Rosemary-Roasted Chicken Dinner

Rosemary-Roasted Chicken Dinner
Servings: 4 Active Time 15 mins Total Time 45 mins

Make It

1. Preheat oven to 400 degrees F. Rub 6 bone-in, skin-on chicken thighs with 2 Tbs. olive oil, 1 Tbs. minced fresh rosemary, 1/2 tsp. salt and 1/4 tsp. pepper. Roast the chicken on a foil-lined shallow baking pan for 35 to 40 minutes or until 175 degrees F. Reserve 2 thighs for Thursday. Meanwhile, cook two 10-oz. packages frozen butternut squash according to package directions. Season with 1/4 tsp. each salt and pepper. Puree until smooth. In a large skillet cook 1 clove minced garlic in 1 tsp. olive oil over medium heat for 30 seconds. Add 10 oz. baby spinach and cook until just wilted; season with 1/4 tsp. each salt and pepper. Serve chicken with the squash puree and spinach.


  • If you can't find frozen butternut squash puree, pick up frozen diced squash instead.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 383, Fat, total (g): 25, chol. (mg): 89, sat. fat (g): 6, carb. (g): 18, Monounsaturated fat (g): 12, Polyunsaturated fat (g): 5, Trans fatty acid (g): , fiber (g): 5, sugar (g): 5, pro. (g): 22, vit. A (IU): 9739, vit. C (mg): 26, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 5, Pyridoxine (Vit. B6) (mg): , Folate (µg): 138, Cobalamin (Vit. B12) (µg): , sodium (mg): 604, Potassium (mg): 168, calcium (mg): 126, iron (mg): 4, Percent Daily Values are based on a 2,000 calorie diet.