Autumn Roasted Chicken with Butternut Squash and Sage
A comforting autumn dish featuring oven-roasted chicken thighs paired with sweet butternut squash and fragrant sage, finished with a light pan sauce. This weeknight recipe highlights seasonal produce and familiar cooking techniques for a satisfying and wholesome meal.
Overview
This Autumn Roasted Chicken with Butternut Squash and Sage is a hearty and flavorful meal perfect for crisp fall evenings. Tender, juicy chicken thighs roast alongside caramelized cubes of butternut squash and fragrant fresh sage leaves. The simple pan sauce created from the roasting drippings adds a luscious finish that brings all the components together beautifully.
Why you’ll love it
- Uses seasonal autumn ingredients for comforting flavor.
- One-pan roasting method simplifies cooking and cleanup.
- Gluten-free and packed with protein and vitamins.
- Ideal for a wholesome weeknight dinner or casual entertaining.
Ingredient notes
- Chicken thighs: Bone-in, skin-on for best flavor and juiciness. Ensure fully cooked to 74°C (165°F) internal temperature.
- Butternut squash: Peeled and cut into even pieces for consistent roasting.
- Fresh sage: Adds an earthy, aromatic note that complements the sweetness of the squash and richness of chicken.
- Olive oil and seasonings: Keep it simple with salt, pepper, and fresh herbs to highlight natural flavors.
Step-by-step
Preheat your oven to 200°C (400°F). Pat the chicken thighs dry and season generously with salt and pepper.
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In a large bowl, toss the butternut squash cubes with olive oil, salt, pepper, and a portion of the fresh sage leaves.
Arrange the chicken thighs skin-side up in a single layer on a roasting pan or large ovenproof skillet. Scatter the squash evenly around the chicken.
Roast in the preheated oven for 35–40 minutes, until the chicken skin is golden and crisp, the internal temperature reaches 74°C (165°F), and the squash is tender and caramelized.
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While the chicken rests, use the pan drippings to create a light sauce. Place the skillet over medium heat on the stove, add a splash of chicken stock or white wine, scraping up browned bits. Simmer for 3–5 minutes until slightly thickened.
Serve the chicken and squash drizzled with the pan sauce and garnished with remaining fresh sage.
Serving & storage
This dish pairs well with a crisp green salad or sautéed leafy vegetables for added color and freshness. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain crisp skin and tender squash.
Chef tips
- Use a meat thermometer to ensure chicken is fully cooked for food safety (74°C/165°F internal temperature).
- Cut butternut squash into uniform pieces so they roast evenly.
- Rest chicken for 5 minutes after roasting to allow juices to redistribute.
Ingredients
- 8bone-in, skin-on chicken thighs
- 900 g (2 lbs)butternut squash, peeled and cut into 3 cm cubes
- 2 tbspolive oil
- 1 tspsalt, plus more to taste
- ½ tspblack pepper, plus more to taste
- 12fresh sage leaves, divided
- 120 ml (½ cup)chicken stock or dry white wine (optional, for pan sauce)
Equipment
- oven
- large roasting pan or ovenproof skillet
- meat thermometer
- tongs
- stove
Nutrition per serving
- Calories480
- Protein38 g
- Carbs22 g
- Fat25 g
Step-by-step
Step 1
Preheat your oven to 200°C (400°F). Pat the chicken thighs dry and season generously with salt and pepper.Step 2
In a large bowl, toss the butternut squash cubes with olive oil, salt, pepper, and a portion of the fresh sage leaves.Step 3
Arrange the chicken thighs skin-side up in a single layer on a roasting pan or large ovenproof skillet. Scatter the squash evenly around the chicken.Step 4
Roast in the preheated oven for 35–40 minutes, until the chicken skin is golden and crisp, the internal temperature reaches 74°C (165°F), and the squash is tender and caramelized.Step 5
While the chicken rests, use the pan drippings to create a light sauce. Place the skillet over medium heat on the stove, add chicken stock or white wine, scraping up browned bits. Simmer for 3–5 minutes until slightly thickened.Step 6
Serve the chicken and squash drizzled with the pan sauce and garnished with remaining fresh sage.
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