Roasted Chicken Thighs with Butternut Squash

Roast chicken thighs with butternut squash

If you don’t have a cast-iron skillet, I highly recommend one. It will become one of your most useful tools in the kitchen.

I used my cast iron to make this simple, elegant, nutritious and tasty dish. It’s easy to create and lends itself to a beautiful presentation because of the bright colors: red from the tomatoes and orange from the butternut squash. Drizzle on plenty of olive oil, let sit in the oven long enough to cook the chicken and the squash without drying them out, and the result is a lovely dish with plenty of protein, vitamins and fiber.


4 skinless, boneless chicken thighs
1 small/medium butternut squash, cubed
5 cherry tomatoes, halved
olive oil (desired amount)
aged white cheddar, cubed (optional, desired amount)
fresh thyme sprigs (optional)

Preheat oven to 375 deg. F. Arrange the chicken and squash in the cast iron, top with the tomatoes and thyme, and drizzle a generous amount of olive oil over the ingredients. Cook for 30-45 min., checking with a knife to see if the chicken is thoroughly cooked and the squash is tender.

When ready, turn off heat, distribute the cheddar over the dish, and let the ambient heat of the oven melt the cheddar before serving.

A word of caution: Always protect your hands when handling heated cast iron; the metal is very effective at retaining heat.