Ingredients
4 whole chicken thighs
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
2 cups butternut squash, diced
1 onion, sliced
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
300 ml chicken broth
Method
1. Preheat the oven to 200 degrees Celsius. Lightly grease a baking dish or tray.
2. Season the chicken thighs with salt and pepper. Heat olive oil in a large pan over medium heat. Brown the chicken in the pan for about 5 minutes on each side.
3. Add the diced butternut squash, onion, and garlic to the pan. Sprinkle the thyme and rosemary over the top. Toss everything together to combine.
4. Pour the chicken broth into the pan. Place the chicken thighs on top of the vegetable mix.
5. Transfer the pan to the oven and bake for 30 to 35 minutes. Chicken should be cooked through and golden brown.
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