Roasted Chicken Thighs with Butternut Squash & Broccoli Recipe

There’s something undeniably comforting about a warm, roasted dinner filling your kitchen with rich, savory aromas, especially as the evenings grow cooler. Roasted Chicken Thighs with Butternut Squash & Broccoli is the perfect meal for those cozy weeknights when you crave something hearty yet wholesome. This dish brings together tender, golden-brown chicken thighs, sweet roasted butternut squash, and crisp-tender broccoli, all infused with aromatic herbs and a touch of garlic.

Inspired by the tradition of simple, one-pan family dinners, this recipe is designed to be both comforting and stress-free. Growing up, roasted dinners were a weekly ritual in many households, with everyone gathering around the table to enjoy a meal that was flavorful, nourishing, and made with love. This recipe channels that same warmth and simplicity, making it ideal for busy weeknights, casual weekend dinners, or even a special family gathering.

Not only is this dish visually appealing, with its vibrant golden-orange squash and bright green broccoli, but it’s also a nutritional powerhouse. It’s high in protein, fiber, and essential vitamins, making it a well-rounded meal that’s as satisfying as it is delicious. Whether you’re cooking for yourself, your family, or friends, this roasted chicken and vegetable combination will surely become a favorite.

Ingredients

• 6 bone-in, skin-on chicken thighs

• 1 medium butternut squash, peeled and cut into 1-inch cubes

• 2 cups broccoli florets

• 3 tablespoons olive oil

• 4 garlic cloves, minced

• 1 teaspoon paprika

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1/2 teaspoon salt, or to taste

• 1/2 teaspoon black pepper, or to taste

• 1 tablespoon balsamic vinegar (optional, for added depth)

• Fresh parsley for garnish

Directions

1. Preheat the oven and prepare your baking sheet
   Begin by preheating your oven to 425°F (220°C). A hot oven is essential for achieving that perfect golden-brown skin on your chicken thighs while roasting your vegetables to tender, caramelized perfection. Line a large baking sheet with parchment paper or lightly grease it with olive oil. This step not only prevents sticking but also makes cleanup much easier. If you’re using a darker pan, consider reducing the temperature slightly toward the end of cooking to prevent the vegetables from burning.

2. Prepare the chicken thighs
   While the oven is heating, start prepping the chicken. Pat each chicken thigh thoroughly dry with a paper towel. Moisture is the enemy of crispy skin; if the chicken is damp, it will steam instead of roast, leaving you with soggy skin. Take a moment to inspect the thighs and trim any excess fat or loose skin if desired, but leave most of the skin intact—it’s where much of the flavor and juiciness comes from during roasting.

3. Season the chicken
   Now comes the fun part: seasoning. In a small bowl, mix together salt, black pepper, paprika, dried thyme, and rosemary. These classic spices complement the natural flavors of chicken beautifully, adding warmth, aroma, and depth. Rub the spice mixture evenly under the skin, if possible, as well as over the top of the thighs. Rubbing under the skin allows the seasoning to penetrate the meat, making each bite flavorful. Don’t rush this step—taking the time to season properly is what sets this recipe apart.

4. Prepare the butternut squash
   While the chicken is resting with its seasoning, prepare the butternut squash. Peel it, remove the seeds, and cut it into 1-inch cubes. Toss the cubes in 2 tablespoons of olive oil, the first half of your minced garlic, a pinch of salt, and freshly ground black pepper. Spreading the cubes evenly on the baking sheet ensures that each piece roasts consistently and develops a sweet, caramelized exterior. Consider giving the squash a little space between pieces—crowding can lead to steaming instead of roasting.

5. Arrange chicken and squash on the baking sheet
   Place the seasoned chicken thighs skin-side up among the squash cubes on the prepared baking sheet. Make sure there’s some space between each piece of chicken; this allows hot air to circulate and promotes even roasting. If the chicken pieces are too close together, the skin will not crisp properly, and the squash may not brown evenly.

6. Roast the chicken and squash
   Slide the baking sheet into your preheated oven and roast for 25–30 minutes. Halfway through the cooking time, stir the squash gently to ensure even browning and caramelization. During this time, the chicken will begin to render its fat, which helps flavor the vegetables, creating a wonderful roasted aroma that will fill your kitchen.

7. Add the broccoli florets
   About 10–12 minutes before the chicken and squash are finished, toss the broccoli florets with the remaining olive oil, minced garlic, salt, and pepper. Spread them on the baking sheet around the chicken and squash. Broccoli cooks faster than butternut squash, and adding it later prevents it from overcooking while still allowing it to roast to a crisp-tender texture.

8. Check doneness
   Always check your chicken’s internal temperature using a meat thermometer—it should reach 165°F (74°C). The skin should be golden brown, crisp, and slightly caramelized. The vegetables should be tender with lightly browned edges, indicating they are perfectly roasted. If the chicken isn’t quite done but the vegetables are, you can remove the veggies and let the chicken finish cooking.

9. Optional balsamic drizzle
   For a subtle layer of sweetness and tang, consider drizzling 1 tablespoon of balsamic vinegar over the roasted chicken and vegetables just before serving. This simple addition enhances the flavors, balancing the savory herbs and naturally sweet squash. It also adds a glossy finish, making your dish look as good as it tastes.

10. Garnish and serve
    Finally, sprinkle fresh chopped parsley over the roasted chicken and vegetables for a bright pop of color and a touch of freshness. Serve immediately while hot and enjoy a wholesome, hearty meal that’s both satisfying and visually stunning.

Tips for Perfect Roasted Chicken Thighs

• Pat the chicken dry: Moisture is the enemy of crispy skin. Always dry the chicken thoroughly before seasoning.

• Don’t overcrowd the pan: Giving the chicken and vegetables enough space allows for even roasting and prevents steaming.

• Use bone-in, skin-on thighs: They remain juicier than boneless or skinless cuts and develop more flavor.

• Mix herbs to taste: Fresh or dried herbs like thyme, rosemary, and oregano work wonderfully, but adjust based on preference.

• Rest the chicken: Let it rest for 5–10 minutes after roasting. This keeps the juices inside and makes the meat tender.

Variations and Substitutions

• Vegetables: Swap broccoli for Brussels sprouts, carrots, or cauliflower. Roasting different vegetables can change the flavor profile.

• Spices: Add smoked paprika or chili flakes for a smoky or spicy twist.

• Sauces: Drizzle honey mustard or a garlic lemon sauce over the chicken for added flavor.

• Herbs: Fresh herbs like sage, tarragon, or basil can be added after roasting for a fresh, aromatic touch.

• Chicken alternatives: Boneless chicken thighs or even chicken drumsticks work, but adjust roasting times accordingly.

Nutritional Benefits

This meal is more than just comfort food; it’s packed with nutrition.

• Chicken thighs are rich in protein and essential vitamins like B6 and B12, supporting muscle repair and overall energy.

• Butternut squash offers a hearty dose of fiber, vitamin A, and antioxidants, promoting eye health and immunity.

• Broccoli provides vitamin C, vitamin K, and folate, which are essential for a healthy immune system and bone strength.

• Olive oil is a heart-healthy fat, supporting cardiovascular health and adding flavor without excess calories.

Altogether, this dish balances macronutrients and micronutrients, making it an ideal weeknight meal that satisfies both taste and health goals.

Serving Suggestions

• Serve with quinoa, brown rice, or couscous to make the meal more filling.

• Pair with a fresh green salad for added crunch and fiber.

• Add a side of garlic bread or dinner rolls for a comforting, hearty touch.

• Leftovers can be used in meal prep bowls, with additional grains or roasted vegetables, for an easy next-day lunch.

Frequently Asked Questions

Can I use frozen vegetables?
Yes, you can use frozen vegetables for this recipe, but there are a few important tips to keep in mind. Frozen vegetables often contain extra water, which can make them steam rather than roast, resulting in softer, less flavorful veggies. To prevent this, thaw the vegetables completely before cooking. After thawing, pat them dry thoroughly with a clean kitchen towel or paper towels to remove any excess moisture. This ensures that when roasted alongside the chicken, they develop a nice caramelization and crisp edges, just like fresh vegetables. Keep in mind that some frozen vegetables, like broccoli florets, may cook faster than butternut squash, so you may want to add them later in the roasting process, as described in the recipe, to avoid overcooking.

Can I make this recipe ahead of time?
Absolutely! This recipe is perfect for preparing ahead, which can save time on busy weeknights or during meal prep. You can season the chicken, chop the butternut squash, and even wash and trim the broccoli the night before. Store everything separately in airtight containers in the refrigerator. On the day you plan to serve, simply arrange the chicken and vegetables on the baking sheet and roast as instructed. This approach not only saves time but also allows the flavors to meld slightly in advance, enhancing the overall taste of the dish.

Is this recipe gluten-free?
Yes, this roasted chicken and vegetable dish is naturally gluten-free, making it suitable for anyone following a gluten-free diet. The ingredients—chicken thighs, butternut squash, broccoli, olive oil, and herbs—contain no gluten. However, be mindful of any additional sauces or seasonings you may use. For example, pre-made spice blends or balsamic glazes sometimes contain hidden gluten. Always check the labels to ensure all components are gluten-free.

How do I store leftovers?
Leftovers can be stored safely in an airtight container in the refrigerator for up to 3–4 days. To reheat, preheat your oven to 350°F (175°C) and place the chicken and vegetables on a baking sheet. Reheat for 10–15 minutes or until warmed through, which helps maintain the crispiness of the chicken skin and the texture of the vegetables. Avoid microwaving if possible, as it can make the chicken skin soggy and the vegetables mushy. You can also use leftovers in meal prep bowls or salads, making this recipe versatile for lunches and dinners throughout the week.

Roasted Chicken Thighs with Butternut Squash & Broccoli Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Michelle Davis
• Total Time: 50–55 minutes
• Yield: 4–6 servings 1x

Print Recipe

Pin Recipe

Description

A comforting one-pan meal perfect for cozy weeknights, this dish combines tender, golden-brown chicken thighs with sweet roasted butternut squash and crisp-tender broccoli. Infused with garlic and aromatic herbs, it’s nutritious, hearty, and simple to prepare, making it a family favorite any night of the week.

---

Ingredients

Scale 1x2x3x

• 6 bone-in, skin-on chicken thighs

• 1 medium butternut squash, peeled and cut into 1-inch cubes

• 2 cups broccoli florets

• 3 tablespoons olive oil

• 4 garlic cloves, minced

• 1 teaspoon paprika

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1/2 teaspoon salt, or to taste

• 1/2 teaspoon black pepper, or to taste

• 1 tablespoon balsamic vinegar (optional)

• Fresh parsley for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

• Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it.

• Pat the chicken thighs dry with a paper towel to ensure crispy skin.

• Season the chicken with salt, black pepper, paprika, thyme, and rosemary. Rub the spices evenly under the skin and over the top.

• Toss the butternut squash cubes in 2 tablespoons of olive oil, half of the minced garlic, a pinch of salt, and pepper. Spread the squash evenly on the baking sheet.

• Place the chicken thighs skin-side up on the baking sheet with space between each piece.

• Roast the chicken and squash in the preheated oven for 25–30 minutes, stirring the squash halfway through for even browning.

• Toss the broccoli florets with the remaining olive oil, garlic, salt, and pepper, then add them to the baking sheet during the last 10–12 minutes of roasting.

• Check doneness by ensuring the chicken reaches 165°F (74°C) and the skin is golden brown and crisp.

• Optional: Drizzle balsamic vinegar over the roasted chicken and vegetables for added flavor.

• Garnish with fresh parsley and serve immediately.

Notes

• Patting the chicken dry is essential for crispy skin.

• Do not overcrowd the pan to ensure even roasting.

• Bone-in, skin-on thighs retain more flavor and juiciness than boneless or skinless.

• Adjust seasoning to taste and experiment with herbs for variation.

• Leftovers can be stored in an airtight container in the fridge for up to 3–4 days.

• Prep Time: 15 minutes
• Cook Time: 35–40 minutes

Michelle Davis