Autumn Harvest Chicken with Maple-Cranberry Glaze and Roasted Root Vegetables

Preheat your oven to 400°F. In a small saucepan, combine 1/2 cup of cranberry juice, 1/4 cup of pure maple syrup, 1 tablespoon of apple cider vinegar, and 1/2 teaspoon of ground cinnamon.

Bring the mixture to a simmer over medium heat, stirring occasionally, until it thickens slightly, about 5 minutes.

Season 4 chicken thighs with salt and pepper on both sides. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.

Once the oil is hot, add the chicken thighs skin-side down and sear for 5-7 minutes until golden brown.

Flip the chicken thighs and pour the maple-cranberry glaze over them, ensuring they are well coated. In a separate bowl, toss 2 cups of diced butternut squash, 1 cup of diced carrots, and 1 cup of diced parsnips with 2 tablespoons of olive oil, salt, and pepper.

Spread the vegetables around the chicken in the skillet. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. Serve the chicken thighs with the roasted root vegetables and drizzle any remaining glaze over the top for added flavor.