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Herb Roasted Chicken with Grapes, Acorn Squash, and Ricotta

Herb roasted chicken with grapes acorn squash and ricotta served in a white ceramic baking dish with creamy ricotta dollops on top
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A stunning seasonal one-pan autumn dinner featuring paprika and herbes de Provence-seasoned chicken breasts roasted alongside caramelized acorn squash and sweet roasted red grapes, finished with generous dollops of creamy ricotta. Naturally gluten-free and ready in just 50 minutes.

Ingredients

Scale
  • 1 medium acorn squash (or kabocha or delicata squash – no peeling required; if using butternut squash, peel first)
  • 3 tablespoons olive oil, divided
  • 4 boneless, skinless chicken breasts, cut in half crosswise to make 8 thick pieces (about 2.5 pounds total)
  • 1 tablespoon ground paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon herbes de Provence
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 2 cups red seedless grapes, on the stems
  • 1 cup ricotta cheese

Instructions

  1. Preheat oven to 425 degrees F (400 degrees F for convection). Position a rack in the middle of the oven. Lightly grease a 9×13-inch ceramic or glass baking dish.
  2. Cut the acorn squash in half with a sharp knife. Remove and discard the seeds and stringy pulp, then slice each half into 1/2-inch half-moon pieces. The skin does not need to be removed.
  3. Add the squash to the baking dish. Drizzle with 1 tablespoon olive oil, season with a pinch of salt and pepper, toss to coat, and spread into a single even layer.
  4. Pat the chicken pieces completely dry with paper towels. Drizzle with 1 tablespoon olive oil and season all sides with paprika, kosher salt, herbes de Provence, garlic powder, and black pepper. Press seasonings firmly into the surface. For best results, season 30-60 minutes before roasting.
  5. Nestle the seasoned chicken pieces evenly among the squash slices in the baking dish.
  6. Lay the grape clusters across the top of the chicken and squash. Drizzle with the remaining 1 tablespoon olive oil.
  7. Roast uncovered for 25-30 minutes until the chicken reaches 165 degrees F internally, the squash is fork-tender with caramelized edges, and the grapes are soft and just beginning to burst.
  8. Remove from oven. Let the chicken rest uncovered for 5-10 minutes to allow juices to redistribute.
  9. Spoon generous dollops of cool ricotta across the entire hot dish just before serving. Serve immediately straight from the baking dish.

Notes

  • Always add ricotta after roasting – never during. It is a cool creamy finishing element meant to contrast with the hot roasted ingredients.
  • Use a ceramic or glass baking dish rather than a metal sheet pan to prevent the grapes from over-caramelizing before the chicken finishes cooking.
  • If using bone-in chicken thighs, add the grapes only after the chicken has already roasted for 10 minutes to prevent over-caramelization.
  • Squash alternatives: kabocha and delicata require no peeling. Butternut squash must be peeled before slicing.
  • Store ricotta separately from leftovers and always add fresh after reheating. Freezing is not recommended.

Nutrition

Find it online: https://www.benefitiany.com/herb-roasted-chicken/