AUTUMN CHICKEN BAKE

This recipe was an IG find, and it's great for the fall.

Ingredients

For the chicken marinade:

• 1 lb chicken thighs. Choose skinless and boneless or skin-on and bone-in if you prefer crispy chicken skin.

• 2 tablespoons tamari (wheat-free soy sauce. I didn't have it, so I used low-sodium soy instead.)

• 1 tablespoon maple syrup

• ½ teaspoon chili flakes

• 1 teaspoon chopped fresh thyme and rosemary

• Salt & pepper

For the veggies:

• 1 large delicata squash, cut in half lengthwise, then de-seed. Cut into half moons. (No need to skin the squash. It cooks well and is edible. Just wash the squash well.)

• 1 lb brussels sprouts, trimmed and halved

• 1 Fuji apple, sliced

• 1 shallot, julienned

• Avocado oil

• Salt & pepper

To finish:

• 4 oz of goat cheese

• ¼ cup pomegranate seeds

• Toasted sage leaves

• Apple Cider vinaigrette

• (Mix 3 tablespoons fresh lemon juice, 3 tablespoons apple cider vinegar, 2 tablespoons honey, ½ teaspoon kosher salt, 1/3 cup olive oil)

• Roasted greens

Prep

1. In a large bowl, prepare the marinade. Mix tamari or soy sauce, maple syrup, chili flakes, thyme, rosemary, salt, and pepper. Add the chicken thighs and toss to coat thoroughly. Refrigerate for at least 20 minutes, but overnight if you can

2. In a separate bowl, prepare your veggies. Add sliced squash, apples, shallot, and Brussels sprouts. Toss with the avocado oil, salt, and pepper.

3. Heat your oven to 425 degrees Put the veggies and marinated chicken on a parchment-lined baking sheet Roast for 25-30 minutes, until the chicken is caramelized and the veggies are tender. 

4. After removing from the oven, top with goat cheese, pomegranate seeds, and toasted sage leaves (and any other garnishes you add). Pour over the vinaigrette.

   Enjoy!