Lemon Sage Roasted Chicken
Such a great dinner! It's a 1 pan meal, it's easy, but it does take about an hour to make
You will need:
- 2-4 Boneless skinless chicken thighs
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbs olive oil
- 2 cups butternut squash (cut in 1 inch cubes)
- 2 shallots (quartered)
- 3 cloves of garlic
- 1 1/3 cup chicken broth
- 2 tbs lemon juice
- 1 tbs flour
- 1/4 dry white wine
- 2 tbs fresh sage (chopped)
- Lemon wedge
Preheat oven to 375
Season chicken with salt and pepper. In a large ovenproof skillet, cook chicken in the oil over medium high heat until brown, turning over once. About 5 minutes.
Add the butternut squash, shallots, and garlic. Pour in 1/3 cup of the broth, saving the rest for later. Bring to boil.
Once boiling, remove from heat and put into oven. Roast, uncovered for 25 minutes. Until chicken is cooked through and squash is tender.
Pull chicken and squash from pan and put on plate to keep warm.
Whisk in flour to broth in the skillet. Add in the wine and the remaining 1 cup broth to the skillet. Turn heat to medium high and bring to boil. Boil for about 5 minutes until the liquid is slightly thickened. Stir in sage and lemon juice.
Serve with sauce over chicken and butternut squash.