Roasted Chicken Thighs with Butternut Squash

After defrosting a few packages of butternut squash, I ended up not using all of them as planned. So, I’ve decided to add one of the packages to the pan with chicken thighs and onions I was about to put in the oven. The butternut squash was mixed with the onions, balsamic-pear vinegar, maple syrup and Sriracha sauce, and was used as a bed for the spiced chicken thighs.
The result was so tasty; spicy, salty and sweet vegetables with golden-brown crispy skin chicken thighs. I will no doubt prepare this quick and tasty dish again very soon. Try it and enjoy.

Notes:
* Balsamic-pear vinegar is a mix of wine vinegar, grape and pear must and caramel. It is less acidic and thicker than vinegar. It is available in gourmet stores or online.

Makes: 2-4
Prep time: 10 minutes
Roasting time: 50 minutes

Ingredients:
For the chicken:
4 medium chicken thighs, 2 lbs/900 grams), bone-in skin-on, preferably air chilled
1 tsp salt
½ tsp each: sweet paprika, onion powder, garlic powder
A few drops Sriracha sauce
1 Tbs olive oil
For the vegetables:
1 package (1 lb/454 grams) frozen cubed butternut squash, thawed
2 medium onions, sliced thick
2 Tbs Balsamic-Pear vinegar (see notes)
2 Tbs maple syrup
A few drops Sriracha sauce
1 tsp salt
½ tsp four peppers mix
2 Tbs olive oil
For serving: (optional)
Couscous with fresh herbs (for instructions see THIS post)

1. Preheat the oven to 420F (215C). Line a deep roasting pan with aluminum foil and baking paper.
2. In a small bowl, combine the chicken with the spices, salt, Sriracha sauce and oil. Mix well to coat and keep at room temperature until using.
3. Place the butternut squash in the pan, add the rest of the ingredients and mix. Add the chicken thighs on top.

4. Roast for 50 minutes, or until the chicken skin is deep brown and the vegetables caramelize.