Life is too short for complicated meals and mile-long ingredient lists. Grab a bottle of BRIANNAS Blush Wine Vinaigrette Dressing, some chicken thighs and a sheet pan, and you’ll find that delicious doesn’t have to be complicated.
6-8 chicken thighs, with skin (about 4 lbs.)
1 bottle BRIANNAS Blush Wine Vinaigrette Dressing
2 tsp. dried thyme
2 tsp. dried oregano
2 tsp. dried rosemary
1 red onion
Zest of two oranges
1 ½ cups fresh cranberries
1 ½ lbs. butternut squash
Salt and pepper to taste
¼ cup fresh thyme, to garnish
Cut excess skin off chicken thighs (leaving skin on top of pieces) and cut 3-4 small slits in both sides of chicken. Liberally salt and pepper both sides.
In large ziplock bag or non-metallic pan place chicken pieces, dried herbs, orange zest, and chopped onion.
Pour in one bottle of BRIANNAS Blush Wine Vinaigrette over the ingredients.
Marinate at least 4 hours or overnight.
Preheat oven to 375 degrees.
Place chicken pieces on cookie sheet, skin side up. Sprinkle with cranberries.
Cut squash into small chunks (about 1” pieces). Add to pan around chicken.
Salt and pepper squash.
Roast in oven 30 minutes, or until internal temperature of chicken reaches 165 degrees.