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