INGREDIENTS - 2 lbs Chicken Thighs - 1 tbsp Olive Oil - 1 tsp Salt & Pepper - 1 tsp Garlic Powder - 1 lb Butternut Squash - 1 large Shallot - 1 tbsp Salted Butter - 1 Garlic Clove - 1/2 cup Chicken Stock - 2 tbsp Fresh Sage Leaves - 1/2 Lemon
slice up your shallots, cut up the butternut squash, slice the sage leaves, garlic and lemon slices.
Pat dry the chicken then season it well, rubbing it in well.
USING A PAN THAT CAN BE USED ON THE STOVETOP AND IN THE OVEN TO COOK THE CHICKEN AND SQUASH.
WHILE THE CHICKEN AND SQUASH IS RESTING, PREPARE THE SAGE LEMON SAUCE.
POUR THE SAUCE OVER THE PLATED MEAL AND SERVE!