Recipe | "One Pan Autumn Chicken Dinner" by Sue Ready

Cook's Notes: Some advance planning makes this meal preparation easier. Marinating the chicken in buttermilk one to two hours ahead tenderizes the meat. Precut butternut squash found in the produce department can cut down the chopping time. Chicken needs to cook longer than the veggies so give it a 30 minute head start. 

Pair the meal with rice or risotto and your favorite apple cake with maple icing.

Recipe serves 4 and adapted from cookingclassy.com 


Ingredients:

  • 4 bone-in, chicken thighs
  • 1 cup of buttermilk
  • 1/2 tsp. each rosemary, thyme and parsley
  • Salt to taste
  • 1 large sweet potato, chopped into 1 inch cubes
  • 3 cups Brussels sprouts, cut off bottom and slice lengthwise, remove outer leaves
  • 2 medium apples, cored and sliced into half moon about 3/4 inch thick 
  • 2 cups red onions, chunks 
  • 3 cups butternut squash, cubed 
  • 2 TB. each maple syrup and olive oil
  • 1 tsp. Saigon cinnamon
  • Optional: chopped parsley, for garnish 
Directions:
  • Place chicken pieces and buttermilk in a ziploc bag. Place bag in a bowl and refrigerate 1-2 hours. Preheat oven to 350 degrees.
  • Mix rosemary, thyme and parsley in a small bowl. Drain chicken in a colander. Line a baking sheet with a silicone pad or parchment paper. Arrange chicken pieces on baking sheet and sprinkle with salt and spices.
  • Cover pan with foil and bake 30 minutes. Wipe off any excess grease on baking sheet leaving chicken pieces on it. 
  • In a bowl mix maple syrup, olive oil and cinnamon. Add squash, sweet potato cubes, apples and Brussels sprouts and coat with oil mixture. 
  • Turn oven up to 400 degrees. Arrange veggies, apples and onion chunks around the chicken pieces. Roast for uncovered 25 minutes or until chicken, apples and veggies are cooked tender. 





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