Herb Roasted Squash & Grape Chicken

Serves 4 · 15 min prep · 50 min cook

Ingredients

• 2 lb bone-in skin-on chicken thighs
• 2 medium delicata squash
• 2 cups red seedless grapes
• 1 pint cherry tomatoes
• 2 tbsp chopped fresh rosemary
• 1 tbsp leaves fresh thyme
• 4 minced garlic cloves
• 3 tbsp olive oil
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1 lemon
• 1/4 cup chopped fresh parsley

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup. Pat the chicken thighs completely dry with paper towels so the skin crisps well.
2. 2Halve the delicata squash lengthwise, scoop out the seeds, and slice into half-moons half an inch thick; leave the edible skin on. Toss the squash slices on the sheet pan with a drizzle of olive oil, half the minced garlic, rosemary, thyme, salt, and pepper until evenly coated.
3. 3Nestle the chicken thighs skin-side up among the squash pieces, leaving a little space between them. Rub the remaining olive oil, garlic, and herbs over the chicken skin and season generously with salt and pepper.
4. 4Roast for 25 minutes until the chicken skin starts to turn golden and the squash begins to soften at the edges. Meanwhile, rinse the grapes and cherry tomatoes and pat them dry.
5. 5Pull the pan from the oven and scatter the whole grapes and cherry tomatoes the chicken and squash. Squeeze half the lemon over everything and return the pan to the oven.
6. 6Continue roasting 18 to 22 minutes more until the chicken reaches 165°F at the thickest part, the skin is deep golden and crisp, and the grapes are blistered and jammy. The squash should be tender and lightly caramelized.
7. 7Rest the chicken on the pan for 5 minutes so the juices settle. Taste a piece of squash and adjust seasoning with a pinch more salt if needed.
8. 8Transfer everything to a large shareable platter, scatter the chopped parsley over the top, and finish with wedges from the remaining lemon half. Serve family-style straight from the platter while hot.