Roasted Chicken Thighs With Winter Squash Recipe (2024)

By Melissa Clark

Roasted Chicken Thighs With Winter Squash Recipe (1)

Total Time
45 minutes, plus 30 minutes’ marinating
Rating
5(2,411)
Notes
Read community notes

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.

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Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

489 calories; 33 grams fat; 12 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 5 grams polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 12 grams sugars; 21 grams protein; 813 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Roasted Chicken Thighs With Winter Squash Recipe (2)

Preparation

  1. Step

    1

    Bring a small pot of salted water to a boil; drop in lemon slices and cook for two minutes. Drain well.

  2. Step

    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. Step

    3

    Heat oven to 425 degrees.

  4. Step

    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. Step

    5

    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.

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5

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2,411

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Private Notes

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Cooking Notes

Barbara

Just as a comment, the recipe calls for chili powder, not flakes. A bit more mild...

lucysky

Why use the delicata squash in the title of the recipe, when the picture clearly shows acorn squash?

Eva Santos-Phillips

Probably one of my very favorite recipes I have tried from NYT. I love the lemon in the recipe and have used this way of preparing the lemon in other recipes. I don't like sage, so I used thyme instead. The first time I used the acorn squash and it was good, but when I used the delicata squash it was fantastic.

swp

This is a go to recipe for me - I have made it a dozen times. It is pretty and has a nice range of flavors. I cook it at lower temperature for longer and add more lemon. I also toss everything in the maple syrup mixture to save a step. It is a good company dish because it can be assembled ahead of time and is forgiving on cooking time (assuming that you have cooked the chicken through)

Maria

Really good warm fall flavors. I've only made it with delicata squash and use cookie cutters to quickly and neatly remove the seeds and membrane from the rings. Used ground coriander instead of the seed because I don't care for the bark-like texture of whole seed. Needed more like 45 minutes cooking time.

Gretchen

Delicado is so naturally sweet that you don't need to add any other sweetening to it. Just evoo and salt and pepper gives a deliciously sweet squash. Will make it without the maple syrup (which we love on pancakes or fritters!) next time. Otherwise, a very tasty dish! Too sweet as written!

Lesley

I used cumin in place of the sage and ginger instead of chili pepper in the maple sauce...both were delicious alternatives. This is simply a wonderful dish!

sissy

I made this with boneless chicken breasts and it was delicious!

J. David Nelson

Use one lemon, not one half lemon. For roasting after adding the scallions, use convection bake at 425 degrees, which gets the skin perfectly brown. My guests thought the meal was really, really good.

Robert

No lemons in the house, used a lime, went Southwest on the seasoning using a green chili spice blend and a Serrano pepper from my garden, minced. Used a little extra chili powder in the squash glaze, a little less butter. Paired this with tomatoes and cakes from my garden drizzled with olive oil and red wine vinegar. No scallions, but I used leeks from my garden ( did I mention I have a garden?) Definite keeper, it was a delicious meal. Thanks!

Oh, and the squash was from my garden too. Yum.

Michelle

OMG! SO good! I would give this 10 stars if I could. I did need to cook it for 45 minutes though.

Soni

On prepping the delicata squash.... I sliced then seeded each ring which was clearly a mistake! Next time would cut off one end, seed, then slice. Another simpler option would be to cut in half lengthwise, seed, then slice into half circles.

Margo Rogers

Oh my, I loved this recipe. I stumbled across it while standing in front of the squash at the store. The delicata looked so pretty and so I looked for a quick and easy recipe. It was a great "welcome home" dinner after a 24 hour trek from Chile. Easy enough to put together while being sort of brain dead and yummy enough to sooth the soul after a long trip. It was a bit mild though, if you want more oomph, add some extra chili powder. I'll make again. Bon appetit!

JM

Used dried sage and ground coriander (I don't use it often enough to have both seeds & ground on hand), which worked out fine. Have some gorgeous NM red chili powder and used a VERY generous pinch and it was divine. My husband isn't big on squash but gobbled this up. Cooked on a quarter sheet pan covered with piled heavy duty foil, so clean up was a snap, even with the reduced syrup. Definite keeper!

smv

A fall favorite recipe. I will often make the spicy maple glazed squash without the chicken when I want a quick but flavorful fall side course.

Lola Ansel

This was a bust at our house despite liking the ingredients. Probably user error but I’ve unsaved it.

M Parlett

Marvelous! I used a Meyers lemon as that was all I had, along with fresh sage and a tiny acorn squash (no delicata to be found). Lovely, fresh, sweet and savory and zesty flavors. A definite winner for us!

Joanne P

I made this with minimal changes: sage powder instead of leaves, minced yellow onion instead of scallion as these were what I had in the house. I used delicata squash and I dont think that the flavor mixed well with the chicken and the lemon. It was a good dish but not a 5 star great dish. Don't think I will make it again as there are too many other recipes that I like better. I guess it is a matter of personal taste. MIght have been better with thyme.

nutmeg

I was really excited to try a new MC sheet pan recipe but this one fell flat for me. The lemon rind was inedibly bitter—I spit it out and figured I must have read the recipe wrong. Did I? My sage didn’t come through at all. And most disappointing, the squash (acorn) didn’t have much of any flavor at all. On to the next!

Judy

This recipe is amazing! I made it once with delicata squash and last night I only had a sweet potato so I used that. My favorite part of this recipe is how lemon gets caramelized!

JaneS

I purchased cut-up butternut squash and tossed it with half of the sauce ingredients. Also used skinless boneless chicken thighs. Delicious. (Great idea to make squash as a side dish.)

Jane

Followed the recipe precisely except used boneless, skinless thighs which I had on hand. It was delicious and will make it again soon! Next time will try with half the butter and use a TBS of EVOO, reduce syrup to 3 TBS and kick up the chili powder to 1/4 tsp. Love the coriander seeds and fresh sage. Fabulous!

Aaron

Recommend peeling the squash. Besides that it was a tasty fall dish.

Delicious

Delicious! I would make more of the syrup sauce to add to the chicken as well if I made it again

Ben

This tastes like fall on a plate. It would be amazing with turkey. Surprisingly, out of all of the interesting ingredients, it is the coriander seed that rises to prominence.I made this with kabocha squash and (cringes) pancake syrup since I didn't have real maple. It still tasted great. I don't think you could go wrong being heavy handed on the sage and green onion.

Rebecca

This was pretty good, I only had boneless thighs and I think it would have been much better with bone-in, skin on thighs. Used butternut squash and it was delicious. Highly recommend tasting the heavenly maple syrup mixture after pouring on - I cleaned out the whole pot with my finger!

Ossie

Unfortunately, had to skip the lemon because my household doesn't like any kind of lemony chicken.Used fresh hyssop instead of sage, which blended beautifully with the coriander.Only squash I had was butternut.And spulged on whiskey barrel aged maple syrup.Absolutely no leftovers.

Peter

Second time- Michael didn’t love it. Chicken could have been more browned etc. Not a keeper

JC

Excellent - I used delicata squash and a tsp of Aleppo Chile flakes and chipotle chili powder - this will be on our regular rotation! Yum!! Thank you Melissa for another superb recipe!

Ford

This isn’t bad at all, but it’s a lot of dishes and work for a dish that’s just fine.

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Roasted Chicken Thighs With Winter Squash Recipe (2024)

FAQs

Is it better to bake chicken thighs at 350 or 400? ›

I recommend baking the chicken thighs at 400 degrees for less time to ensure the chicken thighs stay nice and juicy, vs baking for longer at 350 degrees and running the risk of drying them out.

Should you cover chicken thighs when baking? ›

This crispy skin is the best part! Sometimes, chicken thighs are covered in the oven for braises and liquid-based cooking methods, but in a simple baking/roasting recipe like this, uncovered is the way to go.

How long does it take to cook chicken thighs in the oven at 375? ›

Preheat the oven to 375 degrees F (190 degrees C). Place chicken thighs in a baking dish; season both sides with garlic powder and onion flakes. Bake in the preheated oven until no longer pink at the bone and juices run clear, about 30 minutes.

How to make chicken thighs taste better? ›

Spices like smoked paprika, cumin, coriander, cayenne, and thyme will make the most flavorful spice rub for your chicken, so make sure to always have your pantry stocked with some spices. Preheat a cast iron or non-stick pan over medium-high heat for 2 minutes with 1 tablespoon of oil.

How long do thighs take to cook at 350? ›

The USDA guidelines lists approximate cooking times of 40 to 50 minutes for 4-to-8-ounce chicken thighs roasted at 350 degrees. In our basic meal prep boneless chicken thighs recipe, they take about 25 to 30 minutes baked at 425 degrees F.

How long to keep chicken thighs in oven at 400? ›

Keep in mind that boneless skinless chicken thighs will require about less time.
  1. Chicken Thighs at 350°F – 50-55 minutes.
  2. Chicken Thighs at 375°F – 45-50 minutes.
  3. Chicken Thighs at 400°F – 40-45 minutes.
  4. Chicken Thighs at 425°F – 35-40 minutes (preferred method)
Jan 10, 2024

Is 40 minutes long enough to cook chicken thighs? ›

As a general guideline, bone-in, skin-on chicken thighs are often baked at around 375°F to 400°F (190°C to 200°C). Bone-in, Skin-on Chicken Thighs:Bake at 375°F (190°C): 35-45 minutes. Bake at 400°F (200°C): 30-40 minutes. Boneless, Skinless Chicken Thighs:Bake at 375°F (190°C): 25-30 minutes.

What happens if you don't cover chicken when baking? ›

Uncovered Baking: Crispy Texture and Browning

Here's why: Crispy texture. Uncovered baking allows the chicken to develop a crispy exterior. Without a cover, the heat can directly reach the surface of the chicken, resulting in a desirable golden-brown color and crispy texture.

Is it better to bake chicken in glass or metal? ›

So we asked a few of the best bakers in the biz what they prefer. And almost unanimously they said metal. It's lightweight, easy to maintain, and inexpensive, and it provides a more consistent and even bake.

Is 30 minutes long enough to cook chicken thighs? ›

Bone-in, Skin-on Chicken Thighs:Bake at 375°F (190°C): 35-45 minutes. Bake at 400°F (200°C): 30-40 minutes. Boneless, Skinless Chicken Thighs:Bake at 375°F (190°C): 25-30 minutes.

Is it better to cook chicken thighs in the oven or on the stove? ›

All three types of chicken thighs cook well in an oven. Boneless chicken thighs are the quickest-cooking option, and roasting skin-on thighs in an oven can yield a crispy surface even without the chicken skin. Thanks to the even heat of an oven, the bone-in variety can also cook evenly. 1.

At what temp are chicken thighs most tender? ›

For the ultimate juicy and tender chicken thigh experience, aim for an internal temp between 175 and 185 F. Any temperature higher than that can dry out or burn your meat, but the perfect 175° to 185° range will get you well above the minimum safe temperature and maximize the poultry's flavor potential.

Is it better to cook chicken thighs fast or slow? ›

The key is to cook them slowly.

Gentle techniques—such as braising at a relatively low heat and grilling over an indirect fire—work best. The goal is to keep the meat at an internal temp between 140 and 195 degrees—the collagen-breakdown sweet spot—for as long as possible.

How do you get seasoning to stick to chicken thighs? ›

First loosen the chicken skin — this can be done by carefully sliding a paring knife underneath the skin, or by hand — and then thoroughly incorporate both your seasoning and a layer of fat under the skin. Next coat the chicken generously with salt, pepper, spices, or a dry rub.

What is the best temperature to cook chicken thighs? ›

The key to achieving perfectly cooked chicken thighs is baking them at 375F (190C) or until the internal temperature reaches 175F (80C). The oven's temperature is just right for the chicken to cook evenly and get that golden brown glow.

Is 400 too high to bake chicken? ›

The best way to bake chicken breasts is the oven is at 400 F. Simply drizzle some olive oil in the bottom of your baking dish, season your skinless chicken breasts generously and add a pat of butter on top of each chicken breast.

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