Roasted Chicken Thighs with Butternut Squash

After defrosting a few packages of butternut squash, I ended up not using all of them as planned. So, I’ve decided to add one of the packages to the pan with chicken thighs and onions I was about to put in the oven. The butternut squash was mixed with the onions, balsamic-pear vinegar, maple syrup and Sriracha sauce, and was used as a bed for the spiced chicken thighs.
The result was so tasty; spicy, salty and sweet vegetables with golden-brown crispy skin chicken thighs. I will no doubt prepare this quick and tasty dish again very soon. Try it and enjoy.

* Balsamic-pear vinegar is a mix of wine vinegar, grape and pear must and caramel. It is less acidic and thicker than vinegar. It is available in gourmet stores or online.

Makes: 2-4
Prep time: 10 minutes
Roasting time: 50 minutes

For the chicken:
4 medium chicken thighs, 2 lbs/900 grams), bone-in skin-on, preferably air chilled
1 tsp salt
Β½ tsp each: sweet paprika, onion powder, garlic powder
A few drops Sriracha sauce
1 Tbs olive oil
For the vegetables:
1 package (1 lb/454 grams) frozen cubed butternut squash, thawed
2 medium onions, sliced thick
2 Tbs Balsamic-Pear vinegar (see notes)
2 Tbs maple syrup
A few drops Sriracha sauce
1 tsp salt
Β½ tsp four peppers mix
2 Tbs olive oil
For serving: (optional)
Couscous with fresh herbs (for instructions see THIS post)

1. Preheat the oven to 420F (215C). Line a deep roasting pan with aluminum foil and baking paper.
2. In a small bowl, combine the chicken with the spices, salt, Sriracha sauce and oil. Mix well to coat and keep at room temperature until using.
3. Place the butternut squash in the pan, add the rest of the ingredients and mix. Add the chicken thighs on top.

4. Roast for 50 minutes, or until the chicken skin is deep brown and the vegetables caramelize.

65 thoughts on “Roasted Chicken Thighs with Butternut Squash

  1. Cecile says:

    AWESOME!! I have’t been checking in with my fellow bloggers – or blogging, for that matter – for far too long.
    But this recipe caught my eye for two reasons; it’s delicious AND I just purchased some chicken thighs and (fresh) butternut squash at Whole Foods. (I’m ‘trying’ to eat better….) ; o )
    I’m gonna make this for my dinner tonight. I don’t have all the lovely ingredients you include, but I can come up with a facsimile of your wonderful recipe! I’ll get back to you about how successful I was.
    Wishing you and yours all the best for 2018.

    Liked by 1 person

  2. skd says:

    The glaze on the chicken looks beautiful. I think it is a filling meal option. Learnt about some new ingredients. But I guess I can’t add the pear vinegar because of the wine. I will try it with cider vinegar. Thanks for sharing Ronit😊

    Liked by 1 person

  3. Yana says:

    Hello Ronit, just to let you know, that I made this last night and we absolutely loved it. The only thing, I’ve added a few bell peppers to the mix too. I served with the cous cous as well. It was delicious, I’d make it again, as it’s so easy to adapt.
    Thank you again for another great recipe! πŸ™‚

    Liked by 1 person

    • Ronit Penso Tasty Eats says:

      Thank you Felix for your comment. I’ve used bone-in with skin on (which came very crispy here!). I usually specify all this, but neglected to do so in this post. I’ll correct it. πŸ™‚
      p.s. Clicking on any photo will enlarge it, so it’s easier to see more details.


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