Roasted Butternut Chicken Recipe - One Dish Dinner
Total time
Author: Kendra ~A Proverbs 31 Wife
Recipe type: Dinner
Serves: 6
- 4 chicken leg and thighs or 8 chicken thighs
- 1 butternut squash - peeled and cubed
- 2 apples, cored and cubed
- 6-12 garlic cloves (based on personal taste)
- 5 ounces of baby spinach and kale mix
- 3 tablespoons olive oil
- 3 tablespoons maple syrup
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon each of ground thyme, ground rosemary and rubbed sage
- Aleppo pepper flakes (optional)
- Parsley for garnish (optional)
- Preheat oven to 350
- Coarsely cut greens into the bottom of a 9x13 baking dish
- Layer chopped butternut and apples over the greens
- Sprinkle in whole garlic cloves (you will remove these before serving)
- Mix oil, maple syrup and spices together
- Place pieces of chicken in a separate baking dish and brush with the oil, spice mixture
- Spoon remaining oil mix over the veggies and place both pans in the oven.
- Bake at for 45 minutes, then remove chicken pieces from their pan and transfer to the top of the veggies.
- Bake for another 30 minutes at 375
- Sprinkle with pepper flakes and garnish with parsley if desired
- Remove and toss out garlic cloves before serving.
Recipe by A Proverbs 31 Wife at https://aproverbs31wife.com/roasted-butternut-chicken/
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