Roasted Chicken Hindquarters Recipe

🧂 Ingredients

• 4 chicken hindquarters

  with leg and thigh
• 1 garlic head

  halved
• 1 red onion

  thickly sliced
• 1 zucchini

  sliced in rounds
• 1/2 butternut squash

  sliced (acorn or pumpkin works well too)
• 12-15 cherry tomatoes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/2 teaspoon smoked paprika

Instructions

• 1 Preheat oven to 425°. In a large bowl, combine olive oil, 1/2 teaspoon salt, 1/4
  teaspoon pepper, 1/2 teaspoon rosemary, and 1/4 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. 
• 2 In a small bowl mix the remaining 1/2 teaspoon salt, 1/4 pepper, 1/2 teaspoon
  rosemary, 1/4 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 Info