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Roasted Chicken Thighs with Seasonal Vegetables

Roasted Chicken Thighs with Seasonal Vegetables

Prep Time 
Cook Time 
Total Time 
Servings 
5

Ingredients 

RUB
1 teaspoon coarse salt
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
CHICKEN AND VEGETABLES
5 to 8 (20 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs
3 tablespoons olive oil
2-1/2 cups cubed butternut squash (1/2-inch)*
2-1/2 cups small Brussels sprouts, halved*
1 small red onion, cut into thin wedges
Coarse salt and freshly ground pepper to taste
Mango chutney or yogurt, if desired

Instructions 

Heat oven to 425°F. Brush a 15x10-inch rimmed baking pan with oil.

Mix rub ingredients together; rub on chicken thighs.

Heat 1 tablespoon oil in large skillet over medium-high heat. Cook, stirring occasionally, chicken 2 to 3 minutes per side, until browned.

Meanwhile, toss squash, sprouts, and onion with remaining 2 tablespoons oil in baking pan. Season with salt and pepper. Place in oven for 10 minutes.

Stir vegetables. Arrange browned chicken on top; return pan to oven. Roast for about 30 minutes, stirring occasionally, or until vegetables are browned and tender and chicken is cooked through and juices run clear. Serve with a dollop of chutney or yogurt.

Variations 

Substitute other seasonal vegetables for the squash and Brussels sprouts, such as asparagus, mushrooms, parsnips, cauliflower and/or plum tomatoes.

Nutritional values may change if you choose to substitute another chicken product.  If substituting frozen chicken for this recipe, thaw before cooking.

Possible Substitutions 
Cuisine 
See Nutrition Information
Cooking Method 
Leaf

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