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 the oven to 200°C (400°F). Line a large baking sheet with parchment paper. Pat the chicken thighs dry with paper towels and season with salt, pepper, and smoked paprika.
- In a small bowl, combine the minced garlic, chopped thyme, olive oil, lemon zest, salt, and pepper to make the herb oil.
- Toss the butternut squash and red onion with half of the herb oil until evenly coated. Spread the vegetables on one side of the prepared baking sheet.
- Arrange the chicken thighs skin-side up on the other side of the baking sheet. Brush or drizzle the remaining herb oil over the chicken and add a little extra olive oil to the skin.
- Roast for 35–40 minutes, stirring the vegetables halfway through, until the chicken is golden brown and the vegetables are tender and caramelized.
- Check that the chicken has reached an internal temperature of 75°C (165°F). Remove the baking sheet from the oven and let the chicken rest for 5 minutes.
- Squeeze fresh lemon juice over the chicken and vegetables, garnish with extra thyme if desired, and serve warm.
Notes
For extra crunch, broil on high for 2-3 minutes at the end, keeping a close eye to prevent burning.