- Rachael Ray - https://www.rachaelray.com -

Roast Squash and Chicken Thighs

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.


From the pantry:


Preheat oven to 400°F. 

Halve squash and remove seeds. Slice into thin (1/2-inch thick) half moons. Pile squash on a rimmed, nonstick baking sheet [2] and drizzle with about 2 tablespoons EVOO [1]. Season it with salt, pepper and nutmeg. Toss squash to coat and arrange in even layer. 

In a large mixing bowl [3], combine mustard and syrup. Add 4 cloves chopped or grated garlic, a fat drizzle of EVOO, about 2 tablespoons, and rosemary. Season chicken with salt and pepper, add to bowl [3] and toss to coat evenly. Arrange chicken over the squash in even layer, roast to an internal temperature of 165°F and deeply golden and glazed, about 35-40 minutes. 

Serve chicken with squash alongside.