Chicken Thighs Roasted with Cremini & Squash

ingredients for chicken thighs roasted with cremini and winter squash

In the fall we love to embrace the earthy flavors of mushrooms, squash, and millet. Throw in a little dill for good measure and we’re channeling Dr. Zhivago in the kitchen. This is a quick meal, perfect for fighting a chilly weeknight and ready in about 35 minutes.

Serves 4

 
  • 8chicken thighs with skin and bones (about 3 pounds)
  • 1teaspoon fine sea salt
  • freshly ground pepper, plus more to taste
  • 2tablespoons extra virgin olive oil
  • 1small yellow onion, coarsely chopped
  • 2cups butternut, acorn, or kabocha squash (12 ounces) peeled and cut in 12-inch chunks
  • 10ounces cremini mushrooms, cleaned and trimmed
  • 3ounces thick-cut bacon, cut in 2-inch pieces
  • 12cup millet (3.6 ounces)
  • 1tablespoon apple cider vinegar
  • 1cup chicken stock or water
  • 1teaspoon unsalted butter
  • 1bay leaf
  • 1cup roughly chopped fresh dill
    1
  • Heat oven to 450 degrees. Toss the chicken in a large bowl with 1 tablespoon olive oil, season with generously with sea salt. Evenly space the chicken on a baking sheet, skin side up. Toss the vegetables and bacon with 1 tablespoon olive oil. Season with salt and pepper. Spread evenly on a separate baking sheet. Roast both sheet pans for about 30 minutes, until the vegetables are golden on the edges and chicken is cooked to an internal temperature of 165 degrees.
  • 2
  • Meanwhile, heat a small pot over medium-low heat. Add millet and toast, stirring constantly until lightly golden and fragrant, about 4 minutes. Add vinegar, 1 cup of water or stock, 12 teaspoon of sea salt, the bay leaf, and butter. Cover and bring to a simmer over medium heat. Adjust heat to low and let simmer for about 20 minutes, until most of the liquid is absorbed. Leave the pot covered for 10 minutes in a warm place. Use a fork to fluff the millet.
  • 3
  • Place the millet on the bottom of a serving platter, sprinkle with chopped dill. Place the vegetables and chicken on top, and serve.