• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • About
  • Contact
  • Subscribe

Kitchen Konfidence logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • ×

    Home / Recipes / Course / Dinner

    1 Sep 27, 2022 Chicken  |   Jump to Recipe

    Roasted Chicken Thighs and Delicata Squash Recipe

    This is a sponsored post written by me on behalf of Foster Farms. All opinions are 100% mine.

    This post may contain affiliate links.

    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 Chicken and Delicata Squash

    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.

    Roasted Chicken and Delicata Squash Ingredients

    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!

    Sliced Delicata Squash
    Making Apple Cider Vinaigrette

    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.

    Sheet Pan Chicken and Delicata Squash
    Roasted Chicken and Delicata 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 and Delicata Squash

    Roasted Chicken Thighs and Delicata Squash

    by Brandon
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Dinner
    Servings 2 – 4 servings

    Ingredients
      

    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

    For serving:

    • 3 cups baby arugula
    • 1/4 cup salted, roasted pumpkin seeds
    • Freshly grated Parmesan cheese, for sprinkling

    Instructions
     

    • 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.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

    1
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

    More Dinner Recipes

    • Truffle Butter Chicken Thighs Recipe
    • Instant Pot Chicken Tacos
      Instant Pot Chicken Tacos Recipe
    • Grilled Lemon Pepper Chicken Recipe
      Grilled Lemon Pepper Chicken Recipe
    • Rigatoni with Vodka Sauce
      Homemade Vodka Sauce Recipe
    • Facebook
    • Twitter
    • WhatsApp
    • Email

    Categories: Chicken Tags: apple cider vinegar, arugula, black pepper, chicken thighs, delicata squash, dijon mustard, garlic, kosher salt, maple syrup, olive oil, parmesan cheese, pumpkin seeds, red chile flakes, thyme

    Reader Interactions

    Comments

    1. Jeff the Chef says

      October 3, 2022 at 6:33 am

      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.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


    Popular Posts

    • Pork Ribs on the Grill
      Pork Ribs on the Grill
    • Sriracha Aioli Recipe
      Sriracha Aioli Recipe
    • Zucchini Pizza Recipe
      Zucchini Pizza Recipe
    • Jorge's Green Chilaquiles Recipe
      Jorge’s Green Chilaquiles Recipe

    GET THIS FREE 40-PAGE ECOOKBOOK! SIGN UP BELOW

    ebook cover 2021
    Subscribe Here

    Footer

    ↑ back to top

    Get Social!

    • Facebook
    • Instagram
    • Pinterest

    Quick Links

    • About
    • Contact
    • Privacy Policy
    • Copyright & Licensing
    • Download my E-Book!
    • See All Recipes

    Kitchen Konfidence is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    All Content & Images © 2022 Kitchen Konfidence

    Scroll Up