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Chicken ThighsI wasn’t planning on posting this recipe. In fact, I wasn’t even planning on making this meal. Ok, let’s be honest, I haven’t planned a thing in the past week. Normally I’m very organized about my cooking and meals: every Saturday I plan what I’m going to cook, what I’m going to make for my husband to take for lunch for the week, what groceries I need and how I’m going to use the produce I have on hand. I find it’s pretty important for me to do in order not to waste the fruits and veggies from our produce box. Blame it on the fussy 6 week old baby, but last weekend I did nothing. And it shows: my husband has eaten out for lunch most of the week, dinners have been pretty random, and I still have a fridge full of nearly-week-old produce. I guess that plan didn’t work.

But while I was stumbling through the grocery store with my husband on Saturday with a crying baby and no clue what to cook for the week, I saw a sight that made me nearly cry tears of joy– butternut squash! Yes friends, ’tis the season, and if you haven’t heard me say it before, I’ll say it now: I love fall food.

Then yesterday, miracle #2 happened: my baby napped for 2 hours straight. Twice. I’m not going to jinx it by saying “my baby is now a good sleeper,” but I’m optimistic. And that gave me time to actually make dinner. Armed with a good butternut squash, some chicken, potatoes, and a bunch of herbs, this meal was the end result, and it was just so wonderful that I had to share.

Roasted Chicken Thighs with Butternut Squash and Red Potatoes

Roasted Chicken Thighs with Butternut Squash and Red Potatoes


  • 4 boneless skinless chicken thighs
  • 1 small butternut squash, peeled, skinned and cut into 1 inch cubes.
  • 1 pound red potatoes chopped into 1 inch cubes
  • 4 TBSP olive oil
  • Juice of 1 lemon
  • 3 cloves of garlic, minced
  • 3 sprigs of rosemary
  • 2 tbsp rubbed sage
  • Salt and pepper to taste.


  • Remove needles from 1 sprig of rosemary and chop small
  • Mix olive oil, lemon juice, garlic, chopped rosemary, and sage in a small bowl.
  • Toss half of the herb mixture with squash and potatoes, and place in a large casserole dish or pan and sprinkle with salt/pepper.
  • Place chicken thighs on top of vegetables and brush the remaining herb mixture on top
  • Top each chicken thigh with half a rosemary sprig
  • Bake at 400 degrees for 45-50 minutes, or until chicken is cooked through.

Serves 4-6

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Ashley Palmer
Ashley is a Registered Nurse with a Master’s Degree in Human Nutrition. Ashley loves her son, her husband, and lifting heavy things then putting them back down repeatedly. She is a nutrition, fitness and weight loss coach and blogs at www.youtrition.net.


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