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CIDER GLAZED CHICKEN THIGHS adapted from delish.com

This one-pot dinner, filled with butternut squash, apples, and juicy chicken thighs is perfect for a cool fall evening. The apple cider glazed chicken thighs are warm and spicy and will satisfy any fall menu.

1 butternut squash, peeled and cubed
2 Granny Smith apples, sliced
1/2-3/4 pounds cubed or baby potatoes
2 tablespoons avocado oil, divided
1 tablespoon FRESH chopped rosemary
FRESH ground sea salt and black pepper, to taste
6 bone-in, skin-on chicken thighs, trimmed

• Preheat oven to 425°.
• In a medium bowl, add potatoes, apples and chopped rosemary and season with salt and pepper, to taste.
• Drizzle with 1 tablespoon avocado oil and toss until combined.
• In a large ovenproof skillet over medium-high heat, heat remaining oil.
• Add chicken and sear, skin side down, until golden, about 2 minutes.
• Remove chicken from heat while you make the glaze.

GLAZE
2/3 cup apple cider
2 tablespoon QUALITY honey
1 tablespoon creamy horseradish sauce
1 tablespoon butter

• Bring mixture to a rapid simmer and cook until mixture has reduced slightly then whisk in the butter.

3-4 rosemary sprigs, for skillet

ASSMBLY

• Return the chicken to the skillet, skin side up, and scatter the butternut squash pieces, potatoes and rosemary sprigs around the chicken.
• Turn off the heat and transfer the entire skillet to the oven.
• Bake 20 minutes until the squash is tender and the chicken is cooked through. (If potatoes need longer to
• cook, transfer chicken to a cutting board to rest and continue cooking until tender.
• Serve chicken over potatoes and squash with pan drippings.