Roasted Chicken Thighs with Winter Squash

This was influenced by a post by the NY Times hence I try to cut back on any sugar in my foods.  It's amazing what a good balsamic can do and cut back on the glucose going into your body.

  • Chicken thighs.  Figure how many you are feeding but I bought 4 bone in for two of us.
  • Lemon, thinly sliced.
  • Olive oil.
  • Chopped sage or dried, a tsp per 4 thighs.
  • 1 tsp coriander seeds or dried if more convenient.
  • Kosher salt and pepper.
  • 1/4 cup Maple balsamic or Maple syrup.  I chose balsamic to eliminate the sugar.  
  • 3 tbs unsalted butter cubed.
  • Chile powder, one large pinch or more to your taste.
  • 1 squash such as acorn, delicata or whatever is your fave.  Cut open, seed out and slice into rings.  
  • Scallions sliced into 1/4 diameter.  
In a large bowl toss your chicken thighs with the olive oil, lemons, salt, pepper, and spices.  Place over the squash on a shallow pan or whatever you have.  Bake at 350 for 20 minutes then hike up to 500 for another 15-20 minutes.  Last 5 minutes of baking, drizzle your maple balsamic or maple syrup over the chicken and squash.  Serve and enjoy.  A great winter dish.  Hearty but healthy!!

Wine suggestions are a nice red wine such as from Rioja Spain or a Cotes du Rhone or Bordeaux from France.  These options are great with winter meat dishes.  And thanks to global trade, easily found in the US:)


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