Roast Squash And Chicken Thighs Recipes

ONE PAN ROASTED CHICKEN THIGHS WITH BUTTERNUT SQUASH

One Pan Roasted Chicken Thighs with Butternut Squash image

This One Pan Chicken and Squash is an easy and delicious weeknight dinner recipe! Crispy skin baked chicken and roasted butternut squash, with a touch of garlic, paprika and thyme makes this one pan meal perfect for the whole family!

Provided by Adore Foods

Categories Dinner

Time 55m

Number Of Ingredients 7

Ingredients

8 chicken thighs, skin on
2 lb/1 kg butternut squash, peeled, seeds removed and cubed
3 tablespoons olive oil
1 teaspoon paprika
1 bulb garlic, halved
4-5 fresh thyme sprigs
salt and pepper

Steps:

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 proof pan or baking sheet and place the in oven.
Roast in the oven for almost 50 minutes, until chicken is dark golden with cripsy skin and butternut is soft. Remove from oven and allow to cool down for a couple of minutes before serving.

Nutrition Facts : Calories 750 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 333 milligrams cholesterol, Fat 46 grams fat, Fiber 8 grams fiber, Protein 63 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 537 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 34 grams unsaturated fat

ONE-PAN BAKED CHICKEN WITH SQUASH, SAGE & WALNUTS

One-pan baked chicken with squash, sage & walnuts image

A one-pan supper full of soft and sticky vegetables and tender golden chicken

Provided by Barney Desmazery

Categories Dinner, Main course

Time 1h20m

Number Of Ingredients 7

Ingredients

1kg mixed chicken thigh and drumstick pieces
3 tbsp olive oil
3 red onions , peeled, cut into large wedges
1 butternut squash , peeled, deseeded and cut into wedges
bunch sage , leaves picked
100g walnut halves, very roughly chopped
good splash sherry vinegar

Steps:

Heat oven to 220C/200C fan/gas 7. Tip the chicken pieces into a largish roasting tin and toss with the oil, onions and squash. Season with salt and pepper and arrange chicken so it's all skin-side up.
Roast in oven for about 25 mins, remove, toss through sage, walnuts, then drizzle over vinegar. Using tongs, again arrange chicken so it's all skin-side up. Roast for another 25-30 mins until chicken is golden brown and the veg soft and sticky. Serve straight from the tin with some mashed potato.

Nutrition Facts : Calories 573 calories, Fat 42 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 0.27 milligram of sodium

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