How to make butternut squash chicken skillet

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A one-pot meal really makes the choice between ordering takeout and choosing to cook a meal at home a simple one; cooking at home wins almost every time. This dish is quick, it's easy and the cleanup is a breeze. Those reasons make it easy to love the recipe below, which combines the soft, sweet flavors of butternut squash with savory chicken and herbs.
If you're used to cooking chicken breasts, get ready for a world of flavor with these crispy-skinned chicken leg quarters. The chicken pieces are a bit fattier, but that also means they're juicier and have more flavor. As an added bonus, they're always less expensive at the grocery store, too.
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Cooktop Cove
Butternut squash chicken skillet
4
15 minutes
30 minutes
45 minutes
1 large butternut squash, peeled, seeded, and diced
2 cloves garlic, minced
1 small red onion, diced
1 tablespoon chopped thyme
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
4 chicken leg quarters
1 tablespoon olive oil
1/4 cup chicken stock or water
Preheat the oven to 425 degrees F.
In a large bowl, combine the squash, garlic, onion, thyme, salt and pepper. Toss until combined and set aside.
Season the chicken leg quarters with salt and pepper.
Heat the oil in a cast iron skillet over medium-high heat. Once hot, add the chicken pieces, skin side down. Cook until the skin is browned and crispy, about 5 minutes.
Remove the chicken to a plate and add the vegetable mixture to the skillet. Cook until the squash is slightly softened, about 5 minutes.
Add the chicken stock to the pan and place the seared chicken pieces, skin side up, on top of the squash mixture.
Roast in the oven for 12 to 15 minutes, until the chicken is cooked to an internal temperature of 165 degrees F and the squash is fork tender.
Allow the chicken to rest for at least 5 minutes before serving.
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