Recipe courtesy of Jessica Gavin
Shake up dinner this week with a new favorite
Bring out your favorite skillet for these baked chicken thighs. Filled with vegetables, tender apples and roasted with a zesty topping of sweet and sharp flavors.
5 bone-in chicken thighs, excess fat and skin trimmed, about 1½ lbs.
½ tsp. kosher salt, plus more for seasoning
black pepper, as needed for seasoning
paprika, as needed for seasoning
3 Tbsp. olive oil, divided
4 garlic cloves, thinly sliced
2 cups red onions, thinly sliced, ⅛-inch thick
2 cups butternut squash, ¼-inch cubes
3 cups Granny Smith apples, thinly sliced wedges, ⅛-inch thick
2 Tbsp. Nature’s Intent Organic Apple Cider Vinegar
¼ cup coarse ground Dijon mustard
¼ cup pure maple syrup
½ tsp. ground cinnamon
5 sprigs thyme
ACV TIP #14: Keep cut cheese fresh by wrapping in a paper towel dampened with ACV.