This Recipe for Roasted Chicken Thighs with Figs and Butternut Squash is just lovely, right?! I like beautiful things; I’ll be the first to admit. I often pick out a book or wine bottle because of their covers, put my kids in my favorite clothes that we’ve got for them, and I enjoy taking pictures of everyday beauty and sharing them on instagram etc etc. Motherhood isn’t always beautiful and it doesn’t always allow me the time to make or create beautiful things but I have continued to find beauty even in this unlikely stage of life. This dish even, it looks like a mommy such as myself wouldn’t have time to prepare something so grand, but it’s actually one of the easiest and simplest recipes I’ve made lately.
My days are often met with lists that don’t get finished, naps that don’t get taken and dishes that go unwashed. We wake up with a plan do at least one activity whether it be grocery shopping or visiting friends and we usually meet it, though often tardy. During the down times or times at home I’m often met with the temptations to ignore my kids to try to ‘get things done,’ or even just space out for a moment or two.
I’ve found myself looking forward to rocking my little one then when I get to, I’ve found myself zoning out on pinterest while I’m doing it. Or playing a game with Everett yet checking my phone throughout. Somedays end with guilty feelings. I wake up the next day with a better plan to be more focused, have a better agenda, enjoy the moment more. I’m consciously trying to master this art of slowing down motherhood, unplugged (this is hard for us bloggers!).
What I’ve found is that I need grace. I need to give it to myself and receive it from God. He gently reminds me to relish in these sweet days of mothering young kids and often times I do respond well. Those times instead of checking my phone in the rocking chair, I stare at my little girl, even getting a crick in my neck from long observations of her, and I have moments of pure laughter with my boy embracing his contemplative and silly nature. With grace, I’m lifting my head to notice more and see the beauty more.
Sometimes the beautiful parts of motherhood are hard to notice while other times they are obvious. Just the same, a reheated leftover meal may be just as lovely with the time it allows for other things, as this quickly prepared, though stunning, dinner.
This meal can be made in a matter of 25-30 minutes and the show stopping fall colors of the figs and squash along with the flavor of the honey vinegar sauce, truly make it a magical, seasonal meal.
Here is a great list of other lovely seasonal meals to stop and savor this fall:
Turkey Pumpkin Pot Pie by Kitchen Confidante
Roasted Chicken with Figs and Butternut Squash by Vintage Mixer
Lentil Chile Rellenos with Creamy Walnut Sauce Letty’s Kitchen
Chorizo, Black Bean, and Kabocha Squash Chili by Flavor the Moments
Roasted Root Vegetable Soup by Joy Food Sunshine
Spiced Zucchini Pear Cake with Brown Butter Glaze by Completely Delicious
Orange Spiced Salmon with Spaghetti Squash by Foodie Crush
Pork Chops with Roasted Pears, Sage and Shallots By Simple Bites
Marinated Zucchini with Red Peppers and Garlic Project Domestication
Roasted Red Cabbage Wedges with Za’atar by Floating Kitchen
Roasted Chicken with Figs and Butternut Squash
- 1 1/2 lbs chicken thighs, I prefer skinless
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 1 tablespoon olive oil
- 1/4 cup honey
- 2 tablespoons red wine vinegar
- 1/4 cup water or vegetable broth
- 4 shallots, sliced thin (or 1/4 large red onion)
- 1 teaspoon fresh oregano, or 1/2 teaspoon dried
- 1/2 teaspoon fresh thyme, or 1/4 teaspoon dried
- 8-10 figs, halved
- 3 cups 1/4 inch cubed butternut squash*, about 1/2 medium squash
- Preheat oven to 400 degrees.
- Season chicken with half of the salt and pepper.
- Heat oil in a large oven safe skillet. Sear chicken, skin side down (or the flat side down if you bought skinless), for 8 minutes or until medium brown. Flip and cook for 2-3 minutes on the other side. Transfer chicken to a plate and add in shallot. Saute the shallot for 3 minutes, then add in the cubed squash and cook for 8 minutes. Add in the honey, red wine vinegar, and water, along with the other half of the salt and pepper. Stir in the herbs. Place the chicken back in the pan, skin side up, along with the figs.
- Transfer the skillet to the preheated oven and roast for 25-35 minutes or until chicken reaches 165 and squash is tender.
- Serve hot with wild rice or quinoa.