Herb Roasted Chicken with Grapes, Acorn Squash, and Ricotta
This herb roasted chicken with grapes, acorn squash, and ricotta is a one pan autumn chicken dinner I could make all year long!
Servings: 8 people
Calories: 286kcal
Equipment
- 9x13-inch Baking Dish
Ingredients
- 1 medium acorn squash *
- 3 tablespoons olive oil divided
- 4 boneless, skinless chicken breasts cut in half crosswise to make 2 thick pieces each; about 2½ pounds total**
- 1 tablespoon ground paprika
- 1 teaspoon kosher salt
- 1 teaspoon herbes de Provence
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 2 cups red seedless grapes on the stems***
- 1 cup ricotta cheese ****
Instructions
- Preheat oven to 425°F and arrange a rack in the middle position. Lightly grease a 9x13-inch or another large, 4-quart baking dish.
- Cut the acorn squash in half with a sharp knife. Remove the seeds, then slice each half into ½-inch half-moons.1 medium acorn squash
- In the baking dish, toss the acorn squash pieces with 1 tablespoon olive oil and a pinch of salt and pepper. Arrange in a single layer.3 tablespoons olive oil
- Pat the chicken dry and drizzle with 1 tablespoon olive oil, turning to coat. Season with paprika, salt, herbes de Provence, garlic powder, and black pepper. Season all sides of each piece and press gently so the seasoning adheres.4 boneless, skinless chicken breasts, 1 tablespoon ground paprika, 1 teaspoon kosher salt, 1 teaspoon herbes de Provence, ½ teaspoon garlic powder, ½ teaspoon ground black pepper
- Place the chicken among the squash.
- Lay the grape clusters on top, then drizzle with the remaining olive oil.2 cups red seedless grapes
- Roast 25-30 minutes, until the chicken is cooked through and the squash is tender.
- Remove from the oven and let the chicken rest 5-10 minutes before serving. Top with dollops of ricotta and serve hot.1 cup ricotta cheese
Notes
*Kabocha or delicata squash are great alternatives and also don’t require peeling. If you use butternut squash, peel it first before cutting into wedges.
**Boneless, skinless thighs work beautifully here and cook to the same timing as breasts. If using bone-in thighs, expect a longer cook time. In that case, add the grapes after the chicken has roasted for 10 minutes so they don’t overcook.
***Red seedless grapes are best for their sweetness and color contrast, but black seedless grapes work well too. Choose firm, plump grapes on the stem so they hold up during roasting.
****Mascarpone or burrata can be used for a softer, more indulgent topping. For a sharper flavor, try goat cheese.
Tips:
- Opt for evenly sized chicken breasts so they cook at the same rate. If your chicken breasts are very thick, cutting them in half crosswise as the recipe directs keeps cooking time manageable and ensures tender results.
- A ceramic or glass baking dish works best. If using a sheet pan, keep an eye on it in the oven since the ingredients may brown faster than they cook.
- Pressing the spices lightly into the chicken ensures they coat the surface evenly. No need to worry about them sliding off.
- I like to season the chicken breasts for 30-60 minutes before roasting them. This makes them even juicier!
- I like the presentation of the grapes on the vine, but you can remove them from the stems and scatter them loose in the baking dish if you prefer.
- I tested this recipe on the standard “bake” setting (no fan). If using “roast” or “air-fry,” which circulates air with a fan, set the oven to 400°F instead of 425°F.
- Use an instant-read thermometer to check for doneness. Chicken breasts are done at 165°F, while thighs are best taken to 175°F for tenderness.
- Serve with crusty bread or pair with farro and a crisp green salad.
Nutrition
Serving: 1serving | Calories: 286kcal | Carbohydrates: 14g | Protein: 29g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 91mg | Sodium: 457mg | Potassium: 753mg | Fiber: 2g | Sugar: 6g | Vitamin A: 832IU | Vitamin C: 9mg | Calcium: 97mg | Iron: 1mg