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Roasted Winter Squash & Chicken Thighs

Submitted by happyzhangbo

.

YIELD

8 servings

PREP

25 min

COOK

115 min

READY

2½ hrs

Ingredients

9 ½

CUPS BUTTERNUT SQUASH
peeled and cubed, or buttercup or hubbard squash, 1-inch cubes *

1

CUP PRUNES
pitted *

5

CLOVES GARLIC
or to taste, minced

1

LARGE SHALLOTS
or 2 medium ones, thinly sliced and separated into rings *

1

TEASPOON CINNAMON
ground

1

TEASPOON OREGANO
dried

1

TEASPOON THYME
dried *

¾

TEASPOON SALT
divided

1

X BLACK PEPPER
freshly ground *

8

EACH CHICKEN THIGHS, BONELESS, SKINLESS
skinless, bone-in, about 3 1/2 pounds, trimmed *

1 ¼

CUP STOCK
vegetable or low salt chicken broth

11/2

TEASPOONS ORANGE ZEST
freshly grated

4 ½

TABLESPOONS ORANGE JUICE
prefer fresh

Directions

Preheat oven to 350°F.

Add squash, prunes, garlic, shallots, cinnamon, oregano, thyme, ½ teaspoon salt and pepper in a large bowl and toss until evenly coat.

Transfer to a 9-by-13-inch baking dish .

Sprinkle remaining ¼ teaspoon salt over the chicken and arrange on top of the vegetables.

Combine together broth, orange zest and juice in a small bowl and pour over the chicken.

Cover the baking dish with foil.

Bake for 40 minutes.

Uncover and go on baking until the chicken is cooked through and basting often and the vegetables are tender, about 65 minutes more.

Cool for a few minutes and serve warm.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 55g (1.9 oz)

Amount per Serving

Calories 20 13% of calories from fat

% Daily Value *

Total Fat 0g 0%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 343mg 14%

Total Carbohydrate 1g 1%

Dietary Fiber 0g 2%

Sugars g

Protein 2g

Vitamin A 0% • Vitamin C 11%

Calcium 2% • Iron 2%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free