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Roasted Fall Chicken with Root Vegetables

This dish features bone-in chicken thighs roasted alongside seasonal root vegetables such as squash and sweet potatoes. The ingredients caramelize in the oven, developing crispy edges and tender textures, with the natural flavors enhanced by herbs and roasting at high heat.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4
Calories 520 kcal

Equipment

  • Baking sheet or pan
  • Chef's knife
  • Cutting Board
  • Kitchen tongs
  • Measuring spoons

Ingredients
  

  • 4 pieces bone-in skin-on chicken thighs preferably organic for best flavor
  • 2 cups butternut squash or delicata squash peeled and cut into chunks
  • 2 cups sweet potatoes peeled and cut into chunks
  • 3 tablespoons olive oil divided
  • 1 teaspoon dried thyme or rosemary or a mix of herbs
  • to taste salt and black pepper
  • 2 cloves garlic minced

Instructions
 

  • Preheat your oven to 425°F (220°C). Arrange the chicken thighs on a large baking sheet, skin side up, and pat them dry with paper towels. Drizzle with a tablespoon of olive oil and season generously with salt, pepper, and half of the herbs. Rub the seasonings into the skin, then set aside.
  • Chop the butternut squash and sweet potatoes into roughly 1-inch chunks. Toss the vegetables with a tablespoon of olive oil, minced garlic, the remaining herbs, salt, and pepper until evenly coated. Spread them out in a single layer around the chicken on the baking sheet.
  • Place the baking sheet in the oven and roast for about 40 minutes. During this time, the chicken skin should turn golden and crispy, while the vegetables develop caramelized edges and become tender when pierced with a fork. Rinse and prepare a quick check halfway through if needed.
  • Once the dish is roasted and the vegetables are caramelized, remove the baking sheet from the oven. Use tongs to check that the chicken thighs are cooked through and have an internal temperature of at least 165°F (74°C). The vegetables should be soft and browned.
  • Let the chicken rest for a few minutes on the pan, allowing juices to redistribute and the skin to crisp up a little more. Meanwhile, give the vegetables a quick toss or sprinkle with fresh herbs if desired for extra flavor.
  • Plate the crispy chicken thighs alongside the roasted, caramelized vegetables. Serve hot, allowing the rich, roasted flavors and textures to shine. Enjoy the hearty, seasonal taste of this simple autumn-inspired meal.

Notes

For extra flavor, sprinkle fresh herbs or a squeeze of lemon juice over the dish just before serving. Feel free to swap in other root vegetables or herbs based on what you have on hand.