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This sweet and tangy Chicken is crispy, juicy, bursting with flavor, and so family friendly! You can skip the butternut squash and beets, if your family isn’t a fan, or enjoy that it’s got a built in side dish!
Does this dish scream Rosh Hashanah or what?
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Honey Balsamic Chicken with Butternut Squash and Beets
Ingredients
Honey Balsamic Sauce:
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- 2 Tablespoons olive oil
- 1 Tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
Assembly:
- 1 small butternut squashed, peeled and diced
- 2 beets, peeled and diced
- 4-6 chicken bottoms
- 1/3 cup breadcrumbs
- 1/3 cup crunchy fried onions (such as French’s)
Instructions
1. Preheat oven to 400 degrees. Line baking pan with parchment paper and set aside.
2. Combine all sauce ingredients in a small bowl. Set aside.
3. Combine butternut squash and beets on prepared tray. Add about 2/3 of the sauce and toss to combine.
4. Reserve two tablespoons of sauce and toss remaining sauce with chicken bottoms, coating all pieces. Place on pan over vegetables. Set aside.
5. Combine reserved sauce with bread crumbs and crunchy onions. Spread crumbs over chicken pieces.
6. Bake for about an hour and 15 minutes, until the chicken is crispy and cooked through.
7. For best results, remove chicken to a serving platter, and return vegetables to oven. Raise temperature to 450, and bake for an additional 15 minutes, until crispy and caramelized.
Notes
Plan ahead: This chicken can be made 1-2 days ahead of time. Rewarm, loosely covered, until warmed through.
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Enjoy this fabulous chicken, and come back soon for more delicious food! – Miriam
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