Chicken · 45 min
Roasted Garlic Rosemary Chicken & Pears with Butternut Squash Mash
- 45 min
- 2–6 servings
- 613 kcal / serving
Juicy chicken thighs roasted with garlic and rosemary, served over creamy butternut squash mash with sweet roasted pears. This weeknight-friendly dish comes together in one pan and finishes under the broiler for a lightly browned edge.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 smallbutternut squash
- 4 fl ozchicken or vegetable broth
- 1 lbchicken thighs, boneless skinless
- 4 clovesgarlic
- 2pears
From the pantry: black pepper, extra virgin olive oil, rosemary, dried, salt
Cookware
baking dish · chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · medium saucepan · mixing bowls · potato masher · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken thighs
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1 smallbutternut squash
- 4 clovesgarlic
- 2pears
Meat & seafood
- 1 lbchicken thighs, boneless skinless
Pantry & dry goods
- 4 fl ozchicken or vegetable broth
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| butternut squash | 1 small | 2 small | 3 small |
| chicken or vegetable broth | 4 fl oz | 8 fl oz | 12 fl oz |
| chicken thighs, boneless skinless | 1 lb | 2 lb | 3 lb |
| garlic | 4 cloves | 8 cloves | 12 cloves |
| pears | 2 | 4 | 6 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F.
- In a bowl, combine half of the minced garlic with oil, rosemary, salt, and pepper.
- Toss the chicken thighs in the garlic mixture until evenly coated.
- Wash, core, and slice the pears into wedges.
- Fill a medium saucepan halfway with water and bring to a boil.
- Arrange the chicken and pears in a baking dish and roast for 15 minutes, then broil for 3–4 minutes to brown lightly.
- Peel and dice the squash after washing, removing the seeds, and cut into pieces.
- Add the squash to the boiling water and cook until very tender, about 10–12 minutes.
- Drain the squash, return it to the pot, add broth, oil, salt, pepper, and the remaining garlic; mash until smooth.
- To serve, spoon the squash mash onto plates, then top with the roasted chicken and pears.
Two tips
- Prep the garlic-oil mixture ahead and refrigerate for up to a day.
- Leftover squash mash can be reheated as a side or served with other proteins.
Nutrition per serving
- Calories
- 613 kcal
- Protein
- 49 g
- Carbs
- 55 g
- Fat
- 24 g
- Fiber
- 13 g
- Sodium
- 248 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.