Rainy weeknights call for some creativity in the kitchen. I turn on the radio, loud, knowing my neighbors aren’t home yet. I pour myself a glass of wine and dance to the music, bringing some much needed pep to a drab day. If you haven’t tried this remedy for the blues, you must! If nothing else, you get the ticker working and laugh at yourself in the process.
On this particular night, my goal is to make a meal that is hearty, healthy, seasonal and simple…this dish absolutely fits the bill. There is nothing like roasted vegetables to welcome Fall into our lives. I’d say even for those self proclaimed “anti-veggie” folks, enough olive oil and salt and you’ll be whistling a different tune. I use organic chicken thighs because they’re cheaper and much more satisfying than chicken breasts. But of course, make the recipe, basically a drawn out version of “roast everything and put it on a platter, your own.
You will need:
2 lb butternut squash, seeded and sliced (don’t worry about peeling it before roasting)
1 lb red baby bliss potatoes, quartered
1 apple sliced into rings then halved
2 small onions, quartered
1/4 c. olive oil
salt to taste
1 lb organic chicken thighs (boneless, skinless)
2 T crushed sage
Preheat the oven to 400F. Meanwhile, prep the squash and place on one baking sheet then the potatoes, apple and onions on another sheet. Toss with olive oil (as much or as little as you want, but make sure they’re coated) and sprinkle kosher salt.
Place the squash in first as it takes longer. After about 15 minutes put in the other baking sheet. Bake for 25-30 minutes or until browned and easily pierced through with a fork.
Carefully put vegetables on a platter and place raw chicken thighs on oiled pans. Coat with a bit more oil, salt, and rub in sage. Bake at 400 for about 20 minutes.
Meanwhile, if you wish, remove skins from butternut squash with a paring knife. Then, arrange vegetables on a large platter. When chicken is done, place chicken on top and serve.
Presentation tip: I would definitely serve this for a Fall lunch or casual dinner. If so, it would look beautiful to top the dish with fried sage leaves
Have a wonderful weekend!