Roasted Fall Chicken with Vegetables
This one-pan dish features bone-in chicken thighs roasted alongside sweet butternut squash and red onions, infused with garlic and fresh thyme. The result is a hearty, caramelized meal with crispy chicken skin and tender, flavorful vegetables, perfect for cozy fall evenings.
Equipment
- Large rimmed baking sheet
- Tongs
- Sharp knife
- Meat thermometer
Ingredients
- 4 pieces bone-in chicken thighs skin-on preferred
- 1 medium butternut squash peeled and cut into chunks
- 1 red red onion sliced into wedges
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 2 teaspoons fresh thyme chopped
- 1 lemon lemon zest only
- to taste salt and pepper
Instructions
- Preheat your oven to 200°C (400°F) and line your large baking sheet with parchment paper or keep it unlined for extra crispness.
- Pat the chicken thighs dry with paper towels to promote crispy skin. Season generously with salt, pepper, and a pinch of smoked paprika if you like for extra flavor.
- In a small bowl, mix the minced garlic, chopped thyme, olive oil, lemon zest, salt, and pepper to create a fragrant herb oil.
- Toss the butternut squash chunks and sliced red onion with half of the herb oil mixture, ensuring everything is evenly coated and spread out on one side of the baking sheet.
- Place the seasoned chicken thighs on the other side of the baking sheet, skin-side up, nestling them among the vegetables.
- Drizzle a little extra olive oil over the chicken skin to help it crisp up during roasting.
- Roast in the oven for 35 to 40 minutes, checking after 20 minutes to ensure even browning. Turn the vegetables if they start to brown too quickly.
- Use a meat thermometer to check the chicken's internal temperature; it should read 75°C (165°F) to be perfectly cooked and juicy.
- Once cooked, remove the baking sheet from the oven and let the chicken rest for about 5 minutes to retain its juices.
- Squeeze the juice of half a lemon over the roasted chicken and vegetables for a bright, fresh finish.
- Serve the crispy chicken thighs alongside the caramelized squash and onions, garnished with additional thyme if desired.
Notes
For extra crunch, broil on high for 2-3 minutes at the end, keeping a close eye to prevent burning.