Chicken Thighs and Butternut Squash with Garlic, Rosemary and Sage

Who would have thought that baby bum rash cream was so awesome for ripped hands??  Great tip from my friend Lambert – thanks dude!

This is a perfect dinner to cook if you have stuff to do when you get home in the evening.  It takes about 15 minutes to prepare then you just throw it in the oven for 45 minutes while you go and do something else.

Here’s what you need:
6 chicken thighs, washed and patted dry with kitchen towel
1 butternut squash, cut into cubes
3 cloves garlic, crushed
3 tbsp olive oil
freshly squeezed juice of half a lemon
4 sprigs of rosemary
2 sprigs of sage
salt and freshly ground black pepper

How to make it:
In a small bowl, mix the olive oil, lemon juice and crushed garlic.  Add some salt and pepper.
Tear the leaves off 2 sprigs of rosemary and add to the olive oil, lemon and garlic mix.
Finely chop the sage and add this to the mix.
Rub some of the mixture into the chicken thighs, including under the skin.
Pour the rest of the mixture over the butternut squash and stir until the squash is well coated.
Place the chicken in a large roasting tin and arrange the squash around it.  Sprinkle a little more black pepper over the chicken, and place the remaining 2 sprigs of rosemary on top.

If you prefer you can roast the squash and chicken separately.  I was happy for the chicken juices to run into the squash so I did them all in the same tin.

Bake at 200C for 40-45 minutes.


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