Rosemary Roast Chicken Thighs with Butternut, Sweet Onions & Radish-Cucumber Crunch
A different direction for chicken thighs: oven-roasted with rosemary and sweet onions, then served with caramelized butternut squash and a crisp radish-cucumber side. Seasonal, affordable, and bright enough to feel like winter is almost over.
Back to full listIngredients
- Simple Truth Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack 1 lb $4.49/lb sale
- Butternut Squash 1 1/4 lb $1.49/lb
- Jumbo Sweet Onions 3/4 lb $2.49/lb
- Rosemary 1 teaspoon chopped $2.79
- Garlic 2 cloves $1.50 each
- English Cucumber 1/2 each $1.99 each
- Green Top Red Radishes 1 bunch $1.89 each
- Fresh Organic Lemon 1/2 lemon $1.69 each
- Parsley 1 tablespoon chopped $1.69 each
- Pantry: olive oil, salt, black pepper, honey or sugar optional as needed
Instructions
- Heat the oven to 425°F. Prep 1 lb Simple Truth Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack ($4.49/lb sale) by patting dry. Toss with 1 tablespoon olive oil, 1 teaspoon chopped Rosemary ($2.79), 2 minced garlic cloves from 1 Garlic bulb ($1.50 each), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Peel and cut 1 1/4 lb Butternut Squash ($1.49/lb) into 3/4-inch cubes. Slice 3/4 lb Jumbo Sweet Onions ($2.49/lb) into thick wedges. Toss the squash and onion with 1 tablespoon olive oil, 1/2 teaspoon salt, black pepper, and 1 teaspoon honey or sugar if you want extra caramelization.
- Spread the butternut squash and sweet onion on a sheet pan or roasting dish. Nestle the seasoned 1 lb chicken thighs among the vegetables. Roast at 425°F for 28 to 35 minutes, stirring the vegetables once halfway through, until the chicken is cooked through and the squash is tender and browned.
- While the chicken roasts, thinly slice 1 bunch Green Top Red Radishes ($1.89 each) and slice 1/2 English Cucumber ($1.99 each). Toss with 1 tablespoon chopped Parsley ($1.69 each), a squeeze from 1/2 Fresh Organic Lemon ($1.69 each), 1 teaspoon olive oil, and a pinch of salt and pepper.
- Check the chicken for doneness; it should reach 165°F. If you want more color, broil for 1 to 2 minutes at the end.
- Serve the rosemary-garlic chicken thighs with the roasted butternut squash and sweet onions, plus the crisp radish-cucumber salad on the side. Finish with any remaining lemon from the 1/2 Fresh Organic Lemon. Pair with Sauvignon Blanc or dry Rosé.
Cook time: 50 minutes
Estimated cost: $15-20
Health notes: About 540-650 calories per serving depending on skin/fat and oil used. High in protein, with beta-carotene from butternut squash and hydrating crunch from cucumber and radish salad.
Drink pairing: Try Sauvignon Blanc or dry Rosé. Sauvignon Blanc lifts the herbal chicken and crunchy salad, while Rosé bridges the roasted sweetness of squash and savory chicken skin.