Roast Chicken Thighs

This is a really simple, easy one pan dinner that  doesn't skimp on taste.  It takes just a few minutes to put together and the oven does the rest. 

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

Directions:
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.