Description
A comforting dish featuring crispy chicken thighs roasted in sweet apple cider, paired with caramelized butternut squash.
Ingredients
- Bone-in, skin-on chicken thighs
- Fresh, unfiltered apple cider
- Peeled and cubed butternut squash
- Fresh, minced garlic
- Fresh thyme or rosemary
- Olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Pat chicken thighs dry and season with salt and pepper.
- In a large, oven-safe skillet, heat olive oil over medium-high heat. Sear chicken skin-side down for 5-7 minutes until golden brown.
- Turn chicken over and sear for an additional 2 minutes.
- Remove chicken, add garlic and herbs to the skillet, sauté for 30 seconds, then pour in apple cider, scraping any browned bits from the pan.
- Arrange butternut squash around chicken, pour remaining apple cider mixture over squash.
- Bake for 30-35 minutes until chicken reaches 165°F (74°C) and squash is tender.
- Rest chicken for 5-10 minutes before serving.
Notes
For added flavor, consider using cremini or shiitake mushrooms while roasting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: apple cider chicken, roasted butternut squash, fall recipe, comfort food