Roasted Chicken Thighs With Winter Squash

It's so easy to make this delicious recipe for roasted chicken thighs that you'll want to make it every week.
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 4
Author Matthew Cetta


  • 1/2 a Lemon Halved Lengthwise And Thinly Sliced
  • 4 Chicken Thighs
  • 1 Tablespoon Plus 1 Teaspoon Extra Virgin Olive Oil
  • 1 Tablespoon Sage Chopped
  • 1 1/2 Teaspoon Whole Coriander Seed
  • 1 1/2 Teaspoon Whole Black Mustard Seed
  • 1 1/2 Teaspoon Freshly Ground Black Pepper
  • 1/4 Cup Maple Syrup
  • 3 Tablespoons Brown Butter
  • 1/4 Teaspoon Chile Powder
  • 1 Acorn Squash Seeded and Cut Into 1/4 Inch - 1/2 Inch Slices
  • 1/4 Cup Scallions Thinly Sliced


  1. Heat a medium cast iron (or other heavy bottomed) skillet over medium-high heat. Add oil and heat for a minute. Add the lemons and sauté until browned on each side (about 1-2 minutes per). Set aside to cool.
  2. In a large glass bowl, toss the chicken with cooked lemon slices, 1 tablespoon of olive oil, sage, coriander, 1 mustard seeds, salt, and pepper. Let stand covered for 30 minutes.
  3. Preheat an oven to 425ºF
  4. In a small saucepan over medium heat, combine brown butter, maple syrup, 1/2 teaspoon of salt, and chile powder. Simmer for 3 minutes. Toss the liquid with the acorn squash.
  5. In a 9" x 13" roasting pan, make a bed of squash rings in a single layer. If you have more squash layer it in the center. Place the chicken thighs on the squash skin side up and roast for 20 minutes.
  6. In a small bowl, toss the scallions with 1 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.

Recipe Notes

Serve with each individual thigh on a ring of squash

Adapted from Melissa Clark of the New York Times