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Michele D’s Roasted Chicken Thighs with Delicata Squash

Home / Recipes / Michele D’s Roasted Chicken Thighs with Delicata Squash

We love the Fall and we love food, but I’m not the only one who can throw down in the kitchen. Our own Michele Dellinger gave us this amazing recipe that’s perfect for a crisp Autumn day.  I guarantee you’re gonna love it!


  • 1 Lemon, ends trimmed, halved lengthwise and sliced thin
  • 6 Boneless skinless chicken thighs
  • 2 T olive oil
  • 1 T chopped sage (or 1 tsp. dried sage)
  • 1 1/2 tsps. Coriander seeds
  • 1/4 c. Maple syrup
  • 3 T unsalted butter, cut into small pieces
  • Large pinch Chili powder (Michele likes to use Aleppo pepper)
  • 1 Delicata or Acorn squash, seeded and sliced into 1/4 inch rings
  • 1/4 c. Scallions, thinly sliced
  • Kosher salt and pepper to taste


Phase 1:

  • In a large bowl, toss chicken with lemon slices, 1 1/2 tablespoons of olive oil, sage, coriander, salt and pepper
  • Let stand for at least 30 minutes
  • Preheat oven to 425F

Phase 2:

  • In a small saucepan over medium heat, combine syrup, butter, salt and chili powder
  • Simmer for 3 minutes
  • Toss mixture with squash

Phase 3:

  • Spread squash on a 9 x 13 pan or a large rimmed baking sheet
  • Nestle chicken and lemon on top of the squash
  • Roast for 15 minutes
  • In a small bowl toss scallion with remaining oil
  • Remove chicken and squash from over and scatter with the scallions
  • Return to oven and roast until the chicken is done, about 20 more minutes

This recipe is simply delicious. Michele recommends a rich red wine, and we couldn’t agree more.