Honey Sesame Chicken Thighs with Acorn Squash and Kale
Honey sesame chicken thighs are roasted with tender acorn squash and kale in a flavorful honey sesame sauce for an easy dinner made in less than an hour!
Servings 4 servings
Calories 399kcal
Ingredients
- 4 medium bone-in chicken thighs, patted dry (about 1 lb)
- Salt and pepper to taste
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 2 medium cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 3 tablespoons honey
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sesame seeds
- 1 small acorn squash, cut in half, seeds scooped out, and each half cut into 1/4-in thick slices
- 2 cups firmly-packed kale, torn into 1-in pieces
- Sliced green onions for topping
Instructions
- Preheat oven to 400F. Season chicken on both sides with salt and pepper to taste. Heat butter and vegetable oil in a large skillet over medium-high heat until melted and hot.
- Place chicken thighs skin-side down in pan and sear 2-3 minutes on both sides until golden brown. Remove chicken from skillet and transfer to a plate.
- Drain grease from skillet and wipe clean. Heat sesame oil in skillet over medium-high heat until shimmery. Add garlic and ginger and saute 1 minute until fragrant. Add honey, soy sauce, and rice vinegar to pan and bring to a simmer, then reduce heat to medium-low and let simmer 5 minutes until slightly thickened. Stir in sesame seeds.
- Toss about half of honey sesame sauce with acorn squash and kale in a large bowl. Arrange acorn squash and kale in a greased 9x13 baking dish. Arrange chicken on and around squash and kale. Spoon remaining sauce over top of chicken.
- Bake chicken at 400F 25-30 minutes or until chicken registers 165F, acorn squash is tender, and kale is crispy. (cover chicken loosely with tin foil if it starts to brown too quickly)
- Use a spoon to drizzle sauce drippings in pan over chicken and squash. Sprinkle green onions on top. Serve warm and enjoy!
Notes
Storing Instructions
Store chicken and squash in an airtight container in refrigerator up to 6 days.
Nutrition
Serving: 1chicken thigh and 6-8 oz squash and kale | Calories: 399kcal | Carbohydrates: 31.7g | Protein: 22.8g | Fat: 22.1g | Saturated Fat: 6.3g | Cholesterol: 98mg | Sodium: 565mg | Potassium: 887mg | Fiber: 2.9g | Sugar: 13.2g | Calcium: 151mg | Iron: 3mg