Chicken Thighs with brown Sugar, Garlic, & Herbs

Ingredients:

2 TBL white wine vinegar

¼ cup plus 2 TBL extra-virgin olive oil

Kosher salt & freshly ground pepper

4 cloves garlic, minced

1/4 cup brown sugar

1 TSP fresh thyme, stripped and chopped

4-6 bone-in, skin-on Gilcrest chicken thighs

1 lb Brussels Sprouts, cleaned and halved

½ lb carrots. Tops trimmed and halved

Directions:

Preheat oven to 400 degrees F. In a large bowl, combine ¼ cup olive oil, vinegar. 1 tsp pepper, garlic, brown sugar and thyme.

Marinate chicken for 30 minutes.

Add vegetables to baking sheet and drizzle with remaining oil, then season with more salt and pepper.

Nestle in chicken thigs. Bake until everything is golden and cooked through, 50 minutes. Enjoy.

 

Apple Cider Roasted Chicken with Butternut Squash

Ingredients:

4 cups butternut squash, peeled and cut into cubes

12 cloves garlic – whole, skin-on

½ cup apple cider

4 Gilcrest chicken breasts – boneless, skinless (6 oz each)

1 TBL cinnamon

1 TBL olive oil

1 TBL salt

½ TSP pepper

Chopped parsley – optional garnish

Directions:

Pre-heat oven to 350 degrees F and line a roasting pan with foil

Scatter butternut squash cubes and whole garlic cloves on bottom of roasting pan and then pour cider on top.

Place chicken breasts on top of the squash/garlic and drizzle with olive oil.

Season chicken and squash with cinnamon, salt and pepper. (don’t be afraid to use your hands—the breasts need to be evenly coated and well seasoned.

Cover pan loosely with foil and bake for 45 minutes or until chicken reaches internal cooking temperature of 165 degrees.