Name: Roasted Chicken with Apples, Cranberries, and Walnuts
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: autumn
Ingredients: 4 pieces bone-in skin-on chicken thighs (about 1.5 lbs total); 2 medium firm apples (such as Granny Smith or Honeycrisp, cored and cut into 1-inch wedges); 1 small butternut squash (about 1 lb, peeled, seeded, and cut into 1-inch cubes); 0.5 cup dried cranberries (craisins); 0.5 cup walnut halves (roughly chopped); 3 sprigs fresh thyme (leaves stripped from stems); 3 tablespoons extra virgin olive oil; 1 teaspoon kosher salt (plus more for seasoning); 0.5 teaspoon freshly ground black pepper; 3 cloves garlic (minced); 1 tablespoon fresh lemon juice (optional)

Description

A harmonious autumn main course that balances savory poultry with sweet, tart, and crunchy elements.

Ingredients

Scale

4 pieces bone-in skin-on chicken thighs (about 1.5 lbs total)
2 medium firm apples (such as Granny Smith or Honeycrisp, cored and cut into 1-inch wedges)
1 small butternut squash (about 1 lb, peeled, seeded, and cut into 1-inch cubes)
0.5 cup dried cranberries (craisins)
0.5 cup walnut halves (roughly chopped)
3 sprigs fresh thyme (leaves stripped from stems)
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt (plus more for seasoning)
0.5 teaspoon freshly ground black pepper
3 cloves garlic (minced)
1 tablespoon fresh lemon juice (optional)

Instructions

Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
Whisk olive oil, garlic, salt, pepper, thyme leaves, and lemon juice. Pat chicken dry and rub with mixture.
Toss squash and apples with remaining oil mixture. Arrange chicken and vegetables on the sheet pan.
Roast for 20 minutes. Add walnuts and dried cranberries to the pan.
Continue roasting for 15-20 minutes until chicken reaches safe internal temperature and skin is golden. Rest before serving.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: main course
Cuisine: autumn, American

Nutrition

Serving Size: 1

Keywords: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F to maintain texture. Can be frozen for up to 2 months.