Herb-Roasted Chicken Thighs with Butternut Squash

This delightful dish features succulent chicken thighs roasted to perfection alongside sweet, caramelized butternut squash. Enhanced with a medley of fresh herbs and spices, it strikes a perfect balance between traditional comfort and modern flair. Ideal for a cozy dinner, it’s also gluten-free and packed with protein.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 2 teaspoons fresh rosemary, chopped
• 2 teaspoons fresh thyme, chopped
• 4 cloves garlic, minced
• Salt and pepper to taste
• 1 teaspoon smoked paprika
• 1 tablespoon honey
• Juice of 1 lemon

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the butternut squash cubes with 1 tablespoon of olive oil, salt, pepper, and half of the smoked paprika. Spread them on one side of a large baking sheet.
3. In the same bowl, combine the chicken thighs with the remaining olive oil, garlic, fresh herbs, remaining smoked paprika, salt, pepper, honey, and lemon juice.
4. Arrange the chicken thighs skin-side up on the other side of the baking sheet.
5. Roast in the preheated oven for about 35-40 minutes, or until the chicken is cooked through and the skin is crispy, and the squash is tender and caramelized.
6. Let rest for 5 minutes before serving. Enjoy!