Recipe is approximate, I don’t measure or weigh 🙄 AND you can brown both sides of chicken on stovetop first if you prefer more brown, more evenly 😉🍗 It did turn out REALLY good and fall off the bone tender following recipe. Pictures along the way below, although my pics don’t do them justice. Hey, I’m not Ina 🎬📽📸. Served with a fresh salad 🥗 😋
6 skin-on (optional), bone-in chicken parts (preference) 1 – 2 butternut squash, peeled and cubed into bite-sized pieces
1/2 cp grated parmesan cheese
1 lemon, juice squeezed
9 tbs olive oil 🤔
6 garlic cloves, minced
3 tsp dried oregano. Couple tsp basil. salt and pepper, to taste
- Preheat oven to 450°Mix olive oil, garlic, lemon juice, oregano, and basil in a small bowl and set aside.Toss butternut squash with olive oil and parmesan cheese in a bowl until evenly coated. Set aside.Place chicken in a cast iron skillet, arranging as best you can not to overlap or overcrowd. Season liberally with salt and pepper. Brush the olive oil/seasoning mix over the chicken until evenly coated.Place skillet in the oven on the middle rack and roast for 25 minutes. Remove skillet from the oven and add butternut squash to the skillet, arranging as evenly as possible around chicken. Bake for an additional 25-30 minutes, or until chicken reaches an internal temp of 165°.
- Serve sprinkled with more parm and/or herbs if desired.
I even went back for more 😜