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Looking for a simple weeknight dinner that comes together all on one sheet pan? Try my Roasted Chicken Thighs and Delicata Squash recipe infused with the flavors of fall.
Roasted bone-in, skin-on chicken thighs are one of my favorite simple proteins to prepare during the week. Made with just olive oil, thyme, salt and pepper the chicken is so tender and juicy while the skin gets crispy and golden.
In this recipe, Foster Farms Chicken Thighs are roasted with sliced delicata squash. The squash is then tossed with arugula, pumpkin seeds, Parmesan cheese and a punchy apple cider vinaigrette. Delicata squash is one of my seasonal favorites, because you can eat both the skin and the flesh. No need to worry about peeling tough skin! Continue reading for the recipe.
How to Roast Chicken Thighs
Bone-in, skin-on chicken thighs are one of the easiest cuts of chicken to roast. The added bone and skin add flavor while helping to prevent the chicken from drying out. Here’s how I like to roast chicken thighs:
Preheat an oven to 425°F. Place chicken thighs on a rimmed baking sheet and lightly drizzle with olive oil. Using your hands, make sure the thighs are covered all over with the oil. Season both sides liberally with salt and pepper.
Roast chicken thighs until the internal temperature reaches 165°F (25 to 30 minutes). Let the chicken rest for 5 minutes before enjoying. If you want to get the skin a bit crispier, you can pop the chicken until the broil for a couple minutes. Just keep an eye on it!
How to Cook Delicata Squash
To cook delicata squash, trim off the stem end of the squash, then carefully cut the squash in half lengthwise. Using a spoon, scoop out and discard the seeds. At this point, the squash is ready to cook!
You can roast delicata squash in big pieces or slice each half into half moons (like in this recipe). Place delicata squash on a rimmed baking sheet and drizzle with olive oil. Using your hands, coat each piece of squash with the oil, then sprinkle with salt and pepper.
Roast delicata squash in a 425°F oven until tender and golden (25 to 30 minutes). I like to get one side of the squash deeply brown, and then finish the squash under the broiler, so the other side gets some color.
Can You Eat Delicata Squash Skin?
100% YES. The skin will get crispy as it roasts in the oven, and it’s totally edible. This is one of the main reasons why I love delicata squash compared to other hard, winter squash.
How to Make Apple Cider Vinaigrette
In this recipe, roasted chicken thighs and delicata squash are paired with arugula, pumpkin seeds, Parm and an easy apple cider vinaigrette. There are a lot of rich flavors in this dish, so the vinaigrette provides so much welcomed contrast. Here’s how I make it:
To make apple cider vinaigrette, place 1 tablespoon apple cider vinegar, 1 minced garlic clove, 1/2 teaspoon dijon mustard and 1/2 teaspoon maple syrup in a small bowl. Season with salt and a pinch of crushed red pepper flakes, then whisk to combine. Let sit for a few minutes, then whisk in 2 tablespoons extra-virgin olive oil. Taste the dressing and add more salt if needed. It’s that simple!
Roasted Chicken Thighs and Delicata Squash
For the chicken:
- 2 delicata squash
- 2 pounds Foster Farms Chicken Thighs
- 2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- Thyme sprigs, for scattering (10 – 15 sprigs)
For the apple cider vinaigrette:
- 1 tablespoon apple cider vinegar
- 1 garlic clove, minced
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon maple syrup
- Kosher salt
- Crushed red pepper flakes
- 2 tablespoons extra-virgin olive oil
- 3 cups baby arugula
- 1/4 cup salted, roasted pumpkin seeds
- Freshly grated Parmesan cheese, for sprinkling
- Preheat an oven to 425°F.
- Trim off the stem end of each delicata squash. Carefully cut each squash in half lengthwise, then remove the seeds. Slice each half into 3/4-inch thick half moons. Place chicken thighs on a rimmed baking sheet and drizzle with 1 tablespoon olive oil. Using your hands, make sure the thighs are coated on both sides with olive oil. Season both sides with well with salt and pepper. Scatter thyme sprigs over half the baking sheet. Place seasoned chicken thighs on top of the thyme sprigs, spaced out so they aren’t touching.
- Place delicata squash on the other half of the sheet pan. Drizzle with remaining olive oil, and season with salt and pepper. Roast chicken and squash for 25 to 30 minutes until the squash is tender and the chicken registers an internal temperature of 165°F. Pop the sheet pan under a broiler set on high for about 5 minutes to get some golden color on top. Let chicken rest for 5 minutes before serving.
- While the chicken is cooking, prepare the vinaigrette. Place vinegar, garlic, mustard and maple syrup in a medium bowl with a pinch of salt and crushed red chile flakes, whisking to combine. Let sit for a few minutes, then whisk in olive oil. Season to taste with additional salt.
- To serve, divide chicken thighs between 2 to 4 plates. Then, make a salad on the side with the arugula, roasted squash, pumpkin seeds and a sprinkling of parmesan. Drizzle both salad and chicken with the vinaigrette. Enjoy immediately.
Jeff the Chef says
This sounds great. I’ve never had delicata squash. I love that you can eat the skin. But in any case, I think it’s the vinaigrette that really makes this dish special.