Name: Roasted Chicken Thighs with Butternut Squash & Broccoli Recipe
Prep time: 15 min
Cook time: PT-488951H47M23S
Total time: PT-488951H47M23S
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); Fresh parsley for garnish

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

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

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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