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Herb roasted chicken with grapes, acorn squash, and ricotta served in a white baking dish

Herb Roasted Chicken with Grapes, Acorn Squash, and Ricotta

A stunning one-pan dinner featuring herb-seasoned chicken breasts roasted with sweet red grapes, tender acorn squash, and finished with creamy dollops of ricotta cheese.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 286
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium acorn squash cut into half-moon slices
  • 3 tbsp olive oil, divided
  • 4 boneless skinless chicken breasts cut in half crosswise, about 2.5 pounds total
  • 1 tbsp ground paprika
  • 1 tsp kosher salt
  • 1 tsp herbes de Provence
  • 0.5 tsp garlic powder
  • 0.5 tsp ground black pepper
  • 2 cups red seedless grapes on the stems
  • 1 cup ricotta cheese whole-milk recommended

Equipment

  • 9x13-inch baking dish
  • Sharp chef's knife
  • Instant read meat thermometer

Method
 

  1. Preheat oven to 425 degrees F and arrange a rack in the middle position. Lightly grease a 9x13-inch baking dish.
  2. Cut the acorn squash in half with a sharp knife. Remove the seeds, then slice each half into 1/2-inch thick half-moons.
  3. In the baking dish, toss the acorn squash pieces with 1 tablespoon of olive oil and a pinch of salt and pepper. Arrange in a single layer so each piece roasts evenly.
  4. Pat the chicken pieces dry with paper towels and drizzle with 1 tablespoon of olive oil, turning to coat. Season all sides with the paprika, kosher salt, herbes de Provence, garlic powder, and black pepper, pressing gently so the seasoning adheres.
  5. Place the seasoned chicken pieces on top of the squash in the baking dish.
  6. Lay the grape clusters on top, then drizzle with the remaining 1 tablespoon of olive oil.
  7. Roast for 25 to 30 minutes, until the chicken is cooked through to an internal temperature of 165 degrees F and the squash is tender. The grapes should look blistered and juicy.
  8. Remove from the oven and let the chicken rest for 5 to 10 minutes. Top with dollops of ricotta cheese and serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Store ricotta separately and add fresh before serving. Chicken thighs can be substituted; add 5 to 10 minutes to roasting time. Leftovers are excellent sliced over a grain bowl the next day.