Roasted Chicken Hindquarters Recipe
There's something special about Roasted Chicken Hindquarters with Garlic, Squash, and Tomatoes. Perhaps it's the brilliantly colored roasted squash and veggies, or the cozy aroma of baking chicken.
Servings: 4 servings
Calories: 370kcal
Ingredients
- 4 chicken hindquarters with leg and thigh
- 1 garlic head halved
- 1 red onion thickly sliced
- 1 zucchini sliced in rounds
- ½ butternut squash sliced (acorn or pumpkin works well too)
- 12-15 cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
Instructions
- Preheat oven to 425°. In a large bowl, combine olive oil, ½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon rosemary, and ¼ teaspoon thyme. Add the onion, zucchini, squash, tomatoes, and garlic to the bowl; toss to coat. Transfer to a roasting pan or sheet pan coated with cooking spray.
- In a small bowl mix the remaining ½ teaspoon salt, ¼ pepper, ½ teaspoon rosemary, ¼ teaspoon thyme and paprika. Sprinkle the chicken with the paprika spices; arrange over the vegetables. Roast until a thermometer inserted in the chicken reads 170°-175° and vegetables are tender, 35-40 minutes.
Nutrition
Serving: 1g | Calories: 370kcal | Carbohydrates: 12g | Protein: 30g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Cholesterol: 122mg | Sodium: 654mg | Fiber: 3g | Sugar: 4g