Print

Easy One-Pan Crispy Harvest Chicken Thighs Recipe with Butternut Squash and Kale

one-pan crispy harvest chicken thighs - featured image
Print Recipe

A quick and satisfying one-pan meal featuring crispy chicken thighs roasted with sweet butternut squash and tender kale, perfect for busy weeknights and cozy dinners.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 1/2 butternut squash, peeled and cut into 1-inch cubes
  • 4 cups kale, tough stems removed and torn into bite-sized pieces
  • 3 tablespoons extra virgin olive oil, divided
  • 3 cloves garlic, minced or thinly sliced
  • 2 sprigs fresh rosemary or thyme (or 1 teaspoon dried herbs)
  • 1 teaspoon smoked paprika
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Peel, seed, and cut the butternut squash into roughly 1-inch cubes. Toss in a bowl with 1 tablespoon olive oil, salt, pepper, and smoked paprika. Set aside.
  3. Remove tough stems from kale and tear leaves into bite-sized pieces. Keep dry for now.
  4. Pat chicken thighs dry with paper towels. Rub with 1 tablespoon olive oil and season generously with salt, pepper, and a touch more smoked paprika. Tuck a sprig of fresh herb under each piece if using.
  5. Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil.
  6. Place chicken thighs skin-side down in the skillet. Cook undisturbed for 5-7 minutes until skin is deep golden brown and crispy. Flip and cook the other side for 2 minutes.
  7. Scatter the butternut squash cubes and minced garlic around the chicken in the skillet. Toss gently to coat with pan juices and oil.
  8. Transfer the skillet to the preheated oven and roast for 20 minutes, stirring the squash gently halfway through for even cooking.
  9. Remove skillet from oven, sprinkle kale over the top, and return to oven for another 5-7 minutes until kale wilts but retains some texture.
  10. Check that chicken reaches an internal temperature of 165°F (74°C). Squash should be tender and caramelized, kale wilted and fragrant.
  11. Let chicken rest for 5 minutes before serving. Serve chicken with squash and kale alongside or underneath.

Notes

Pat chicken dry before seasoning to ensure crispy skin. Use high oven heat (425°F) for caramelized squash and crispy chicken. Add kale at the end to avoid sogginess. Broil chicken skin 1-2 minutes at the end if extra crispiness is desired. Tent pan with foil if squash browns too quickly. Leftovers keep well for 3 days; reheat in skillet to maintain crisp skin.

Nutrition

Keywords: one-pan, chicken thighs, butternut squash, kale, crispy chicken, easy dinner, quick recipe, healthy, gluten-free, comfort food

Find it online: https://cooksybite.com/easy-one-pan-crispy-harvest-chicken-thighs-recipe-with-butternut-squash-and-kale/