Herb-Roasted Squash & Grape Chicken

Serves 4 · 15 min prep · 45 min cook

Ingredients

• 2 lb bone-in skin-on chicken thighs
• 2 medium delicata squash
• 2 cups seedless red grapes
• 2 tbsp chopped fresh rosemary
• 1 tbsp fresh thyme leaves
• 4 smashed garlic cloves
• 3 tbsp extra-virgin olive oil
• 1 lemon
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1 tbsp red wine vinegar

Instructions

1. 1Preheat the oven to 425°F and position a rack in the center. Line a large rimmed sheet pan with parchment for easier cleanup.
2. 2Pat the chicken thighs very dry with paper towels so the skin can crisp. Season both sides generously with salt and pepper.
3. 3Halve the delicata squash lengthwise, scoop out the seeds, and cut into ¾-inch half-moons; leave the edible skin on for color and texture.
4. 4In a large bowl toss the squash pieces with part of the olive oil, half the rosemary, half the thyme, and salt until evenly coated.
5. 5Scatter the squash across the sheet pan in a single layer. Nestle the smashed garlic cloves among the pieces.
6. 6Rub the remaining olive oil over the chicken skin and flesh, then sprinkle with the rest of the rosemary and thyme. Place the thighs skin-side up on the pan, tucking them between squash pieces so everything has space.
7. 7Roast for 25 minutes. Meanwhile, toss the grapes with the red wine vinegar and a drizzle of olive oil.
8. 8Pull the pan out, scatter the grapes the chicken and squash, and squeeze the lemon juice over everything. Return to the oven and roast 15–20 minutes more until the chicken skin is deep golden and crisp, the internal temperature reaches 165°F, and the squash is tender with caramelized edges.
9. 9Let the pan rest 5 minutes so the juices settle. Spoon the roasted grapes and pan drippings over the chicken and squash before serving.
10. 10Finish with an extra grind of black pepper and any remaining fresh thyme for brightness.