Roasted Chicken With Butternut Squash and Kale 4.000

Laura Chase de Formigny for The Washington Post; styling by Lisa Cherkasky for The Washington Post

Nov 11, 2019

Bone-in chicken thighs roast alongside squash and shallots, and then join kale in this version of a sheet-pan supper. After roasting, the vegetables, with all the pan drippings, are tossed into a bowl of shredded and seasoned kale to become a sort of warm, savory salad loaded with winning tastes and textures (and only one pan to scrub). If you prefer your kale cooked down more, you can add it to the vegetables at the end of roasting and let it wilt.

Make Ahead: It's best to season the chicken a day in advance for more pronounced flavor. However, advance prep is not mandatory.

Storage Notes: Leftover chicken can be refrigerated in an airtight container for up to 4 days.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 4 to 6 bone-in, skin-on chicken thighs (2 to 2 1/2 pounds), or a mix of thighs and drumsticks
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice, plus more as needed
  • 1 tablespoon plus 1/2 teaspoon minced fresh rosemary
  • 2 teaspoons finely grated peeled fresh ginger, from a 1-inch piece
  • 2 garlic cloves, minced or finely grated
  • 1 teaspoon kosher salt, plus more as needed
  • Freshly ground black pepper
  • 1 small bunch kale (about 10 ounces), lacinato or curly, stemmed and sliced into 1/4-inch ribbons
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 1 butternut squash (about 2 1/2 pounds), peeled, trimmed, seeded and cut into 3/4- to 1-inch chunks
  • 2 large shallots (about 6 ounces), cut into 1/2-inch-wide wedges

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Trim any excess flaps of skin from the chicken and thoroughly pat dry.

In a medium bowl, whisk together 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 tablespoon rosemary, ginger and garlic until combined. Season with 1 teaspoon salt and several grinds of pepper. Place the chicken in the bowl or a large zip-top bag and coat the chicken with the mixture. Cover the bowl or seal the bag and leave at room temperature while the oven heats, or up to 1 hour, or refrigerate for up to 24 hours.

Heat the oven to 425 degrees with a rack in the middle.

Place the kale in a large bowl and season with a pinch of salt and 2 teaspoons olive oil. Using your hands (make sure they’re clean), toss vigorously to coat and rub the oil into the leaves to soften them.

Combine the squash and shallots on a large rimmed baking sheet. Add the remaining 2 tablespoons olive oil and the remaining 1/2 teaspoon rosemary, season lightly with salt and pepper, and toss to coat. Spread out the vegetables in an even layer.

Nestle the marinated chicken pieces among the vegetables and drizzle any extra marinade over the top. It’s fine if some vegetables are under the chicken. Roast for 45 to 55 minutes, stirring the vegetables about halfway through -- doing your best to work around the chicken -- until the chicken's skin is browned, crisp and cooked through, and the tip of a knife slides easily into the meat (the juices should run clear). Transfer the chicken to plates or a platter.

With a metal spatula, scrape the roasted squash, shallots and pan drippings into the bowl with the kale and gently toss to combine. Squeeze over a few drops of lemon juice and serve the vegetables alongside the chicken.

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Recipe Source

Adapted from "All About Dinner: Simple Meals, Expert Advice" by Molly Stevens (W.W. Norton & Company, 2019).

Tested by Olga Massov.

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