Looking for the prefect one pan chicken dish? Roasted Chicken Thighs With Acorn Squash are a perfect weeknight autimn dinner.
Why Did Adele Cross The Road?
To say “Hello” from the other side!
Hello, friends! Today’s recipe is a stunner! We are going to make Roasted Chicken Thighs with Acorn Squash. It’s a super simple recipe that I adapted from my personal cooking hero New York Times food writer Melissa Clark. There was nothing wrong with the original, I just wanted to give it a little bit more of a kick. It’s also an easy weeknight recipe that actually tastes delicious! There’s not much to say other than let’s get to it.
Does This Recipe Have Bacon In It? I’m Not Eating It If There’s No Bacon In It!
Alas, no, but it’s damn tasty anyway! Besides, we can’t eat bacon all the time. Sadly. So, first thing’s first, we need to cut up an acorn squash. Acorn squashes are a winter squash that you can find in the produce section during the fall months. They have a sweet orange flesh but a super thick green skin and cutting them can be a challenge. So my trick; a freaking saw! No joke! A handsaw has weight, size, and most importantly serrated teeth. A very sharp serrated knife could work, but honestly a saw is the best tool for the job.
Cut your acorn squash in half and scoop out the seeds and stringy bits with an ice cream scooper. Warning, do not throw them in the garbage disposal as it will jam it up. Well, I suppose you could if you really missed the Roto Rooter guy. Maybe you’re buddies. Maybe you really want see some plumber’s wedge. Whatever, I don’t judge.
Next, cut squash into 1/4 – 1/2-inch thick rings and set aside. Next cut a lemon in half lengthwise and then into thin slices. Heat a medium heavy bottomed skillet over medium-heat and add some olive oil. Toss the lemons in and sauté on each side until the sugars begin to brown (about 1-2 minutes on each side). Set aside and let cool.
In a large glass bowl, toss the chicken with lemon slices, olive oil, coriander seeds, black mustard seeds, salt, and pepper. This recipe uses black mustard seeds because they are spicier than the yellow ones. Let that sit covered for 30 minutes.
OK It’s 30 Minutes Later, Now What?
Now we’re ready to cook! Preheat your oven to 425ºF. While the oven is preheating, combine brown butter, syrup, chili powder and half a teaspoon of salt in a small saucepan over medium heat and simmer for 3 minutes.
Now one thing before we keep going. this recipe uses brown butter. Brown butter is simply butter that has been cooked long enough that the milk proteins brown giving it a rich nutty flavor. Here is an article on how to make it. You can make it by the stick and then refrigerate it for a future use.
Toss the liquid in the pot with the squash to coat evenly. Lay each squash ring out in a 9”x13” roasting pan in a single layer. If there is more just add it in another layer in the center. Place the chicken on top, skin side up and roast in the oven for 15 minutes. In a small bowl, toss the sliced scallions and a teaspoon of olive oil. Scatter the scallions atop the contents of the pan. Put it back in the oven and roast for an additional 20 minutes or until no longer pink.
That’s it, kids. You’re done. You can go fancy and serve the each individual chicken thigh on a ring of squash, or you can just put the pan on the table and have your family feed themselves. The latter option is much easier.
Currently Jamming To
This has been stuck in my head all week.
This recipe requires a little something special. Here’s a list of what you will need: