Roast Chicken Thighs and Brown Sugar Acorn Squash

This is another unintentional blog post, but dinner was an improvisation that turned out well, so I had to record it! Hence the half eaten, quickly taken picture. Dinner was supposed to be chicken cutlets with a mustard cider sauce, but then I realized that what we thought were breasts in the freezer were actually thighs. We went into emergency improv mode and this is the awesomeness that arose! I would totally make both of these again because they're quick, easy and very tasty.

Roast Chicken Thighs
Inspired from this recipe from the kitchen
Serves 4

1-2 pounds boneless, skinless chicken thighs
1-2 chopped large onions- about the same amount of onions as chicken
2 tablespoons olive oil
2 tablespoons apple juice
1 tablespoon lemon juice
1 1/2 teaspoon kosher salt
1/2 tablespoon black pepper

Preheat oven to 425 F. Mix all ingredients in a bowl. Spread onto a baking sheet with the chicken in the middle and the onions around it. Cook for 30 minutes or until the internal temperature of the thighs reaches 160. Take out of the oven and tent aluminum foil over the chicken and onions. Rest 5-10 minutes before serving.

Brown Sugar Acorn Squash
Adapted from The Complete America's Test Kitchen TV Show Cookbook

1 acorn squash (we used swan white acorn)
2 tablespoons brown sugar
2 tablespoons butter

Slice the acorn squash in half lengthwise. Microwave on high 20-25 minutes until tender in a microwave safe bowl.  Add water if the bowl is pyrex. Heat the oven to broil. While the squash is cooking melt the butter and sugar on the stovetop. Once the squash is done place it in a baking dish and spoon the butter and sugar mixture into the squash. Broil it in the oven for 5-8 minutes turning halfway.