Hands On Time:
20 mins
Total Time:
50 mins
Servings:
4

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Chicken thighs seasoned with a bright lemon-herb rub roast briefly before apple wedges, slices of delicata squash (no peeling required), and fennel seeds go into the pan. Serve with fresh basil and lemon for a hit of freshness post-roast.

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Ingredients

  • 4mediumbone-in chicken thighs (2 1/4 to 2 1/2 lb. total)

  • 1/4cupchopped fresh basil

  • 1tsp.lemon zest

  • 1tsp.fresh thyme leaves

  • 1/8tsp.crushed red pepper

  • 2smalldelicata squash (1lb. total), halved lengthwise, seeded, and cut crosswise into 1/2-inch slices

  • 2mediumapples, cored and each cut into 8 wedges

  • 1lemon, sliced

  • 1tsp.fennel seeds, lightly crushed

Directions

  1. Preheat oven to 450°F. Pat chicken dry with paper towels. For easy cleanup, line an 18x13-inch baking pan with foil. Arrange chicken in the pan. In a small bowl stir together basil, lemon zest, thyme, crushed red pepper, and 1/2 tsp. salt. Rub herb mixture on the underside of chicken and under the skin. Drizzle chicken with 2 Tbsp. olive oil. Roast, uncovered, 15 minutes.

  2. In an extra-large bowl combine squash, apples, lemon slices, and fennel seeds. Drizzle with 2 Tbsp. olive oil; toss to coat. Arrange squash mixture around chicken in baking pan. Roast until chicken is done (at least 175°F) and squash is tender, about 15 minutes more. If you like, top with additional basil and lemon zest.

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