Oven-Glazed Ginger-Soy Chicken Thighs with Roasted Butternut Squash & Garlicky Kale

Sweet-salty, ultra-crispy chicken thighs with caramelized winter squash and tangy sautéed kale. It’s cozy, weeknight-easy, and feels restaurant-y with almost no fuss.

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Ingredients

Boneless Skinless Fresh Chicken Thighs ~1 lb (about 3–4 thighs) $4.49/lb
Organic Butternut Squash ~1 lb (about 3 cups peeled cubes) or 1 small squash $1.99/lb
Organic Kale 6–8 oz (about 4 packed cups chopped) $2.79/lb
Organic Jumbo Yellow Onions 1 small onion, sliced $1.49/lb
Organic Ginger Root 1 Tbsp, grated $3.99/lb
Simple Truth Organic® Garlic Bulbs (optional) 2 cloves, minced $1.99/3 ct
Pantry: soy sauce 2 1/2 Tbsp
Pantry: honey or brown sugar 1 1/2 Tbsp
Pantry: rice vinegar or apple cider vinegar 1 Tbsp
Pantry: neutral oil (avocado/canola/veg) 2 Tbsp
Pantry: salt, black pepper, red pepper flakes (optional) to taste

Instructions

Prep: Heat oven to 425°F. Line a sheet pan with foil (easy cleanup). Peel and cube squash (or buy pre-cut if you have it). Slice onion. Chop kale (remove tough stems). Grate ginger; mince garlic.
Roast veg: Toss squash and onion with 1 Tbsp oil, a pinch of salt and pepper. Spread on the sheet pan and roast 15 minutes.
Make glaze: In a small bowl, mix soy sauce, honey, vinegar, ginger, and garlic. (Add a pinch of red pepper flakes if you like heat.)
Roast chicken: Pat thighs dry; season lightly with pepper (go easy on salt—glaze is salty). Push squash/onions to one side, add chicken to the other side. Spoon half the glaze over chicken. Roast 15 minutes.
Glaze again + finish: Flip chicken, spoon on remaining glaze. Roast 8–12 minutes more until chicken is cooked through (165°F) and glossy. If you want extra char, broil 1–2 minutes at the end (watch closely).
Sauté kale (stove): While chicken finishes, heat 1 Tbsp oil in a skillet over medium-high. Add kale with a splash of water, pinch of salt, and toss 3–5 minutes until tender and bright. Add a tiny splash of vinegar to perk it up.
Serve: Plate kale, top with chicken, and add roasted squash/onions on the side. Spoon any pan glaze over everything.

Health notes: ~780–900 kcal per serving (depends on oil/honey). High protein; good fiber and micronutrients from kale + squash. Moderate sodium/sugar—easy to reduce by cutting honey and using low-sodium soy.

Drink pairing: Wine: Washington Syrah (Columbia Valley) or a dry Riesling (Yakima Valley) to handle the sweet/savory glaze.

Careme