Name: Rosemary Roasted Chicken Thighs with Butternut Baked Penne
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 6
Ingredients: 6 skin-on, bone-in chicken thighs (about 2 pounds); One 1-pound butternut squash, peeled, seeded and cut into 1/2-inch pieces; 3 tablespoons extra-virgin olive oil; 2 tablespoons finely chopped rosemary; 2 large cloves garlic, finely chopped; Kosher salt and freshly ground black pepper; 8 ounces penne rigate; 4 ounces Taleggio cheese without rind, cubed; 1/2 cup heavy cream; Lemon wedges, for serving

Directions

Preheat the oven to 400 degrees F. Line a baking sheet tightly with foil.
Toss the chicken and squash with 2 tablespoons of the olive oil, 1 tablespoon of the rosemary and the garlic on the prepared baking sheet. Sprinkle with salt and pepper. Spread in a single layer with the chicken skin-side up. Roast until the chicken is cooked through and the squash is tender, about 30 minutes.
Meanwhile, cook the pasta in boiling salted water until al dente, about 10 minutes. Drain the pasta, then toss with the remaining 1 tablespoon olive oil and 1 tablespoon rosemary, the cheese and cream and season with pepper. Add the chicken and squash and toss, then transfer to a 9- by 13-inch baking dish. Arrange the chicken on top with skin-side up and bake until the cheese is melted, 12 to 15 minutes. Serve with lemon wedges.
Yield: 6 servings
Active Time: 25 minutes
Total Time: 1 hour 25 minutes
Ease of preparation: easy

Rosemary Roasted Chicken Thighs with Butternut Baked Penne

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