Apologies to anyone who gets grossed out by photos of raw chicken!! The rosemary, squash and slivers of garlic looked great in this shot – so I used it.
Roast Chicken with Butternut Squash Lemons and Rosemary
4-6 boneless, skinless chicken thighs (note: Ok to use bone-in, too….easier on your wallet – might take a little longer bake time)
1 medium butternut squash, peeled, seeded and cubed
1 medium white onion, peeled and cut into sixths
8 garlic cloves (6 whole, 2 minced)
2 lemons (one cut into sixths; the other zested and juiced)
extra virgin olive oil
3 T honey
4-6 fresh rosemary sprigs
1. Preheat oven to 375. Coat large casserole dish with non-stick spray.
2. Place chicken, squash, onion, the six whole garlic cloves and the sliced lemon in the dish.
3. In small bowl, combine olive oil, honey, minced garlic, lemon zest and juice of one lemon. Pour over chicken and squash in casserole dish.
4. Season with sea salt and pepper. Top with rosemary sprigs. Bake for 55-60 minutes, until chicken is done.