Ingredients Chicken Thighs Salt, Pepper, Garlic Powder Butternut Squash Shallot Salted Butter Garlic Chicken Broth Sage Leaves Lemon
Prep for the sauce
2
Thinly slice the sage leaves. Mince the garlic.
prep chicken thighs
3
Pat the chicken dry with a paper towel and season with salt, black pepper, and garlic powder. Rub it in with fingers.
sear the chicken
4
Add chicken skin side down & sear for 10 minutes. Flip chicken and sear the other side for another 5 minutes. Transfer chicken to plate.
saute veggies & roast
5
Add the butternut squash and shallots, salt and pepper. Cook for 5 minutes, then add chicken back, roast in 400F oven.
make sauce & finish
6
Transfer the chicken and squash to platter. To the pan, add butter, garlic, chicken broth, sage, and lemon juice. Bring to a simmer, then pour over the chicken.