Roasted Chicken with Butternut Squash and Apples

This recipe turned out being so much better than I thought it would be!  It doesn’t get much easier than throwing some veggies and chicken in a pan and roasting for a while.  Easy to fix + easy clean-up = the perfect dinner!

Ingredients:

  • 1 – 1.5 lb butternut squash, peeled and cubed
  • 3 granny smith apples, medium diced
  • 1 large onion, medium diced
  • 2-3 garlic cloves, minced
  • 1-2 tsp fresh rosemary, minced
  • 1-2 tsp fresh thyme, minced
  • salt and pepper to taste
  • 6 whole chicken legs, bone-in and skin-on
  • 2-3 tbsp fat (I used equal parts of butter and olive oil)

Directions:

  1. Preheat the oven to 400 degrees.  Wash and pat dry the chicken.  Set the chicken on a plate and season it with salt and pepper.  Set to the side for a few minutes.
  2. Throw all the veggies and seasonings in a roasting pan.  Don’t forget to season the veggies with a little salt and pepper!
  3. This part is where you have two options.  You can either: 1) Put the chicken on top of the veggies, throw the pan in the oven, and bake for 40-50 minutes OR until your chicken reaches an internal temperature of 165 degrees.  OR you can: 2) Pull out a cast iron skillet, add some fat to the pan on medium-high heat, let it get hot, add the chicken skin-side-down and let the skin crisp up…THEN…put the chicken on top of the veggies (skin-side-up) and roast for 30-40 minutes (or until the chicken is done).
  4. I did option #2!  The chicken was delicious.  Super moist on the inside and crispy on the outside.  Perfection!
  5. Because I love sauces on top of anything, I made a sauce to go on top of my chicken.  This part is totally optional too.  Here’s what I did to make my sauce:
  • I saved about 2 tbsp of the drippings from when I pan-seared the skin of my chicken.  On medium-high heat, add 2 tbsp of tapioca flour and whisk together really well.
  • Add 1 cup of chicken stock, 1/2 cup of coconut milk, 1 tbsp honey, and season with salt, pepper, and throw a bunch of sprigs of thyme in there.  Bring to a bubble for about 5 minutes, then simmer it until you’re ready to serve.  Drizzle on top of the chicken and consume!

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