I've been making this simple acorn squash for a long long time now! It's one of those fast, throw in your oven Fall side dishes. Great for Thanksgiving coming up!

The roasted thyme chicken with grapes is inspired by a dish from Jamie Oliver's Food Magazine, Jamie. It wasn't that long ago that I made the dish, early March perhaps. I wanted to make it again, but was too lazy to look for the magazine or search it online. When I was grocery shopping and thinking of what to make, I knew this dish had grapes. Anyhow, I winged it and churned out a winner.

I must admit, I love the UK's food magazines, I'm not a fan of the measurements. We use cups not grams here, so it took a little longer to convert the recipes. Ain't nobody got time for that! Okay, okay maybe I do.

Each bite of the chicken is best with a sliver of a grape. There's something about thyme and the suttle sweetness from the grape, that makes this dish delicious!


Chicken Inspired by Jamie Oliver's Food Magazine, Jamie

Serves 3 to 4


  • 1 (3 to 4 pound) whole chicken, cut into 10 parts (4 breasts cut crosswise, 2 wings, 2 thighs, 2 legs) excluding the back

  • Olive oil cooking spray

  • 1 tablespoon house seasoning (1 cup coarse salt, 1/4 cup black pepper, 1/4 garlic powder)

  • 1 teaspoon, dried thyme

  • 1 1/2 cups green seedless grapes

  • 2 acorn squashs, halved and deseeded (will make 4 halves)

  • 2 tablespoons honey

  • Season with salt and freshly ground black pepper


Preheat oven to 400 degrees.

<assembling the chicken>

  • Coat a large baking pan with olive oil cooking spray.

  • Arrange the chicken pieces apart from one another on the baking pan.

  • Sprinkle both sides of the chicken pieces with house seasoning and thyme.

  • Place chicken pieces skin-side up.

  • Add the grapes to the pan to roast with the chicken.

  • Set aside.

<preparing the acorn squash>

  • Cut the ends off the acorn squash, then cut crosswise.

  • Scoop out seeds and discard with a grapefruit spoon.

  • Rest the acorn squash in a small sheet pan, end-side down.

  • Spray the flesh with olive oil cooking spray.

  • Sprinkle with salt and pepper; and drizzle with honey.

<roasting the chicken and acorn squash>

  • Place pan with chicken and grapes in the middle shelf of the oven.

  • Plan pan with acorn squash below the chicken on the lower shelf.

  • Roast chicken and grapes at 400 degrees for 40 to 45 minutes.

  • Remove from oven. Let chicken rest for 5 to 8 minutes before serving.

  • Roast acorn squash at 400 degrees for 5 more minutes, 45 to 50 minutes.



  • When cutting the ends off the acorn squash, cut a little bit off the ends, enough to allow it to stand on its own without tilting in the pan.

  • Roast the acorn squash five minutes more than the chicken. Besides you want the chicken to rest for at least 5 minutes after you remove it from the oven, this keeps it juicy.

  • It's one half of acorn squash per person.

#food #recipes #whatsfordinner #meatsseafood

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