An easy, elegant, 30-minute meal of Roasted Chicken Thighs with Butternut Squash and Figs.
Course: Main Course
Keyword: gluten free
1 1/2lbschicken thighs,I prefer skinless
2tablespoonsred wine vinegar
1/4cupwater or vegetable broth
4shallots,sliced thin (or 1/4 large red onion)
1teaspoonfresh oregano,or 1/2 teaspoon dried
1/2teaspoonfresh thyme,or 1/4 teaspoon dried
3cups1/4 inch cubed butternut squash*,about 1/2 medium squash
Preheat oven to 400 degrees.
Season chicken with half of the salt and pepper.
Heat oil in a large oven safe skillet. Sear chicken, skin side down (or the flat side down if you bought skinless), for 8 minutes or until medium brown. Flip and cook for 2-3 minutes on the other side. Transfer chicken to a plate and add in shallot. Saute the shallot for 3 minutes, then add in the cubed squash and cook for 8 minutes. Add in the honey, red wine vinegar, and water, along with the other half of the salt and pepper. Stir in the herbs. Place the chicken back in the pan, skin side up, along with the figs.
Transfer the skillet to the preheated oven and roast for 25-35 minutes or until chicken reaches 165 and squash is tender.
Serve hot with wild rice or quinoa.
buy pre-cut butternut squash to speed up the assembly of this dish even more