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Thyme Roasted Chicken with Butternut Squash & Cracked Green Olives - Stock …
Thyme Roasted Chicken with Butternut Squash & Cracked Green Olives - Stock …
Thyme Roasted Chicken with Butternut Squash & Cracked Green Olives - Stock Image  …

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Description

Thyme Roasted Chicken with Butternut Squash & Cracked Green Olives

Serves 6.

Rub:
1 tablespoon fennel seeds
1 tablespoon fresh thyme sprigs, chopped
2 teaspoons ground cumin
1 teaspoon coarse salt
1/4 teaspoon black pepper

Ingredients
(1) 3-pound chicken, cut into 8 pieces
Handful of thyme sprig branches, whole
2 tablespoons extra virgin olive oil, divided
(1) 1-pound butternut squash, peeled, seeded, chopped into 3/4-inch cubes (yields about 3 cups)
Salt & black pepper to taste
1/2 cup cracked green olives


Toast fennel seeds in dry skillet over medium heat until fragrant and light brown. Grind in spice grinder or with mortar and pestle. Combine fennel, chopped thyme sprigs, cumin, salt, and pepper in a small bowl. Sprinkle over chicken pieces, rubbing to coat both sides. Place chicken in glass baking dish. Cover and refrigerate 4 hours or overnight.

Preheat oven to 400F/200C degrees. Spread whole thyme sprigs over a large, oiled, rimmed baking sheet. Set the chicken pieces on top, and brush with 1 tablespoon olive oil. In a large bowl, toss squash cubes with remaining 1 tablespoon olive oil, and sprinkle with salt and black pepper to taste. Arrange in single layer around chicken pieces.

Bake 40 minutes, brushing chicken with pan juices or additional olive oil as needed.
Nestle olives in squash pieces around chicken.

Bake an additional 25 minutes or until chicken is golden brown (no longer pink in the center) and squash is tender. Remove and discard thyme sprigs branches, and place chicken pieces on serving platter. Gently toss squash and olives with pan juices and arrange around chicken pieces.
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