A delicious dinner menu featuring butter basted chicken in a honey, garlic, rosemary sauce, a honey champagne vinaigrette green salad, and maple ginger roasted squash. Perfect for family meals with loved ones!
1: To make dressing, combine avocado oil, champagne vinegar, honey, salt, and pepper in a medium-sized bowl and whisk well.
2: To make salad, add lettuce and radish to a large serving bowl and drizzle with desired amount of dressing. Toss well, then top with avocado and chives.
3: Preheat oven to 450°F.
4: Combine olive oil, maple syrup, ginger, salt, and thyme in a medium-sized bowl and whisk well.
5: Add squash to a large bowl and drizzle with half of your maple ginger sauce. Toss well to coat evenly, then spread on a parchment-lined baking sheet.
6: Bake for 20 minutes, flipping once halfway through. Remove from oven, transfer to serving dish, and drizzle with remaining sauce.
7: Preheat oven to 425°F.
8: Melt butter in a large skillet or Dutch oven over medium heat.
9: Season chicken generously with salt and pepper and place skin side down in your skillet. Brown until skin is golden and crispy, about 5 minutes, then remove and set aside.
10: Add wine to the pan and deglaze, scraping off anything stuck to the pan, while wine reduces by half, about 1-2 minutes.
11: Add in garlic, rosemary, and honey. Stir well, then return chicken to the pan and baste generously with honey garlic mixture.
12: Cover and cook chicken in the oven until internal temperature reaches 165°F, about 25 minutes.
