Autumn Roasted Chicken and Butternut Squash Skillet

Step 1

Preheat oven to 425F.

Step 2

Make the sauce: First, whisk all of the sauce ingredients together in a small jar or bowl. Then set aside for later.

Step 3

Toss veggies in oil: in a bowl, toss the brussels sprouts and butternut squash in a bowl with 1 teaspoon of avocado oil with a pinch of salt. Set vegetables aside.

Step 4

Brown the chicken: Season the chicken thighs with a pinch of salt & pepper on both sides. Then in a stainless steel pan or cast iron pan, brown the chicken on the stove-top in butter for 2-3 minutes on each side (skin down first if your chicken has skin).

Step 5

Add veggies and sauce: after the chicken is browned on both sides, add the vegetables, cranberries, and then pour the sauce over the chicken. Sprinkle a tiny bit more salt & black pepper over top of the chicken thighs after saucing.

Step 6

Bake: then bake uncovered in the oven for 30 minutes or until the chicken is cooked through and the vegetables are tender.