The amounts here serve 2, but everything can easily be increased to feed more. I use a 10 inch cast iron skillet, if cooking for more you can move it to a larger roasting pan or a half sheet pan. Consider this a guide and feel free to include different vegetables and/or seasonings.
Ingredients:
- 4 bone-in skin on chicken thighs, trimmed of excess fat and skin
- 1 large onion, cut into large chunks
- 1 small butternut squash, peeled and cut into large dice
- 2 one inch thick pieces of hearty country bread, cut into cubes
- 2 tablespoons olive oil
- salt and pepper
1. Heat oven to 425 degrees
2. Season chicken thighs with salt and pepper
3. Put the onions, squash and bread into a 10 inch cast iron skillet and toss with olive oil, and season with salt and pepper.
4. Place chicken thighs on top of vegetables.
5. Roast for 45-60 minutes, stirring vegetables half way through, until chicken thighs register 165-170 degrees.
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