Best Welcome Fall Roasted Chicken And Butternut Squash Recipes
ONE PAN ROASTED CHICKEN THIGHS WITH BUTTERNUT SQUASH
This One Pan Chicken and Squash is an easy and delicious weeknight dinner recipe! Crispy skin baked chicken and roasted butternut squash, with a touch of garlic, paprika and thyme makes this one pan meal perfect for the whole family!
Provided by Adore Foods
Categories Dinner
Time 55m
Number Of Ingredients 7
Steps:
- Preheat oven to 400F/ 200C, having the rack in the middle.
- In a large bowl, add chicken thighs and cubed butternut. Add olive oil, paprika, fresh, thyme and salt and pepper and give them a good toss, maing sure that the olive oil and condiments mix is evenly distributed on the chicken and butternut.
- Place the whole mixture into a large oven proof pan or baking sheet and place the in oven.
- Roast in the oven for almost 50 minutes, until chicken is dark golden with cripsy skin and butternut is soft. Remove from oven and allow to cool down for a couple of minutes before serving.
Nutrition Facts : Calories 750 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 333 milligrams cholesterol, Fat 46 grams fat, Fiber 8 grams fiber, Protein 63 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 537 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 34 grams unsaturated fat
SHEET PAN MUSTARD CHICKEN WITH ROASTED BUTTERNUT SQUASH
This one-pan roasted chicken with butternut squash makes for a quick and easy fall dinner idea. You just need to toss everything together and bake!
Provided by Fioa
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
- Whisk 2 tablespoons olive oil, mustard, and apple cider in a bowl.
- Sprinkle chicken breasts with rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper. Place on one side of the baking sheet; brush with mustard mixture. Place butternut squash on the other side of the baking sheet; drizzle with remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss until well coated.
- Roast in the preheated oven until squash is tender and chicken is golden, 35 to 40 minutes. Baste chicken with mustard mixture several times during roasting.
Nutrition Facts : Calories 343.7 calories, Carbohydrate 23.7 g, Cholesterol 67.2 mg, Fat 16.6 g, Fiber 3.7 g, Protein 26.3 g, SaturatedFat 2.7 g, Sodium 1127.5 mg, Sugar 4.7 g
'WELCOME FALL' ROASTED CHICKEN AND BUTTERNUT SQUASH
Great meal to warm the house and welcome fall with the smells and flavors of the season! Chicken roasts with butternut squash, apple cider, and garlic. Even the kids will love the sweet fall flavor of the chicken and vegetables! Yields 2 large servings. As this dish cools on the table, the liquid and vegetables become wonderfully syrupy!
Provided by STACIE78
Categories Butternut Squash Recipes
Time 1h25m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine squash, red potatoes, carrots, shallots, and garlic in a 9x13-inch baking dish. Pour apple cider over the vegetables and drizzle with olive oil and honey. Sprinkle with pumpkin pie spice; stir to coat vegetables. Rub chicken legs with unsalted butter and place atop vegetables. Sprinkle chicken with salt and black pepper. Cover dish with aluminum foil.
- Place into the preheated oven, turn oven temperature down to 350 degrees F (175 degrees C), and bake for 45 minutes. Remove aluminum foil, return to oven, and bake until chicken skin is crisp and brown, about 15 more minutes. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read 160 degrees F (70 degrees C).
Nutrition Facts : Calories 1001.4 calories, Carbohydrate 118.1 g, Cholesterol 142.9 mg, Fat 39.9 g, Fiber 11.7 g, Protein 47.6 g, SaturatedFat 11.2 g, Sodium 211.1 mg, Sugar 34.9 g
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