Ingredients

• 9 cups cubed peeled butternut, buttercup or hubbard squas, (1-inch cubes; see Tip)
• 1 cup small pitted prunes
• 3 cloves garlic, minced
• 2 medium shallots, thinly sliced and separated into rings
• 1 teaspoon ground cinnamon
• 1 teaspoon dried, oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper
• 8 skinless, bone-in chicken thighs, (about 3 1/2 pounds), trimmed
• 1 cup reduced-sodium chicken broth, or vegetable broth
• 1 teaspoon freshly grated orange zest
• 1/4 cup orange juice

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Cooking Directions

Step 1

Preheat oven to 350°F.

Step 2

Place squash, prunes, garlic, shallots, cinnamon, oregano, thyme, 1/2 teaspoon salt and pepper in a large bowl and mix well. Transfer to a 9-by-13-inch baking dish. Sprinkle chicken with the remaining 1/2 teaspoon salt and place on top of the vegetables. Mix broth, orange zest and juice in a small bowl and pour over the chicken. Cover the baking dish with foil.

Step 3

Bake for 40 minutes. Uncover and continue baking until the vegetables are tender and the chicken is cooked through, basting often, about 1 hour more.