Autumn Harvest Chicken with Spiced Apple-Cranberry Chutney and Roasted Root Vegetables

Preheat your oven to 400°F (200°C).

In a small saucepan, combine 1 cup of diced apples, 1/2 cup of fresh cranberries, 1/4 cup of brown sugar, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg.

Cook the mixture over medium heat for about 10 minutes, stirring occasionally, until the apples are soft and the cranberries have burst.

Remove the chutney from heat and set aside to cool.

In a large bowl, toss together 2 cups of diced sweet potatoes, 1 cup of diced carrots, and 1 cup of diced parsnips with 2 tablespoons of olive oil, salt, and pepper to taste.

Spread the vegetables on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender and caramelized.

While the vegetables are roasting, season 4 chicken thighs with salt, pepper, and 1 teaspoon of smoked paprika.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat.

Sear the chicken thighs skin-side down for 5-7 minutes until golden brown, then flip and cook for an additional 5 minutes.

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Transfer the chicken to a baking dish and spoon the apple-cranberry chutney over the top.

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Bake the chicken in the oven for 20-25 minutes, or until the internal temperature reaches 165°F (75°C).

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Serve the chicken alongside the roasted root vegetables, garnished with fresh parsley if desired.