Herb-Roasted Squash with Apples & Grapes

Sheet-pan roasting is a beloved American weeknight shortcut that builds deep flavor with little fuss. Here, herb-rubbed chicken thighs share the pan with butternut squash, crisp apples, and grapes.

Serves 4 · 20 min prep · 40 min cook

Estimate for one serving

• 485 cal
• 32g protein
• 38g carbs
• 24g fat
• 3g fiber

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Ingredients

• 1.5 lb bone-in skin-on chicken thighs
• 1 medium (about 2 lb) butternut squash
• 2 medium crisp apples
• 1.5 cups red seedless grapes
• 2 tbsp chopped fresh rosemary
• 1 tbsp fresh thyme leaves
• 4 garlic cloves
• 3 tbsp olive oil
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 1 tbsp apple cider vinegar
• 2 tbsp chopped fresh parsley

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 dry with paper towels so the skin can crisp. Season both sides generously with salt and pepper.
3. 3Peel the squash, scoop out the seeds, and cut into 1-inch cubes. Core the apples and cut into thick wedges, leaving the skin on for color and texture.
4. 4Toss the squash cubes and apple wedges on the sheet pan with most of the olive oil, chopped rosemary, thyme, smashed garlic cloves, and a pinch more salt until everything is lightly coated.
5. 5Nestle the chicken thighs skin-side up among the squash and apples, leaving a little space so steam can escape. Drizzle any remaining oil over the chicken skin.
6. 6Roast for 25 minutes until the chicken skin is starting to turn golden and the squash is just tender when pierced.
7. 7Scatter the grapes the pan and return to the oven for another 12 to 15 minutes. The chicken should reach 165°F at the thickest part, the squash should be caramelized at the edges, and the grapes should be blistered and jammy.
8. 8Remove the pan and immediately drizzle the apple cider vinegar over the hot produce and chicken so it sizzles and brightens the pan juices.
9. 9Let rest 5 minutes on the pan. Sprinkle with fresh parsley, spoon the roasted squash, apples, and grapes onto plates beside the chicken, and serve the pan drippings over the top.