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Rosemary Chicken Thighs with Honey Roasted Butternut Squash Recipe

Rosemary Chicken Thighs with Honey Roasted Butternut Squash recipe


This is a yummy dinner with chicken and squash. The chicken is flavored with rosemary and garlic. The squash is sweet because it has honey on it. It's cooked in the oven until it's all yummy and ready to eat.


1 butternut squash
1.5 lb chicken thighs, boneless skinless
3 cloves garlic
1 tablespoon fresh rosemary, chopped
1/2 teaspoon black pepper
2 tablespoons butter, unsalted
1/2 teaspoon paprika
2 tablespoons extra virgin olive oil
3 tablespoons honey
1/2 teaspoon salt
1 orange, for zest and juice


Preheat your oven to 425°F and put the rack in the middle.
Peel and mince the garlic. Chop the fresh rosemary.
In a bowl, mix the minced garlic, olive oil, rosemary, salt, and black pepper.
Put the chicken in the bowl and mix it around so the chicken gets all the flavors on it.
Put a pan on medium heat. Add butter, honey, paprika, salt, and black pepper. Cook for 2 minutes.
Peel the butternut squash, take out the seeds, and cut it into 1/2 inch pieces.
Put some olive oil on a baking sheet.
Put the squash on the baking sheet and pour the honey-butter mix over it. Mix it up so all the squash gets some of the mix on it.
Put the chicken on top of the squash on the baking sheet.
Zest the orange and squeeze its juice. Sprinkle the zest and juice over the chicken and squash.
Put the baking sheet in the oven. Cook it until the squash is soft and the chicken is cooked, about 25-30 minutes.
Take it out of the oven and it's ready to eat!

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