Herb-Roasted Chicken Thighs with Squash and Tomato Medley

This dish features succulent herb-roasted chicken thighs paired with a vibrant medley of roasted squash and sweet red tomatoes. The combination of savory herbs and the natural sweetness of the vegetables creates a comforting and satisfying meal that is both traditional and creatively appealing. Perfect for a wholesome dinner, this recipe respects classic cooking methods while introducing a delightful twist.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 2 cups butternut squash, diced
• 2 cups red tomatoes, halved
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 1 tablespoon balsamic vinegar
• Fresh basil, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the diced butternut squash, halved red tomatoes, minced garlic, olive oil, balsamic vinegar, thyme, rosemary, salt, and pepper. Toss until the vegetables are well coated.
3. Place the chicken thighs on a baking sheet, skin side up. Season them with salt, pepper, and a sprinkle of dried herbs.
4. Arrange the vegetable medley around the chicken thighs on the baking sheet.
5. Roast in the oven for 35-40 minutes, or until the chicken is cooked through and the skin is crispy, and the vegetables are tender.
6. Remove from the oven and let it rest for a few minutes. Garnish with fresh basil before serving.