Fall Roasted Chicken

It took some time to cut everything, but besides that, this is fairly simple to put together. You don't need much for seasoning either, this is simple and healthy. The little flavors I do use go a long way with this dish.

Ingredients

  • 4 skinless chicken drumsticks

  • 4 skinless chicken thighs, bone-in

  • a few sprigs of fresh thyme

  • sprinkle of cinnamon

  • 5-6 cloves of garlic

  • salt & pepper

  • 2-3 tablespoons of olive oil

  • 1/4 cup apple cider vinegar

  • 1 small sweet onion, quartered

  • 1 honey crisp apple, cut into wedges/pieces

  • 1 small butternut squash, cubed

  • couple handfuls of brussels sprouts, halved

  • 1/4 pound pancetta, diced

Instructions

  1. Preheat the oven to 450.

  2. Begin your prep work. On a large casserole dish or baking sheet add: apple wedges/slices, diced pancetta, brussels sprouts (cut off the little tip, then slice in half), butternut squash (cut and peel then scoop out the seeds and flesh in the center, then cut into cubes), and the onion cut into quarters. Then sprinkle cinnamon over top evenly. Next sprinkle some salt and pepper. Give a nice stir to combine. Set aside.

  3. Then on a baking sheet place your chicken and garlic. Sprinkle with salt and pepper, then drizzle some olive oil over top. Rub chicken to spread seasoning evenly. Wash your hands then remove some thyme leaves from the sprigs and sprinkle over top.

  4. Grab the prepped veggies and place all around the chicken.

  5. Evenly pour some apple cider vinegar over everything.

  6. Cook for 30 minutes then flip the chicken. Cook another 20 minutes. Flip chicken once more, and cook for another 10 minutes. Total of an hour.



ChickenDanielle Simone