Oven Baked Chicken with Butternut Squash Orzo and Spinach

I love butternut squash. Honestly I like them more than sweet potatoes or any other sweet type of vegetable. I tried growing them once, it didn't work out, but that is a story for another time. I typically use a vegetable peeler to peel the skin off before I roast them. I find that I get overwhelmed if I roast them with the skin on and then have to deal with trying to hold the hot squash while I scoop the flesh out. Vegetable peeler is just so much easier. After that I cut them into roughly 1/2" thick slices, cover them in olive oil, salt and thyme and leave them to roast in the oven at 400*F for about 30 minutes.

We're living in Europe right now, where they typically tend to sell smaller sized portions of things. Certain countries have stricter rules on the use of preservatives here than they do in the U.S. The chicken thighs I got from the grocery store came three to a package, which is perfect for my family. I also picked the package of larger thighs, they were the drumstick still attached to the thigh. This size of chicken leg isn't required for the recipe but it certainly helps. I feel like when you cook just chicken thighs bone in, the portions are so much smaller and you end up having to dish out more than just one to give every one full bellies. I will say that skin on is the best way to go though. I'm not always a fan of eating the skins. Often times I'll peel mine off to add to a brother later but with this recipe I loved the skins.

Always dry your chicken, or any meat for that matter once you've taking it out of the package. It may seem redundant because you're then going to slather it with oil, but trust me on this one, it makes a difference. I do not go light on the salt when I cook chicken with the skin on. Salt helps draw moisture out of the skin to help it obtain crispy perfection. Also I don't actually get out measuring spoons and measure the paprika or Italian seasoning. I gave estimates in the recipe above. So I'll tell you, you don't have to follow the amounts to a T. You use whatever amount you feel is right in your heart.

Make sure your using an oven safe skillet. I have stainless steel skillets that I normally use for stove top cooking, yeah they can go in the oven but I haven't actually tested that theory. If I know somethings going in the oven after the stove top, I always break out my cast iron skillet. I have a glass top stove in this house so I don't use my cast iron often. Don't forget to preheat your skillet! Make sure that when you hold your hand over the top of the skillet you can feel the heat before you add your oil and then your chicken. If you can touch the bottom of your skillet, its not hot enough. I'm not recommending you touch it, I'm just saying if you can.

I always place the 'top' of the chicken down first. That way I don't have to flip it again before putting it in the oven. About 4-6 minutes is an estimate for how long until crispy, not an exact science. So if your chicken takes longer don't worry.

Once the chicken is in the oven I start on the orzo. I toast the orzo before I cook it. I'll get a medium sized pot, wait till its warm (medium high), add my oil then add the orzo. Once it starts to toast keep an eye on it! It can turn on you like a marshmallow over a campfire and burn if you start to daydream. When it starts to look golden brown add the minced garlic and cook until fragrant. Add the chicken broth, bring to a boil, turn the stove top down to low and let it simmer with the lid on.

About this time the butternut squash should be coming out of the oven if it hasn't already. Toss it into a blender and add the cream. You can also use an emersion blender or a food processor, your preference. Just make sure that your squash looks like a beautiful puree.

I added the puree to the orzo before all the chicken broth was evaporated or absorbed. Again I didn't measure exactly how much I put into the orzo. I added three heaping spoon fulls of the puree to the orzo one spoon full at a time and mixed to make sure I didn't make it too thick. I've 'messed up' plenty of food dishes by thickening a portion of it too much. That's why I said in the recipe 1.5-2 cups. Maybe you want it a little thicker maybe you want it a little thinner. I won't judge. Once you've started making it in your kitchen its no longer mine, its yours. You do you bug-a-boo.

I tossed in the remaining fresh thyme with the first handful of fresh spinach. Fresh spinach is finally available at the grocery stores here so I made sure to get a giant bag of it. I added it to the orzo mixture one handful at a time and mixed till it was wilted in. I applied the same principal here as I did to the puree, I added and mixed until my heart told me that was enough. For recipe purposes that was about 3.5 cups for me. I know from experience that each of my handfuls is about a cup.

Around the time you're finishing the orzo the chicken should be ready to come out of the oven. I use a meat thermometer to make sure its cooked, 165*F minimum. After that all that's left to do is plate!

Once my 5 year old got over the fact that her plate was yellow and not pink like her sisters, she ate everything. Seriously, I'm going to go get all plates the same color for the kids. I thought It was amazing. You know when you take that first bite of food and you go "mmmmmmm" and melt a little? That's this meal. My husband will eat anything I put in front of him. I judge how much he actually likes it on whether or not he goes for seconds. He went for seconds. He was disappointed there was no more chicken left but he still got a second helping of that butternut squash orzo.