Hello from my standing desk! I am happy to report that my back is adjusting to all of the standing, and I am feeling great. I feel completely different at the end of the day after standing compared to my old 10+ hour days of sitting. For all of the haters out there (hi Mom!), here is an interesting article from Sunday's NY Times talking about the growing popularity of standing desks and improved office ergonomics: http://www.nytimes.com/2012/12/02/business/stand-up-desks-gaining-favor-in-the-workplace.html?_r=0.
So when I made my Fall Harvest Crockpot Chicken a few weeks back, I mentioned that I wanted to remake the dish in the oven to get a crispier take on the same flavors. I omitted the pears this time, and the dish still came out great. This is just as easy as the crockpot version, and it is done in a fraction of the time. This is a perfect one-pan dinner. I served this with a side of roasted brussel sprouts and parsnips (recipe to come!), and it was a delicious meal. Enjoy!
- 1 butternut squash (1.5 lbs.), cubed
- 1 sweet onion, sliced
- 1 cup raw cranberries
- 1.5 lbs skinless chicken thighs (bone-in or boneless are fine)
- Olive oil
- Sea salt, pepper, garlic powder, and cinnamon
- Preheat oven to 375 degrees (I used convection)
- Lay squash, onion, and chicken in a 9x12 casserole dish.
- Drizzle with olive oil and spices, and toss until evenly combined.
- Add cranberries on top.
- Bake for 45-60 minutes depending on how crisp you want your dish!