Roasted Winter Squash and Chicken Thighs

• 9 1/2 cups butternut squash peeled and cubed, or buttercup or hubbard squash, 1-inch cubes
• 1 cup prunes pitted
• 5 cloves garlic or to taste, minced
• 1 large shallots or 2 medium ones, thinly sliced and separated into rings
• 1 teaspoon cinnamon ground
• 1 teaspoon oregano dried
• 1 teaspoon thyme dried
• 3/4 teaspoon salt divided
• 1 x black pepper freshly ground
• 8 each chicken thighs, boneless, skinless skinless, bone-in, about 3 1/2 pounds, trimmed
• 1 1/4 cup stock vegetable or low salt chicken broth
• 1 1/2 teaspoons orange zest freshly grated
• 4 1/2 tablespoons orange juice prefer fresh

1. Preheat oven to 350F.
2. Add squash, prunes, garlic, shallots, cinnamon, oregano, thyme, 1/2 teaspoon salt and pepper in a large bowl and toss until evenly coat.
3. Transfer to a 9-by-13-inch baking dish.
4. Sprinkle remaining 1/4 teaspoon salt over the chicken and arrange on top of the vegetables.
5. Combine together broth, orange zest and juice in a small bowl and pour over the chicken.
6. Cover the baking dish with foil.
7. Bake for 40 minutes.
8. Uncover and go on baking until the chicken is cooked through and basting often and the vegetables are tender, about 65 minutes more.
9. Cool for a few minutes and serve warm.

butternut squash, prunes pitted, garlic, shallots, cinnamon ground, oregano, thyme, salt, black pepper, chicken thighs, vegetable, orange zest freshly, orange juice prefer

Taken from recipeland.com/recipe/v/roasted-winter-squash-chicken-t-51568 (may not work)