Crispy Chicken Thighs with Butternut Squash Fries and Basil Vinaigrette

Crispy Chicken Thighs with Butternut Squash Fries and Basil Vinaigrette

For the butternut squash

• 1 medium butternut squash, peeled, seeds removed and cut into 1/2” thick pieces

• 2 Tbs. olive oil

• 1/2 cup panko

• 1/4 cup Parmesan cheese

• salt and pepper

For the basil vinaigrette

• 1 cup basil

• 1 shallot diced

• 1 tsp. honey

• 2 Tbs. white or red wine vinegar.

• 1 cup olive oil

For the chicken thighs

• 1 lb bone in, skin on chicken thighs

• salt

• 2 Tbs olive oil

Preheat oven to 400°F.

Toss the butternut squash with the olive oil and lay on a sheet tray. In a small bowl combine the panko, Parmesan cheese and large pinch of salt and pepper. Sprinkle over the top of the butternut squash and bake for 20 to 25 minutes or until fork tender.

In a food processor add the basil, shallot, honey, and vinegar. With the motor running, drizzle in olive oil. Taste for salt and pepper and set aside.

Sprinkle the chicken thighs with salt. Add 2 tablespoons olive oil to an oven safe pan and heat over medium. Add the chicken thighs skin down and cook until browned. Flip the chicken (removing any chicken fat if needed) and place the pan in the oven. Cook for 12 to 14 minutes or until a meat thermometer reaches 165F.

Serve the chicken with a drizzle of the basil vinaigrette and a heaping side of butternut squash.

Makes about 4 servings.