Best Autumn Herbed Chicken With Fennel And Squash Recipes

Sheet-Pan Cumin Chicken Thighs with Squash, Fennel, and Grapes image

Provided by Anna Stockwell

Yield 4 servings

Number Of Ingredients 13

1 tablespoon brown sugar
1 tablespoon ground cumin
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 acorn or delicata squash (about 1 1/2 pounds), halved lengthwise, seeded, cut into 1/4" half moons
1 fennel bulb (about 1/2 pound), cut in half lengthwise, sliced into 1/4" wedges with core intact
1/2 pound seedless red grapes (about 1 cup)
1 tablespoon olive oil
8 skin-on, bone-in chicken thighs (about 2 pounds)
1/4 cup torn fresh mint leaves
Special equipment:
An 18x13" rimmed baking sheet

Steps:

Position rack in upper third of oven and preheat to 425°F. Mix brown sugar, cumin, salt, pepper, and cayenne in a small bowl. Toss squash, fennel, and grapes with oil and half of spice mixture on rimmed baking sheet and arrange in a single layer.
Rub chicken thighs with remaining spice mixture and arrange, skin side up, on top of fruit and vegetables. Roast until skin is browned and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, about 35 minutes; if chicken skin or vegetables start to burn, move pan to a lower rack to finish cooking.
Divide chicken, fruit, and vegetables among 4 plates and top with mint.

Sheet-Pan Chicken With Squash, Fennel and Sesame image

Provided by Nik Sharma

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 large butternut squash, scrubbed (about 3 pounds)
2 pounds bone-in, skin-on chicken thighs (about 6 to 8 thighs)
3 tablespoons extra-virgin olive oil
2 tablespoons lime juice plus 1 lime, cut into wedges
2 tablespoons ground coriander
2 tablespoons sesame seeds
1 tablespoon ground fennel
1 teaspoon chipotle powder
Fine sea salt
2 tablespoons chopped cilantro or flat-leaf parsley

Steps:

Heat oven to 425 degrees. Trim and discard the ends of the squash, and halve the squash lengthwise. Scrape out and discard the seeds and pulp, then slice 3/4-inch thick. Place slices in a large mixing bowl.
Pat the chicken thighs dry with clean paper towels and add them to the squash.
In a small bowl, mix the olive oil, lime juice, coriander, sesame, fennel and chipotle. Drizzle the mixture over the chicken and squash. Season with salt and toss to coat evenly.
Spread the squash in a single layer on a large rimmed sheet pan. Place the chicken thighs skin-side up on top of the squash and roast until the internal temperature of the chicken reaches 165 degrees and the skin of the chicken and the squash turns golden brown, at least 30 minutes. Let rest for 5 minutes.
Transfer the chicken and squash to a serving dish. Sprinkle the cilantro on top and serve immediately with lime wedges on the side.

Autumn Herbed Chicken With Fennel and Squash image

Provided by chrish574

Time 5h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

12 boneless skinless chicken thighs
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 raw fennel bulb
2 cups squash, Winter, Butternut
1 teaspoon thyme, Dried
3/4 cup organic low sodium chicken broth
1/2 cup apple cider
1/4 cup basil, Fresh
2 teaspoons rosemary, Fresh

Steps:

Season chicken on all sides with salt & pepper. Lightly coat with flour. Heat oil in skilet over medium heat until hot. Brown chicken in batches to prevent crowding, about 3-5 minutes, turning once. Remove with a slotted spoon and transfer to slow cooker.
Add fennel, squash and thyme. Sitr well to combine. Cover and cook on low, 5-7 hours OR on high 2.5-4.5 hours.
Slice basil into ribbons; mince fresh rosemary.
Garnish with basil & rosemary.
Serve as is or over rice or pasta. Makes 6-8 servings.

Nutrition Facts : Calories 236.9, Fat 10.3, SaturatedFat 2.1, Cholesterol 114.5, Sodium 149, Carbohydrate 6.5, Fiber 1.8, Sugar 0.9, Protein 29