Ingredients:

  • 4 boneless, skinless chicken thighs (about 680g/1.5 lbs)
  • 1 tablespoon olive oil (15ml)
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • 1 teaspoon smoked paprika (5g)
  • ½ teaspoon garlic powder (2.5g)
  • 1 tablespoon olive oil (15ml)
  • 1 medium yellow onion, chopped (about 1 cup) (approximately 150g)
  • 2 cloves garlic, minced
  • 1 medium butternut squash, peeled, seeded, and cubed (about 450g/1 lb)
  • 2 cups Brussels sprouts, trimmed and halved (about 340g/12 oz)
  • 1 cup chicken broth (240ml)
  • ½ cup dried cranberries (about 75g)
  • 2 tablespoons chopped fresh sage (or 2 teaspoons dried) (30ml if fresh)
  • 1 tablespoon chopped fresh thyme (or 1 teaspoon dried) (15ml if fresh)
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Pat the chicken thighs dry with paper towels. In a small bowl, combine salt, pepper, smoked paprika, and garlic powder. Rub the spice mixture evenly over the chicken thighs.
  2. Heat 1 tablespoon of olive oil in the oven-safe skillet over medium-high heat. Sear the chicken thighs for 4-5 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
  3. Add the remaining 1 tablespoon of olive oil to the skillet. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Add the cubed butternut squash and halved Brussels sprouts to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften slightly.
  5. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Add the dried cranberries, sage, and thyme. Season with salt and pepper to taste. Bring the mixture to a simmer.
  6. Place the seared chicken thighs on top of the vegetables in the skillet.
  7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) and the vegetables are tender.
  8. Remove the skillet from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley, if desired.