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Serving size 8
Prep Time
Total Time


9 cup cubed peeled butternut, buttercup or hubbard squash (1-inch cubes; see tip)1 cup small pitted prunes3 cloves garlic, minced2 medium shallots, thinly sliced and separated into rings1 tsp ground cinnamon1 tsp dried oregano1 tsp salt, divided½ tsp freshly ground pepper8 skinless, bone-in chicken thighs (about 3 1/2 pound), trimmed1 cup reduced-sodium chicken broth or vegetable broth¼ cup orange juice


1. Preheat oven to 350°F.

2. Place squash, prunes, garlic, shallots, cinnamon, oregano, thyme, 1/2 teaspoon salt and pepper in a large bowl and mix well. Transfer to a 9-by-13-inch baking dish. Sprinkle chicken with the remaining 1/2 teaspoon salt and place on top of the vegetables. Mix broth, orange zest and juice in a small bowl and pour over the chicken. Cover the baking dish with foil.

3. Bake for 40 minutes. Uncover and continue baking until the vegetables are tender and the chicken is cooked through, basting often, about 1 hour more.


Tip: For quicker prep, look for cubed butternut squash in your market's produce section.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 8 Total

  • Calories 398
  • Calories from fat 99
  • Total Fat 11gm 17%
  • Saturated Fat 3gm 15%
  • Monounsaturated Fat 4gm
  • Sodium 404mg 17%
  • Total Carbohydrates 46gm 15%
  • Fiber 7gm 7%
  • Protein 32gm
  • Cholesterol 101mg 34%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Healthy, Low Calorie, Chicken, Vegetable, American, Jewish, Easy, Entertaining, Passover, Rosh Hashanah, Yom Kippur

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