Pan-Seared Chicken Thighs with Roasted Butternut Squash and Wilted Spinach

Crispy-skinned chicken thighs pair with sweet roasted butternut squash and tender wilted spinach in this simple, nourishing plate. The chicken gets a golden sear, the squash caramelizes in the oven, and the spinach wilts down in minutes. Nothing fancy, just good clean flavors and textures that work.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
35 minutes
Total time
40 minutes

Ingredients

  • 4 large (about 2 lb) bone-in, skin-on chicken thighs
  • 1 medium (about 2 lb) butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 6 cups fresh spinach (lightly packed)
  • 3 tbsp olive oil, divided
  • to taste kosher salt
  • to taste freshly ground black pepper

Instructions

  1. Peel, seed, and cut 1 medium butternut squash (about 2 lb / 900 g) into 1-inch cubes. This takes a little muscle, the skin is tough and the shape is awkward. Work slowly, peel with a sturdy vegetable peeler or a sharp knife, then halve lengthwise and scoop out the seeds with a spoon. Cut each half into planks, then into cubes. You should have about 4 to 5 cups of cubes.
  2. Preheat your oven to 425°F (220°C).
  3. Toss the butternut squash cubes in a large mixing bowl with 2 tbsp olive oil (30 ml), a generous pinch of kosher salt, and a few grinds of black pepper. Get your hands in there, make sure every piece is coated.
  4. Spread the squash in a single layer on a rimmed baking sheet lined with parchment paper. Don't crowd them, you want some breathing room so they roast instead of steam.
  5. Roast the squash for 25 to 30 minutes, flipping the cubes halfway through. They're done when the edges are caramelized and golden, and a fork slides in easily. The cubes will shrink a little and get sweeter as they cook.
  6. While the squash roasts, pat 4 large bone-in, skin-on chicken thighs (about 2 lb / 900 g) dry with paper towels. Really dry them, especially the skin. Moisture is the enemy of crispy skin.
  7. Season both sides of the chicken thighs generously with kosher salt and black pepper. Be bold, the chicken needs it.
  8. Heat a large cast-iron skillet or heavy oven-safe skillet over medium-high heat. Add 1 tbsp olive oil (15 ml) and let it shimmer, but not smoke.
  9. Lay the chicken thighs in the skillet skin-side down. Press them gently with a spatula for the first 30 seconds so the skin makes full contact with the pan. Let them sear undisturbed for 8 to 10 minutes. You'll hear a steady sizzle. The skin will release cleanly when it's ready, golden and crisp. If it sticks, wait another minute.
  10. Flip the thighs with tongs and cook the other side for 5 to 7 minutes, until the meat is cooked through and the internal temperature reads 165°F (74°C) at the thickest part. The juices should run clear, not pink.
  11. Transfer the chicken thighs to a clean plate and let them rest for 5 minutes. This lets the juices settle back into the meat.
  12. While the chicken rests, add 6 cups fresh spinach (180 g, lightly packed) to the same skillet you cooked the chicken in. There will be some rendered fat and browned bits stuck to the pan, that's flavor. Toss the spinach over medium heat for 1 to 2 minutes, just until it wilts down and turns glossy. Season lightly with kosher salt and black pepper.
  13. Plate each serving: one chicken thigh, a generous scoop of roasted butternut squash, and a pile of wilted spinach. Drizzle everything lightly with any pan juices left in the skillet, or a fresh splash of olive oil if you like.