Roasted Winter Squash & Chicken Thighs
.
Yield
8 servingsPrep
25 minCook
115 minReady
2½ hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.2 | l |
butternut squash
peeled and cubed, or buttercup or hubbard squash, 1-inch cubes |
*
|
| 237 | ml |
prunes
pitted |
*
|
| 5 | cloves |
garlic
or to taste, minced |
|
| 1 | large |
shallots
or 2 medium ones, thinly sliced and separated into rings |
*
|
| 5 | ml |
cinnamon
ground |
|
| 5 | ml |
oregano
dried |
|
| 5 | ml |
thyme
dried |
*
|
| 3.8 | ml |
salt
divided |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 8 | each |
chicken thighs, boneless, skinless
skinless, bone-in, about 3 1/2 pounds, trimmed |
*
|
| 296 | ml |
stock
vegetable or low salt chicken broth |
|
| 28 | ml |
orange zest
freshly grated |
|
| 68 | ml |
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.
