Roasted Chicken Thighs With Summer 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

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