Roasted Chicken Thighs With Winter Squash

By Melissa Clark

Roasted Chicken Thighs With Winter Squash
Andrew Scrivani for The New York Times
Total Time
45 minutes, plus 30 minutes’ marinating
Rating
5(2,835)
Comments
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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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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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Ratings

5 out of 5
2,835 user ratings
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Comments

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.

SSL Fam

Cook squash beforehand for 15 minutes, then put maple syrup sauce on top and add chicken.

Erin

I didn’t have a lemon. Instead of the seasoning listed, I used Zataar, which has lemon in it. I bloomed the spices with the butter and added the maple syrup. Tossed everything on the pan to save a dish.

Robyn

This was good though next time I would use much less maple syrup. We found it far too sweet.

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