Ingredients

• 1 small butternut squash, or kombucha squash, sliced into wedges or cubes
• 2 bulbs fennel, cut in wedges
• 2 onions, cut in wedges
• 1 pint cherry tomato, halved
• 2 lemons sliced
• 2 Tbsp olive oil, plus extra to drizzle
• 4 large chicken thighs, skin-on
• 4 slices bacon, rough chopped, optional
• 4 tablespoon fresh thyme, leaves, light chopped
• 2 Tbsp fresh sage, leaves rough chopped
• 4 cloves garlic, chopped
• 1/2 cup white wine, or vinegar
• 1/2 cup fresh parsley, chopped

Cooking Instructions

Heat the oven to 400F Toss the pumpkin/squash, fennel, and onion with 2 tsp oil in a large roasting pan or deep tray. Roast for 15 minutes or until beginning to soften and lightly char.

Version1. Meanwhile, heat the remaining oil in a large frying pan over medium heat and cook the chicken, skin-side down, for about 5-6 minutes or until the skin is golden. Flip the chicken, add the chopped bacon and cook for 2 more minutes, add the tomatoes, and cook for another minute. Stir in most of the sage leaves and thyme then, transfer the chicken skin up, bacon, and sage/thyme to the roasting pan with the vegetables. Add the white wine.

Reduce the heat to 375F. Return the chicken and veg to the oven and roast for 20-25 minutes or until the chicken is just cooked through and the vegetables are tender.

Version2. Easier version. 425F oven. After tossing all the veggies, sage/thyme, salt, and pepper with oil, place veggies on the deep tray or roasting pan. Place the chicken skin up and bacon on top of the veggies. Add the white wine. Roast for 15m until the chicken is golden, lower the oven to 375F, and bake for another 20-25m until the chicken is done and the veggies are nice and golden and the bacon is crisp and cooked.

Serve with fresh parsley. Optional, drizzle with some olive oil