Make this one pan dish with roasted chicken thighs and butternut squash for an incredibly easy and delicious weeknight meal!
Getting ready for Thanksgiving takes a lot of time, planning, patience and…almost everything! By the time we finish shopping, we have a look at a very packed fridge and there is nothing that screams dinner for the day before Thanksgiving.
No one wants to add one more item on cooking list or wash extra dishes just a day before Thanksgiving. Way too many things to do and just little time left 🙂
- 1 tablespoon olive oil
- 6 chicken thighs fillets, skin on
- 1 cup chicken stock
- 1 teaspoon paprika
- ¼ cup figs vinegar
- 1 bulb garlic, halved
- fresh thyme sprigs
- 1 teaspoon orange zest
- salt and pepper