Description
A delicious and hearty dish featuring chicken thighs marinated in apple cider and served with roasted butternut squash.
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken thighs
- 2 cups butternut squash, peeled and cubed
- 1 medium onion, sliced
- 1 cup apple cider
- 2 tablespoons olive oil
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon apple cider vinegar
Instructions
- Preheat your oven to 400°F.
- In a large bowl, combine the olive oil, apple cider, apple cider vinegar, thyme, salt, pepper, and garlic powder. Whisk until well mixed.
- Add the chicken thighs to the bowl, ensuring they are well coated with the marinade. Let them marinate for at least 15 minutes, or up to 2 hours in the refrigerator for more flavor.
- In a large baking dish, spread the cubed butternut squash and sliced onion evenly. Place the marinated chicken thighs on top of the vegetables, skin side up.
- Pour any remaining marinade over the chicken and vegetables.
- Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is golden brown.
- For a crispy skin, broil the dish for an additional 2-3 minutes at the end of cooking.
- Let the dish rest for 5 minutes before serving.
Notes
- For added flavor, consider adding a pinch of cinnamon to the marinade for a warm spice note.
- You can also substitute the butternut squash with sweet potatoes or carrots for a different twist.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg