Roasted Chicken with Figs and Butternut Squash
An easy, elegant, 30-minute meal of Roasted Chicken Thighs with Butternut Squash and Figs.
Ingredients
- 1 1/2 lbs chicken thighs, I prefer skinless
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 1 tablespoon olive oil
- 1/4 cup honey
- 2 tablespoons red wine vinegar
- 1/4 cup water or vegetable broth
- 4 shallots, sliced thin (or 1/4 large red onion)
- 1 teaspoon fresh oregano, or 1/2 teaspoon dried
- 1/2 teaspoon fresh thyme, or 1/4 teaspoon dried
- 8-10 figs, halved
- 3 cups 1/4 inch cubed butternut squash*, about 1/2 medium squash
Instructions
- 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.
Notes
buy pre-cut butternut squash to speed up the assembly of this dish even more