Today's recipe is for roasted chicken thighs, acorn squash, and balsamic and sage-roasted onions and potatoes.
4 - 8 bone-in skin on chicken thighs
salt and pepper
1 large acorn squash quartered and deseeded, rubbed with butter, salt and brown sugar
approx. 1 pound baby or fingerling potatoes, cut into 1/2 inch thick slices
3-4 small onions, peeled and rough chopped
approx. 1/4 cup olive oil
approx. 2 tablespoons balsamic vinegar
approx. 3 - 4 tablespoons chopped fresh sage
salt and pepper
Preheat the oven to 400 degrees and very carefully cut one large acorn squash in half, through the stem end, and scoop out the seeds.
Then, cut it in half again, place it on a baking tray and rub room temperature butter over the cut sides. Sprinkle a little salt on that and a little brown sugar as well.
Then place 1 - 2 bone-in skin on chicken thighs per serving on the baking tray and season those with salt and pepper, and place the tray into the preheated 400 degree oven.
At this point, peel and rough chop one small onion per serving, and also slice as many baby potatoes or fingerling potatoes into 1/2-inch thick slices as you like and toss those into a large baking dish, and add 3 - 4 tablespoons chopped sage, add a good splash of olive oil and a little splash of balsamic vinegar, add a little salt and pepper to taste, toss to combine and place that into the oven as well.
The chicken and squash could take up to an hour to bake and the potatoes might take a little less than that, and they might even be done at the same time.
You'll want the squash to be cooked all the way through and the skin on the chicken to be nice and crisp and the potatoes and onions to be soft.
Reduce unsalted chicken broth in a pan on the stovetop to serve as a light gravy, or thicken the reduced broth with a little flour whisked into water (a heavy cream consistency of flour and water). Just add a little at a time until the gravy is to your liking.