, chopped
2 cloves garlic, minced
1/4 teaspoon ground turmeric
1 small cinnamon stick
1/3 cup golden raisins
2 wide strips lemon zest, plus the juice of 1 lemon
1 cup low-sodium chicken broth
Fresh cilantro, for topping

Steps:

  • Season the chicken all over with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, 4 to 5 minutes per side. Remove to a plate.
  • Add the squash and onion to the skillet and cook, stirring occasionally, until softened and lightly browned in spots, about 3 minutes. Add the garlic and cook until softened, about 30 seconds. Add the turmeric, cinnamon stick and raisins and stir to coat the vegetables.
  • Add the lemon zest and chicken broth to the skillet and bring to a simmer. Return the chicken to the skillet and reduce the heat to maintain a steady simmer; cover and cook until the chicken is cooked through, 10 to 12 minutes.
  • Transfer the chicken to plates. Stir the lemon juice into the broth and season with salt and pepper. Spoon the broth and vegetables over the chicken and top with cilantro.

CRISPY CHICKEN THIGHS WITH BUTTERNUT SQUASH AND ESCAROLE



Crispy Chicken Thighs with Butternut Squash and Escarole image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 9

8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 small butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 4 cups)
2 leeks (white and light green parts only), halved lengthwise, sliced 1/2 inch thick and rinsed well
2 tablespoons chopped fresh sage
1 large head escarole, roughly chopped
1 tablespoon dijon mustard
1 tablespoon pure maple syrup

Steps:

  • Place a baking sheet on the top oven rack and preheat to 475 degrees F. Season the chicken thighs with salt and pepper; arrange skin-side up on the hot baking sheet, leaving some space between each piece. Bake until the chicken is cooked through and the skin is crisp, 25 to 30 minutes.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the squash, leeks and 1/2 cup water. Cover and cook until the squash is almost tender and the leeks are softened, 6 to 7 minutes. Add the sage, escarole and 1/4 cup water; season with 1/2 teaspoon salt and a few grinds of pepper. Cover and cook until the escarole is wilted, 6 to 7 minutes.
  • Gently stir the mustard and maple syrup into the skillet. Season with salt and pepper. Serve the chicken with the squash and escarole.

Nutrition Facts : Calories 560, Fat 31 grams, SaturatedFat 8 grams, Cholesterol 216 milligrams, Sodium 647 milligrams, Carbohydrate 29 grams, Fiber 6 grams, Protein 41 grams, Sugar 8 grams

CHICKEN LEGS WITH YELLOW SQUASH



Chicken Legs With Yellow Squash image

From 365 Ways to Cook Chicken. You can use chicken broth in place of the wine. Don't be tempted to add more liquid, the vegetables give off liquid too.

Provided by dicentra

Categories     Chicken Thigh & Leg

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

3 lbs chicken drumsticks
salt and pepper
3 tablespoons vegetable oil
2 medium yellow squash, sliced
1 large onion, sliced
1 large tomatoes, chopped
1/2 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon paprika
1/8 teaspoon cayenne
1/2 cup dry white wine

Steps:

  • Season chicken with salt and pepper. In a large frying pan, heat oil over medium heat.
  • Add chicken and cook, turning, until browned, about 10 minutes.
  • Add squash, onion, tomato, basil, marjoram, paprika and cayenne; mix well.
  • Pour wine over all. Cover, reduce heat, and simmer 30 minutes, adding water if liquid evaporates.

Nutrition Facts : Calories 704.4, Fat 40.1, SaturatedFat 9.6, Cholesterol 276.4, Sodium 298, Carbohydrate 9.8, Fiber 2.3, Sugar 4.8, Protein 67.8

ROASTED CHICKEN THIGHS WITH WINTER SQUASH



Roasted Chicken Thighs With Winter Squash image

Roasted chicken thighs can be the juicy, meaty center of many weeknight meals. Add delicata squash, quickly tossed in a maple syrup-butter glaze, along with slices of lemon and sage, and you have a something more unusual, an interplay of flavors that don't generally meet on the same sheet pan. This recipe is a little too fussy to count as a fast weeknight dish, but there is nothing difficult about any of the steps. And it's a fine introduction to delicata squash, if you haven't cooked with them yet. Unlike many other winter squash varieties, they have a thin skin and don't need to be peeled (just cut them in half and remove the seeds), making them as easy to prepare as they are sweet.

Provided by Melissa Clark

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

1/2 lemon, ends trimmed, halved lengthwise, seeds removed, and thinly sliced crosswise into wedges
4 bone-in, skin-on chicken thighs (about 1 and 1/2 pounds)
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon chopped sage
1 and 1/2 teaspoons coriander seed
1 and 1/2 teaspoons kosher salt
1 teaspoon black pepper
1/4 cup maple syrup
3 tablespoons unsalted butter, cut into cubes
Large pinch chile powder
1 delicata or acorn squash (1 and 1/4 pounds), seeded and sliced into 1/4-inch-thick rings
1/4 cup thinly sliced scallions, white and light-green parts

Steps:

  • Bring a small pot of salted water to a boil; 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, 1 teaspoon salt and pepper. Let stand 30 minutes.
  • Heat oven to 425 degrees.
  • In a small saucepan over medium heat, combine syrup, butter, remaining 1/2 teaspoon salt and chile powder. Simmer for 3 minutes. Toss mixture with squash.
  • Spread squash in a 9-by-13-inch pan or on a large rimmed baking sheet. Nestle chicken and lemon on top of squash. Roast for 15 minutes. 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.

Nutrition Facts : @context http, Calories 488, UnsaturatedFat 19 grams, Carbohydrate 28 grams, Fat 33 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 12 grams, Sodium 812 milligrams, Sugar 12 grams, TransFat 0 grams

CREAMY CHIPOTLE CHICKEN THIGHS WITH SAUTEED SQUASH



Creamy Chipotle Chicken Thighs with Sauteed Squash image

These chipotle chicken thighs are a favorite in our house. Slightly spicy but extremely tasty!

Provided by KarinasMommy

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h20m

Yield 4

Number Of Ingredients 11

1 medium white onion, quartered, divided
2 tablespoons tomato-flavored bouillon, divided
4 skinless chicken thighs
1 (8 ounce) container Mexican crema, crema fresca
1 (7 ounce) can chipotle peppers in adobo sauce
3 tomatoes, divided
2 garlic cloves, divided
2 tablespoons butter, divided
1 red bell pepper, quartered
3 Mexican white squash, chopped
salt and ground black pepper to taste

Steps:

  • Bring a pot of water to a boil with 1 quarter piece onion and 1 tablespoon bouillon. Add chicken and boil until chicken is no longer pink in the center and juices run clear, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken and set aside on a plate. Reserve 1 cup cooking water.
  • Combine Mexican crema, chipotle peppers, reserved 1 cup cooking water, 2 tomatoes, 1 quarter onion, 1 garlic clove, and remaining 1 tablespoon bouillon in a food processor. Blend sauce well until smooth.
  • Transfer sauce to a frying pan and add chicken thighs. Bring to a simmer and let cook for 20 minutes.
  • Meanwhile, heat 1 tablespoon butter over medium heat in a skillet. Add 1 quarter onion and remaining garlic clove. Cook and stir until softened, 3 to 4 minutes. Add bell pepper and cook and stir until softened, about 3 minutes. Stir in squash. Season with salt and pepper and saute until squash is cooked through and tender, about 5 minutes.
  • Slice remaining tomato. Heat remaining tablespoon butter in a skillet over medium heat. Add tomato and remaining 1 quarter onion. Cook and stir until softened, 3 to 4 minutes. Place on top of chicken mixture and serve with squash.

Nutrition Facts : Calories 465 calories, Carbohydrate 18.6 g, Cholesterol 153.2 mg, Fat 35.8 g, Fiber 5.4 g, Protein 21.2 g, SaturatedFat 19.6 g, Sodium 392.8 mg, Sugar 10.5 g

BRAISED CHICKEN THIGHS WITH SQUASH AND MUSTARD GREENS



Braised Chicken Thighs with Squash and Mustard Greens image

Don't have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.

Provided by Claire Saffitz

Categories     Bon Appétit     Chicken     Braise     Leafy Green     Mustard Greens     Squash     Ginger     Hot Pepper     White Wine     Sesame     Sesame Oil     Dinner     Winter

Yield 8 servings

Number Of Ingredients 16

4 pounds skin-on, bone-in chicken thighs (about 12), patted dry
Kosher salt, freshly ground pepper
2 tablespoons vegetable oil
8 scallions, white and pale green parts sliced into 1-inch pieces, dark green parts thinly sliced
4 dried chiles de árbol
1 (2-inch) piece ginger, peeled, thinly sliced
1 cup dry white wine
1/2 cup low-sodium soy sauce
3 tablespoons dark brown sugar
2 tablespoons toasted sesame oil
2 cups low-sodium chicken broth, divided
1 acorn squash, halved lengthwise, seeds removed, sliced 1/2-inch thick
1 bunch mustard greens, tough stems removed, leaves torn
2 tablespoons unseasoned rice vinegar
2 teaspoons toasted sesame seeds
Cooked white rice (for serving)

Steps:

  • Lightly season chicken thighs all over with salt and pepper. Heat vegetable oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches and pouring off all but 2 Tbsp. fat between batches, cook chicken, skin side down, until skin is browned and crisp, 8-10 minutes. Transfer to a plate, placing skin side up (chicken will not be cooked through at this point).
  • Cook white and pale green parts of scallions, chiles, and ginger in same pot, stirring often, until scallions and ginger are golden, about 3 minutes. Add wine, bring to a simmer, and cook until reduced to about 3 Tbsp., 5 minutes. Add soy sauce, brown sugar, sesame oil, and 1 cup broth and bring to a simmer, stirring to dissolve sugar. Return chicken to pot, placing skin side up and overlapping if needed. Partially cover pot, reduce heat, and simmer until chicken is cooked through, 25-30 minutes. Transfer chicken to a plate.
  • Add squash and remaining 1 cup broth to pot and push in squash so it's mostly submerged. Arrange greens on top. Bring to a simmer, partially cover pot, and cook until squash is barely fork-tender and greens are wilted, 10-12 minutes. Uncover, increase heat to medium, and continue to cook until liquid is reduced by about two-thirds and has the consistency of thin gravy, 10-15 minutes.
  • Remove pot from heat and drizzle vinegar over vegetables. Taste sauce; it should be plenty salty, but season with more salt if needed. Add chicken back to pot, turning to coat in sauce, then scatter dark green parts of scallions and sesame seeds over top. Serve with rice.
  • Chicken can be braised 2 days ahead. Let cool; cover and chill. Reheat covered over low.

SHEET-PAN CHICKEN WITH SQUASH AND DATES



Sheet-Pan Chicken With Squash and Dates image

This weeknight sheet-pan dinner combines chicken with simple ingredients that hit a number of notes, all salty, sweet, tangy and rich. The juicy Medjool dates caramelize as they cook, while the chickpeas become extra toasty and nutty. Their textures complement the velvety roasted squash and meaty chicken. A lemony olive-caper relish with fresh parsley, bolstered by pan juices, brightens and balances. Chop up leftovers and repurpose them in a rice salad with crumbled feta or grated Parmesan for extra tang. Or, for a fantastic vegetarian side dish or warm salad, you could make this recipe without the chicken.

Provided by Kay Chun

Categories     dinner, poultry, roasts, vegetables, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

2 pounds delicata squash (about 2 large squash), scrubbed, halved lengthwise, seeded and sliced crosswise into 1-inch-thick pieces
1 (15-ounce) can chickpeas, rinsed
1/2 cup extra-virgin olive oil
Kosher salt and black pepper
4 whole bone-in, skin-on chicken legs (about 3 pounds)
4 ounces pitted large Medjool dates (about 6), quartered lengthwise
1/2 cup pitted green olives (about 2 ounces), coarsely chopped
1/2 cup coarsely chopped fresh parsley
1 tablespoon drained capers, plus 2 tablespoons caper brine
1 tablespoon fresh lemon juice, plus lemon wedges, for serving

Steps:

  • Heat oven to 425 degrees. On a rimmed baking sheet, combine squash and chickpeas with 3 tablespoons oil; season well with salt and pepper. Toss to coat, then spread in an even layer. Rub chicken with 1 tablespoon oil, season with salt and pepper, and arrange on top, skin-side up. Roast for 20 minutes, then stir in dates, and roast until squash is golden and chicken is cooked through, about 20 to 25 minutes longer.
  • While the mixture roasts, in a small bowl, whisk the remaining 1/4 cup oil with the olives, parsley, capers and caper brine, and lemon juice. Season the olive relish with salt and pepper, then set aside.
  • Divide the roasted chicken, squash, dates and chickpeas among plates. Stir any pan juices into the relish, then spoon the relish on top of each serving. Serve with lemon wedges.

SHEET-PAN CUMIN CHICKEN THIGHS WITH SQUASH, FENNEL, AND GRAPES



Sheet-Pan Cumin Chicken Thighs with Squash, Fennel, and Grapes image

Cumin-rubbed chicken juices season sweet roasted grapes, fennel, and squash in this simple yet flavorful one-pan dinner.

Provided by Anna Stockwell

Categories     Chicken     Low Fat     Kid-Friendly     Low Cal     Mint     Fennel     Squash     Healthy     Low Cholesterol     Sheet-Pan Dinner     Small Plates

Yield 4 servings

Number Of Ingredients 13

1 tablespoon brown sugar
1 tablespoon ground cumin
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 acorn or delicata squash (about 1 1/2 pounds), halved lengthwise, seeded, cut into 1/4" half moons
1 fennel bulb (about 1/2 pound), cut in half lengthwise, sliced into 1/4" wedges with core intact
1/2 pound seedless red grapes (about 1 cup)
1 tablespoon olive oil
8 skin-on, bone-in chicken thighs (about 2 pounds)
1/4 cup torn fresh mint leaves
Special equipment:
An 18x13" rimmed baking sheet

Steps:

  • Position rack in upper third of oven and preheat to 425°F. Mix brown sugar, cumin, salt, pepper, and cayenne in a small bowl. Toss squash, fennel, and grapes with oil and half of spice mixture on rimmed baking sheet and arrange in a single layer.
  • Rub chicken thighs with remaining spice mixture and arrange, skin side up, on top of fruit and vegetables. Roast until skin is browned and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, about 35 minutes; if chicken skin or vegetables start to burn, move pan to a lower rack to finish cooking.
  • Divide chicken, fruit, and vegetables among 4 plates and top with mint.

CHICKEN THIGHS WITH CALABAZA SQUASH AND CORN



Chicken Thighs with Calabaza Squash and Corn image

A one-dish Mexican classic, combining fajita-seasoned chicken, 3 squashes including calabaza, onion, tomato, corn, and seasonings. Best of all, it's fast, cheap, easy to make, and is even better as leftovers! Serve with refried beans, rice, avocado slices, and tortillas.

Provided by Aquaria

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 3h5m

Yield 8

Number Of Ingredients 23

⅓ cup water
¼ cup lime juice
2 tablespoons olive oil
4 cloves garlic, crushed
2 teaspoons soy sauce
1 teaspoon salt
½ teaspoon liquid smoke flavoring
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1 tablespoon vegetable oil
1 large sweet onion, chopped
1 Calabaza
1 medium yellow squash, cubed
1 medium zucchini, cubed
1 (16 ounce) package frozen corn
1 (8 ounce) can tomato sauce
1 cup chicken broth
1 medium tomato, chopped
1 tablespoon garlic powder
1 tablespoon ground cumin
2 teaspoons freshly ground black pepper
2 teaspoons salt, or to taste

Steps:

  • Mix water, lime juice, olive oil, garlic, soy sauce, salt, and liquid smoke for marinade together in a large, resealable plastic bag. Stir in cayenne and black pepper. Add chicken and let marinate in the refrigerator, at least 2 hours, to overnight.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  • Heat vegetable oil in a large skillet over medium heat. Add chicken and cook and stir until just golden, 5 to 7 minutes. Add onion, calabaza, yellow squash, and zucchini; cook and stir until squash are slightly tender, 7 to 10 minutes. Add corn, tomato sauce, chicken broth, tomato, garlic powder, cumin, black pepper, and salt; stir well.
  • Cover, reduce heat to medium-low, and let simmer for 30 minutes, stirring once halfway through the cooking.

Nutrition Facts : Calories 335.2 calories, Carbohydrate 31.3 g, Cholesterol 70.8 mg, Fat 14.5 g, Fiber 5.3 g, Protein 24 g, SaturatedFat 3.2 g, Sodium 1317.7 mg, Sugar 8 g

MAPLE-ROASTED CHICKEN & ACORN SQUASH



Maple-Roasted Chicken & Acorn Squash image

When I became a new mother, my mom helped me find comforting and simple recipes to have on hand. This terrific roast chicken is a happy discovery. -Sara Eilers, Surprise, Arizona

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 7

1 medium acorn squash
4 medium carrots, chopped (about 2 cups)
1 medium onion, cut into 1-inch pieces
6 bone-in chicken thighs (about 2-1/4 pounds)
1/2 cup maple syrup
1 teaspoon salt
1/2 teaspoon coarsely ground pepper

Steps:

  • Preheat oven to 450°. Cut squash lengthwise in half; remove and discard seeds. Cut each half crosswise into 1/2-in. slices; discard ends. Place squash, carrots and onion in a greased 13x9-in. baking pan; top with chicken, skin side down. Roast 10 minutes., Turn chicken over; drizzle with maple syrup and sprinkle with salt and pepper. Roast 25-30 minutes longer or until a thermometer inserted in chicken reads 170°-175° and vegetables are tender.

Nutrition Facts : Calories 363 calories, Fat 14g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 497mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

GRILLED CHICKEN THIGHS WITH CHARRED CORN AND SUMMER SQUASH



Grilled Chicken Thighs with Charred Corn and Summer Squash image

After a quick turn on the grill, these flame-kissed boneless thighs get tossed with a minty lemon dressing. Corn and zucchini are next up on the grates-and when you platter everything up with the meat on top, the sauce dresses everything.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 55m

Number Of Ingredients 11

1 teaspoon grated lemon zest, plus 1/4 cup fresh juice
3/4 teaspoon grated garlic
1 tablespoon minced shallot
6 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1 cup fresh herbs, such as mint and dill, chopped, plus 1/2 cup whole leaves and sprigs for serving
1 1/2 pounds boneless, skinless chicken thighs (4 to 6)
Vegetable oil, for grill
3 ears corn, husks and silks removed
3 large zucchini or summer squash (about 1 1/2 pounds), cut into 3/4-inch-thick rounds
1 ounce Pecorino Romano, shaved (1/2 cup)

Steps:

  • Heat grill to high. In a shallow baking dish, whisk together lemon zest and juice, garlic, shallot, and olive oil. Season with salt and pepper. Stir in chopped herbs.
  • Season both sides of chicken with salt and pepper; drizzle lightly with olive oil. Brush grates with vegetable oil. Grill chicken, turning once, until charred in places and a thermometer inserted into thickest parts registers 160°F, 8 to 10 minutes. Transfer to dish and turn to coat with lemon mixture; tent with foil. Cover grill; return to medium-high heat.
  • Drizzle vegetables lightly with olive oil; toss to coat. Season with salt and pepper. Grill, turning occasionally, until vegetables are charred in places and squash is crisp-tender, 6 to 8 minutes. Transfer to a plate. Let corn cool slightly, then strip kernels from cobs and transfer to a serving platter with squash, cheese, and herb leaves. Top with chicken; spoon more lemon mixture over top, if desired.

SQUASH & CHICKEN STEW



Squash & Chicken Stew image

We created a satisfying stew that's nutritious, loaded with flavor and family-friendly. Slowly simmer chicken thighs with stewed tomatoes, butternut squash, green peppers and onion for meal-in-one convenience. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 5 servings.

Number Of Ingredients 12

2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
1 can (28 ounces) stewed tomatoes, cut up
3 cups cubed peeled butternut squash
2 medium green peppers, cut into 1/2-inch pieces
1 small onion, sliced and separated into rings
1 cup water
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon pepper
2 tablespoons minced fresh parsley
Hot cooked couscous, optional

Steps:

  • In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink. Sprinkle with parsley. Serve with couscous if desired.

Nutrition Facts : Calories 384 calories, Fat 14g fat (4g saturated fat), Cholesterol 121mg cholesterol, Sodium 867mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 7g fiber), Protein 37g protein.

CHICKEN AND SPAGHETTI SQUASH



Chicken and Spaghetti Squash image

Make and share this Chicken and Spaghetti Squash recipe from Food.com.

Provided by Dawnab

Categories     Chicken Thigh & Leg

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

4 chicken thighs
1 teaspoon roast chicken seasoning
1/2 teaspoon cayenne
2 teaspoons butter
2 cups spaghetti squash, cooked and shredded
1 cup asparagus, cooked and cut into 1 inch length
1/4 cup feta cheese
1/4 cup parmesan cheese, shredded
1/4 cup onion, chopped
2 garlic cloves
1/2 cup cream
8 cherry tomatoes, quartered (optional)

Steps:

  • Preheat oven to 375°F.
  • Coat chicken with spices and cook for 30 minutes.
  • In a saucepan, melt butter, sauté onion till translucent.
  • Add garlic and sauté for another 30 seconds, add cream and cheeses.
  • When sauce is smooth, add squash and asparagus.
  • Heat through.
  • Add 2 T drippings from chicken pan and stir.
  • Serve chicken on top of squash, garnish with tomatoes.

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CHICKEN THIGHS AND BRUSSEL SPROUTS RECIPE - MASSIVE E-JOURNAL …
2022-05-22 Dijon Maple Chicken With Brussels Sprouts And Butternut Squash Recipe Fall Chicken Recipes Skinny Taste Recipes Healthy Winter Meals Roast Chicken Thighs Brussels ...
From memoriaazulsoaresreis.blogspot.com


WHOLE 30 SLOW COOKER CHICKEN THIGHS W/ BUTTERNUT SQUASH
2022-04-24 The butternut squash adds both a subtle vegetal sweetness and richness to the dish and the spinach adds color, moisture and flavor, not to mention being a great source of iron, and is a great Paleo and Whole 30 compliant swap for potatoes. The chicken thighs provide ample protein and just enough fat for the dish and are fork tender.
From momfoodie.com


CHICKEN THIGHS AND BUTTERNUT SQUASH - DUMP AND GO DINNER
Unctuous and tender these Chicken Thighs & Butternut Squash are oven roasted to perfection and finished with a sprinkle of pecans and coconut. Read More. 2 Servings. 10 Ingredients. 13 Comments. Ingredients; Containers; Supplies; Ingredients. 2 cups peel and dice Squash, Butternut; 1 pound Chicken, Thighs, Bone-in; ½ teaspoons Cinnamon; ½ teaspoons Chili …
From onceamonthmeals.com


10 BEST SPAGHETTI SQUASH CHICKEN RECIPES | YUMMLY
2022-05-18 boneless skinless chicken thighs, cilantro leaves, frozen peas and 9 more Spaghetti Squash Chicken Chow Mein Every Last Bite. olive oil, large carrot, ginger, honey, green onions, sesame oil and 8 more
From yummly.com


ONE-PAN CHICKEN WITH SQUASH AND MUSHROOMS - HEALTHY SEASONAL …
2016-02-16 Preheat oven to 425 degrees F. Lightly coat a large baking sheet with cooking spray. Toss squash with 2 teaspoons oil, ¾ teaspoon salt and ¼ teaspoon pepper. Spread out on the baking sheet and place in the oven, roast 15 minutes. Meanwhile, brush 2 teaspoons oil over the chicken and sprinkle with 1 teaspoon herbs, ¾ teaspoon salt and ¼ ...
From healthyseasonalrecipes.com


ONE PAN ROASTED CHICKEN THIGHS WITH BUTTERNUT SQUASH
Preheat oven to 400F/ 200C, having the rack in the middle. In a large bowl, add chicken thighs and cubed butternut. Add olive oil, paprika, fresh, thyme and salt and pepper and give them a good toss, maing sure that the olive oil and condiments mix is evenly distributed on the chicken and butternut. Place the whole mixture into a large oven ...
From adorefoods.com


PAN-COOKED CHICKEN THIGHS WITH BUTTERNUT SQUASH RECIPE
2019-06-14 Push the squash to the sides, and add the chicken back in, skin side up. Bring to a boil, reduce to a simmer, and cook, uncovered, until chicken thighs are cooked through (thighs should register at least 170°F on an instant read thermometer) and the stock is reduced to about a half cup, 15 to 20 minutes. Transfer chicken to a serving platter ...
From seriouseats.com


BRAISED CHICKEN THIGHS WITH SQUASH AND MUSTARD GREENS
2016-11-15 Step 1. Lightly season chicken thighs all over with salt and pepper. Heat vegetable oil in a large Dutch oven or other heavy pot over medium-high. Working in …
From bonappetit.com


BALSAMIC ROASTED CHICKEN THIGHS WITH ACORN SQUASH AND …
2021-10-25 Spoon some balsamic mixture onto each chicken thigh, using the back of the spoon to generously coat, then drizzle the remaining over the vegetables. Broil on the upper rack until the chicken is crispy in spots, golden-brown, and cooked through (registering 165°F), about 3 minutes. Serve the chicken and vegetables drizzled with the pan juices.
From thekitchn.com


DELICIOUS CHICKEN AND SQUASH RECIPE FOR FAMILY DINNNER
2020-09-24 Remove from heat and transfer the chicken and onions to a platter. Set aside. Increase the heat to medium-high and add the seasoned zucchini and yellow squash to the skillet. Season with additional salt and black pepper, if desired. Cook, stirring occasionally, until crisp tender and nicely browned, approximately 3-5 minutes.
From dinnerplanner.com


PRESSURE COOKER CHICKEN TAGINE WITH BUTTERNUT SQUASH BEST RECIPES
How long to cook butternut squash and chicken in pressure cooker? Add the chicken and the dates and stir to combine. Place the butternut squash wedges on top and season them generously with salt and pepper. Close the lid and cook on high pressure for 16 minutes. Let the pressure release naturally for 10 minutes, then release remaining pressure ...
From findrecipes.info


NUTTY CHICKEN STEW WITH SQUASH - CHATELAINE
Brown on both sides, about 5 min. Transfer to a plate. Discard any liquid. Reduce heat to medium, then add remaining 1 tbsp olive oil to same pot. Stir in onion. Cook, adding a splash of water if ...
From chatelaine.com


PAN-SEARED CHICKEN THIGHS WITH BUTTERNUT SQUASH AND CARROTS …
2020-01-15 Crisp-skinned chicken and tender roasted carrots and squash all in one skillet. Yasmin Fahr. Fall is the time of year for easy chicken dinners, and this one, made with juicy bone-in chicken thighs, comes with extra crisp skin and its own built-in side dish of roasted squash and carrots, making for a simple all-in-one supper.
From seriouseats.com


CHICKEN AND BUTTERNUT SQUASH CASSEROLE - EVERYDAY HEALTHY RECIPES
2017-11-03 Cook the chicken for about 2 minutes on each side. Pour in the wine and cook for another 3 minutes or so. 3. Add the beans, cubed butternut squash, tomatoes and sun dried tomatoes, seasoning and spices. Give a gentle stir, cover and place in the middle of a preheated oven (180 C). Bake for 1.5 hours.
From everydayhealthyrecipes.com


SHEET PAN ROASTED CHICKEN WITH SUMMER SQUASH
2018-07-26 Preheat oven to 450 F. On a sheet tray, toss the bread cubes with the Parmesan and 1 teaspoon olive oil and spread them. In a small bowl, mix the lemon zest, chili flakes, oregano, pepper, and ½ teaspoon salt and sprinkle all over the chicken thighs, placing them skin-side down on the sheet tray. Roast the chicken and bread for 15 min.
From francoisekitchen.com


CHICKEN AND SQUASH THAI CURRY - RICARDO
Curry. In a large non-stick skillet over high heat, brown the chicken in the oil. Season with salt and pepper. Add the squash, coconut milk and curry paste. Bring to a boil and let simmer over medium heat, stirring occasionally, for about 20 minutes or until the squash is tender and the sauce has reduced by half.
From ricardocuisine.com


PARMESAN LEMON BAKED SPAGHETTI SQUASH WITH CHICKEN
Cut the chicken into 1-inch chunks, season with salt then let rest for 5 to 10 minutes. Heat a tablespoon of olive oil and the butter in a wide skillet over medium-high heat. When the butter sizzles, add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes.
From inspiredtaste.net


ONE PAN CHICKEN AND SQUASH DINNER - LET THE BAKING BEGIN!
2015-11-03 Combine all ingredients in a bowl or in the prepared baking pan. Toss everything together until all ingredients are coated evenly. Distribute everything in the large jelly roll pan. Bake in a preheated to 375 F oven for 1 hour. Increase heat to 425 and bake for another 10-20 minutes until the chicken is golden in color.
From letthebakingbegin.com


CHICKEN THIGHS AND SQUASH RECIPES - THERESCIPES.INFO
One-Pan Honey Garlic Chicken Thighs and Squash | With ... top www.withpeanutbutterontop.com. Push the squash to one side of the skillet. Add the thighs back to the pan skin-side down. Cover and allow to cook for 2-3 minutes. Flip the thighs, pour any extra sauce over the chicken, and give the squash a good stirring. Cover and allow the …
From therecipes.info


SPICY CHICKEN THIGHS WITH SUMMER SQUASH RECIPE - SUNSET
Step 1. 1. Preheat broiler with oven rack 3 to 4 in. from heat. Set a metal cooling rack in a 12- by 17-in. rimmed baking sheet and coat lightly with oil. Step 2. 2. Remove cooling rack and put squash on baking sheet. Sprinkle with 3 tbsp. oil, 1/4 tsp. salt, and the pepper; toss to coat.
From sunset.com


CHICKEN AND SQUASH TAGINE | BETTER HOMES & GARDENS
Rub chicken with 1 tablespoon Spice Mixture. In a 4-quart Dutch oven heat 2 teaspoons oil over medium heat. Add chicken. Cook, uncovered, for 6 to 8 minutes, turning to brown evenly. Remove chicken. Add remaining 1 teaspoon oil to Dutch oven. Add onions, garlic, and saffron. Cook and stir over medium heat for 2 minutes.
From bhg.com


ONE PAN BUTTERNUT SQUASH AND CHICKEN THIGHS WITH SAGE AND …
2021-09-29 MAKE SAUCE. Carefully remove the pan from the oven using an oven mitt or towel. Transfer the chicken, butternut squash and shallots to a serving platter. Place the pan over medium heat and add 1 tablespoon of butter, 1 clove garlic minced, ½ cup of chicken broth, the chopped sage leaves and juice from half of a lemon.
From talkingmeals.com


CHICKEN AND ACORN SQUASH SHEET PAN DINNER - THE LEMON BOWL®
2018-01-23 Pre-heat oven to 350 degrees. Place chicken pieces and acorn squash slices in a single layer on a large baking sheet. Brush chicken and squash with olive oil then sprinkle evenly with cinnamon, garlic powder, salt and pepper. Roast until chicken reaches internal cooking temperature of 165 degrees or higher (about 35-40 minutes.)
From thelemonbowl.com


CURRY ROASTED CHICKEN THIGHS WITH BUTTERNUT SQUASH AND CAULIFLOWER
2019-10-21 INSTRUCTIONS. Pre-heat oven to 400F. Cut butternut squash into cubed chunks. Cut 1 small head of caulifower into florets. Place the butternut squash and cauliflower on a rimmed 18x13 baking sheet. Pour the oil over the vegetables and toss to coat. Place the chicken thighs within the vegetables.
From jenniferbanz.com


CHICKEN THIGHS AND SQUASH - THERESCIPES.INFO
trend www.inspiredtaste.net. Cut the chicken into 1-inch chunks, season with salt then let rest for 5 to 10 minutes. Heat a tablespoon of olive oil and the butter in a wide skillet over medium-high heat. When the butter sizzles, add the chicken thighs and cook until nicely browned on …
From therecipes.info


ROASTED CHICKEN THIGHS WITH ACORN SQUASH • NOMAGEDDON
2015-12-04 Let stand covered for 30 minutes. Preheat an oven to 425ºF. In a small saucepan over medium heat, combine brown butter, maple syrup, 1/2 teaspoon of salt, and chile powder. Simmer for 3 minutes. Toss the liquid with the acorn squash. In a 9" x 13" roasting pan, make a bed of squash rings in a single layer.
From nomageddon.com


YOGURT MARINATED CHICKEN THIGHS WITH ROAST SPAGHETTI SQUASH
Add the chicken stock, lemon zest, and juice to the pan and let it cook for 3 minutes. Turn the heat off, add the parsley, and mix well. Pour the pan sauce over the cooked chicken and set aside. To finish the squash, use a fork the pull the squash into strands of spaghetti and place them in a large bowl.
From flavcity.com


SHEET-PAN CHICKEN AND SQUASH SALAD RECIPE | BON APPéTIT
2022-01-04 Step 1. Place a rack in upper third of oven; preheat to 425°. Finely grate half of garlic into a large bowl. Mix in lemon zest, 3 Tbsp. oil, 2 …
From bonappetit.com


CHICKEN WITH SQUASH AND GARLIC FLOWER | RICARDO
Preparation. In a large skillet over medium-high heat, brown chicken thighs in butter. Season with salt and pepper. Set aside on a plate. In the same skillet, brown onion and squash for about 5 minutes. Add chicken thighs, cider and broth and cook until liquid has reduced by half. Add garlic flower and peas and let simmer for about 2 minutes.
From ricardocuisine.com


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