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

Preheat your oven to 400°F (200°C). In a small saucepan, combine 1/2 cup of fresh cranberries, 1/4 cup of pure maple syrup, 1 tablespoon of apple cider vinegar, and a pinch of salt.

Cook over medium heat until the cranberries burst and the mixture thickens, about 10 minutes. Season 4 chicken thighs with salt, pepper, and 1 teaspoon of dried thyme.

Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken thighs skin-side down for 5-7 minutes until golden brown.

Flip the chicken and pour the maple-cranberry glaze over the top. 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. Roast in the oven for 25-30 minutes until the chicken is cooked through and the vegetables are tender.

Let the dish rest for 5 minutes before serving. Garnish with fresh parsley and serve warm, enjoying the vibrant flavors of the season.