Roast Chicken Butternut Squash and Swiss Chard
Elevate your weeknight dinner with this hearty and wholesome Roast Chicken with Butternut Squash and Swiss Chard. Perfectly seasoned, crispy-skinned chicken thighs are oven-roasted atop caramelized butternut squash, creating a dish that’s both flavorful and satisfying. Paired with garlicky sautéed Swiss chard, this recipe balances rich, savory notes with fresh, earthy greens. Enhanced with fragrant rosemary, smoky paprika, and a burst of bright citrus from a squeeze of lemon, every bite feels indulgent yet healthy. Ready in under an hour, this one-pan wonder is easy to prepare, mess-free, and packed with nutrients, making it an ideal option for a cozy family meal or a fuss-free dinner party centerpiece.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 4 cups butternut squash, peeled and cubed
- 6 cups Swiss chard, washed and roughly chopped
- 3 tablespoons olive oil
- 4 pieces garlic cloves, minced
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 piece lemon, cut into wedges
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, toss the butternut squash cubes with 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of chopped rosemary. Arrange the squash on a large baking sheet in an even layer.
Pat the chicken thighs dry with paper towels. Rub them with 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and the paprika. Place the chicken thighs skin-side up on top of the butternut squash.
Roast the chicken and squash in the oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the squash is tender and caramelized.
While the chicken and squash are roasting, heat a large skillet over medium heat. Add a drizzle of olive oil and the minced garlic. Sauté for 30 seconds until fragrant, then add the Swiss chard.
Cook the Swiss chard for 4-5 minutes, stirring occasionally, until wilted and tender. Season with a pinch of salt and pepper to taste, then remove from heat.
Once the chicken is cooked through, remove the pan from the oven. Let the chicken rest for 5 minutes.
To serve, divide the roasted butternut squash and Swiss chard among plates. Place one chicken thigh on each plate. Serve with a wedge of lemon on the side for squeezing over the top.
Nutrition Facts
Calories |
2178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.6 g | 188% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 5668 mg | 246% | |
| Total Carbohydrate | 101.6 g | 37% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 19.3 g | ||
| Protein | 131.0 g | 262% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 844 mg | 65% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 7943 mg | 169% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
