Go Back
–+ servings

Roasted Chicken Thighs with Kale Pesto and Butternut Squash

Jess Haines-Stephan
No rating - Click the stars to add yours!
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dinner, Entree, Main Course
Cuisine Mediterranean
Servings 4
Calories 488 kcal

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

Instructions
 

  • 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.

Nutrition

Serving: 1 thigh plus vegetablesCalories: 488kcalCarbohydrates: 31gProtein: 37gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 165mgSodium: 1177mgPotassium: 1198mgFiber: 5gSugar: 7gVitamin A: 23302IUVitamin C: 46mgCalcium: 198mgIron: 3mg
Keyword roasted chicken thighs
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.