Roasted chicken thighs with winter squash from A Good Appetite at The New York Times by Melissa Clark

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Notes about this recipe

  • lorloff on May 24, 2026

    I had some beautiful delicate squash from the farmers market and was looking for recipes. This was super easy and great. We used bone in skin on thighs. My husband loved this too. I replaced the butter with vegan butter (I have a dairy allergy) and it worked perfectly.

  • Jane on February 04, 2025

    This is a good weeknight dinner - quick and easy to prepare. The coriander seed, sage and lemon marinade on the chicken is so good. My acorn squash had gone mushy so had to use a carnival squash which was a bit too sweet with the maple butter glaze. But still an excellent dinner - I will repeat with acorn squash and bone-in, skin-on thighs as that would be even better.

  • billcranecos on February 08, 2023

    This is a household favorite. We cook this several times a year.

  • mharriman on February 07, 2020

    Excellent. Husband and I loved this dish. The spices worked well together for fragrant and tasty chicken. We especially liked the simmered then roasted lemons with it. I used acorn squash as Delicata wasn’t available. Acorn squash is one of our favorite vegetables, so it doesn’t take much for a recipe to be great if it’s included. Everything was fully cooked at 40 minutes (cooked five minutes longer than directed). Bonus - makes a pretty presentation. Will repeat.

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