Spice-Roasted Chicken and Squash

A rich, flavor-packed marinade is the secret to this addictive one-pot chicken and squash meal that is sure to become a standard in the weeknight dinner rotation. Add an extra kick of spice to the dish with the addition of the optional hot pepper sauce, or make it smoky by using smoked paprika instead of the more common Hungarian paprika. While the total time for the recipe might seem daunting, most of the time is hands-off time spent marinating the chicken and then roasting in the oven.

1/4 cup olive oil

2 tablespoons unsalted butter

1 tablespoon finely minced garlic

3 tablespoons Dijon mustard

2 tablespoon Worcestershire sauce

1 tablespoon honey

3 teaspoons chili powder

2 teaspoons paprika, plus more for garnish

2 teaspoons salt

2 teaspoons hot pepper sauce, such as Tabasco, optional

8 bone-in chicken thighs with skin (about 3 1/2-4 pounds)

1 large or 2 small red onions

4 cups sliced or cubed winter squash, such as delicata, butternut or acorn

1 cup chicken broth

Fresh parsley, chopped

Heat oil and butter in a Round Wide Oven or Dutch Oven set over medium-low heat until the butter is melted. Add garlic, mustard, Worcestershire, honey, chili powder, paprika, salt and hot pepper sauce (if using) and whisk to combine. Remove from heat and allow to cool.

Meanwhile, pat dry chicken. Peel onions, cut in half lengthwise and slice each half into thin rounds. Add chicken and onions to cooled spice mixture in the pan, and toss to coat completely. Cover and marinate in the refrigerator for at least 4 hours, or overnight.

Preheat oven to 375°F and remove pot from refrigerator. Arrange squash pieces around chicken and onions in the pot, and pour chicken broth over the vegetables. Place uncovered pot in preheated oven and roast, basting frequently with the broth, until the chicken is golden brown and internal temperature reaches 165°F, about 45 minutes. Skim fat off pan juices and garnish with more paprika and parsley for serving.