Roasted Chicken Thighs with Butternut and Potatoes
85% authentic · Modern European
Tender, juicy chicken thighs roasted alongside sweet butternut squash and crispy baby potatoes, seasoned simply with salt and pepper. A hearty and flavorful one-pan meal.
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Ingredients
- Chicken Thighs6
- Baby Potatoes500g
- Butternut1 medium
- Cooking oil3 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat your oven to 200°C (400°F). If you don't have an oven, you can adapt this by pan-roasting in batches using a large frying pan over medium-high heat, ensuring good browning on all sides before proceeding with the covered simmering step.
- 2
Wash the baby potatoes and cut any larger ones in half. Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. Pat the chicken thighs dry with paper towels.
- 3
In a large bowl, toss the potatoes and butternut squash with 2 tablespoons of cooking oil, salt, and pepper until evenly coated.
- 4
Season the chicken thighs generously with salt and pepper. Add them to the bowl with the vegetables and toss lightly to coat the chicken with any remaining oil and seasoning.
- 5
Arrange the chicken thighs, potatoes, and butternut squash in a single layer on a baking sheet (or in a large, oven-safe pot if adapting for stovetop). Ensure there's some space between the pieces for even cooking.
- 6
Roast for 35-45 minutes, or until the chicken is cooked through (internal temperature of 74°C/165°F), the skin is golden and crispy, and the vegetables are tender and slightly caramelized. Flip halfway through for even browning.
- 7
If adapting for stovetop: After browning chicken and vegetables in oil in a pot, add about 1/4 cup of water, cover, and simmer on low heat for 30-40 minutes, stirring occasionally, until chicken is cooked and vegetables are tender. Uncover for the last 5-10 minutes to crisp up.
- 8
Serve hot.
