Ingredients
- 4 skinless, boneless chicken thighs (about 1 1/2 pounds)
- 6 cups butternut squash, cut into 1 inch pieces
- 1 large red onion, quartered
- 3/4 cup kale pesto
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Method
- Make the Kale Pesto: (Link in ingredients)
- Preheat the Oven: Preheat the oven to 400°F.
- Combine the Ingredients: Place the chicken thighs, butternut squash, and red onion on a large sheet pan. Add the kale pesto, salt, and black pepper. Toss well to coat everything evenly in the pesto.
- Roast: Spread the mixture into an even layer. Roast for 40–45 minutes, or until the butternut squash is tender and the chicken reaches an internal temperature of 165°F.
- Rest and Serve: Remove from the oven and let rest for 10 minutes before serving. Serve hot.