Introduction

This roasted chicken with winter squash recipe combines tender, marinated chicken thighs with caramelized squash and fresh greens for a comforting and nutritious meal. It’s perfect for crisp evenings when you want something hearty yet full of vibrant flavors.

Roasted Chicken with Winter Squash and Baby Greens Salad Recipe - Recipe Image

Ingredients

4 boneless, skinless chicken thighs (approximately 1.1 lbs)
1.5 lbs winter squash (butternut or acorn), peeled, seeded, cut into ¾-inch cubes
1 small red onion, sliced into thin wedges
4 cups mixed baby greens (arugula, spinach, or baby kale)
3 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup or honey
1 garlic clove, minced
1 teaspoon dried thyme
½ teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
½ cup toasted pecans, roughly chopped
½ cup crumbled feta cheese (optional)
1 tablespoon fresh parsley, chopped

Instructions

Step 1: Preheat the oven to 425°F and line a large sheet pan with parchment paper.
Step 2: In a small bowl, whisk together 2 tablespoons olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, dried thyme, smoked paprika, salt, and pepper to make the marinade.
Step 3: Place the chicken thighs in a large bowl, add 3 tablespoons of the marinade, toss to coat evenly, and let them rest for 10 minutes.
Step 4: Arrange the squash cubes and red onion wedges on the prepared sheet pan. Drizzle with the remaining 1 tablespoon olive oil, season with salt and pepper, and toss to coat.
Step 5: Nestle the marinated chicken thighs among the vegetables on the sheet pan.
Step 6: Roast for 30 to 35 minutes, flipping the vegetables halfway through, until the chicken reaches an internal temperature of 165°F and the squash is tender and caramelized.
Step 7: Remove the chicken from the oven and let it rest for 5 minutes before slicing into strips.
Step 8: In a large bowl, toss the roasted vegetables with mixed greens and half of the remaining dressing.
Step 9: Arrange the salad on plates, top with sliced chicken, toasted pecans, feta cheese if using, and chopped parsley. Drizzle with additional dressing as desired and serve warm or at room temperature.

Tips & Variations

Use a mix of winter squash types for added texture and flavor.
Substitute maple syrup with honey for a different sweetness profile.
For a spicier kick, add a pinch of cayenne pepper to the marinade.
Serve with crusty bread for a fuller meal.
Omit the feta to make this dish dairy-free.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the chicken tender and the squash flavorful. For best taste, reheat just before serving and add fresh greens after warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken thighs instead?

Yes, bone-in thighs can be used but may require a longer roasting time. Make sure to check that the internal temperature reaches 165°F for safety.

What can I substitute for pecans if I have a nut allergy?

Sunflower seeds or pumpkin seeds make a great nut-free alternative, providing a similar crunch and nutty flavor.

Roasted Chicken with Winter Squash and Baby Greens Salad Recipe

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4.9 from 77 reviews

This Roasted Chicken Winter Squash recipe features tender, juicy chicken thighs marinated in a flavorful balsamic and herb dressing, roasted alongside sweet winter squash and red onions. Served over a bed of fresh mixed greens and topped with crunchy toasted pecans and optional feta cheese, this dish offers a perfect balance of savory, sweet, and fresh elements for a hearty and healthy meal.

Author: zara
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Roasting
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Chicken and Marinade

4 boneless, skinless chicken thighs (approximately 1.1 lbs)
3 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup or honey
1 garlic clove, minced
1 teaspoon dried thyme
½ teaspoon smoked paprika
Salt and freshly ground black pepper, to taste

Vegetables and Salad

1.5 lbs winter squash (butternut or acorn), peeled, seeded, cut into ¾-inch cubes
1 small red onion, sliced into thin wedges
4 cups mixed baby greens (arugula, spinach, or baby kale)
½ cup toasted pecans, roughly chopped
½ cup crumbled feta cheese (optional)
1 tablespoon fresh parsley, chopped

Instructions

Preheat Oven and Prepare Sheet Pan: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper to prevent sticking and for easy cleanup.
Prepare Marinade: In a small bowl, whisk together 2 tablespoons olive oil, balsamic vinegar, Dijon mustard, maple syrup or honey, minced garlic, dried thyme, smoked paprika, salt, and pepper until well combined.
Marinate Chicken: Place the chicken thighs in a large bowl, add 3 tablespoons of the prepared marinade, and toss to coat the chicken evenly. Let the chicken rest for 10 minutes to absorb the flavors.
Prepare Vegetables: Arrange the cubed winter squash and sliced red onion wedges on the prepared sheet pan. Drizzle with the remaining 1 tablespoon olive oil, season with salt and pepper, and toss to coat all pieces thoroughly.
Add Chicken to Sheet Pan: Nestle the marinated chicken thighs among the vegetables on the sheet pan, ensuring even spacing.
Roast Chicken and Vegetables: Place the sheet pan in the preheated oven and roast for 30 to 35 minutes. Flip the vegetables halfway through roasting to achieve even caramelization. Roast until the chicken reaches an internal temperature of 165°F (74°C) and the squash is tender and nicely browned.
Rest and Slice Chicken: Remove the chicken from the oven and let it rest for 5 minutes to retain juices before slicing into strips.
Assemble Salad: In a large bowl, toss the roasted vegetables with the mixed baby greens and half of the remaining marinade or dressing to combine flavors.
Serve: Arrange the salad on serving plates, top with the sliced chicken, sprinkle with toasted pecans and crumbled feta cheese if using, and garnish with chopped fresh parsley. Drizzle additional dressing as desired. Serve warm or at room temperature for a satisfying meal.

Notes

Use butternut squash for a sweeter flavor or acorn squash for a nuttier taste.
Letting the chicken marinate even longer will enhance the flavor.
Feta cheese adds a creamy, tangy contrast but can be omitted for a dairy-free option.
Ensure chicken reaches 165°F internally for safe consumption.
This dish pairs well with crusty bread or quinoa for added bulk.
Leftovers can be stored in the refrigerator for up to 3 days.

Keywords: roasted chicken, winter squash, sheet pan dinner, healthy chicken recipe, fall recipe, balsamic chicken, roasted vegetables, easy dinner