Roast Chicken with Rosemary on an Onion Bed with Smashed Butternut Squash and Potatoes

Here is a link to the exact recipe!

I started this recipe by heating EVOO in a cast iron skillet and adding quartered onions.

While that was browning, I took chicken thighs and loosened the skin on them.  I made a compound butter out of softened butter, rosemary, anchovy paste, and garlic and evenly placed it under the skin of the chicken.

After that, I drizzled them with EVOO, salt, and pepper.

Once the chicken was prepared, I turned back to the browned onions and added bay leaves, and white wine.  Then I arranged the chicken to the top and put in a 450° oven for 20 minutes.  After 20 minutes, I turned the oven down to 375° and roasted for another 15 minutes....or 20.

Once the chicken was in the oven, I put peeled and chopped butternut squash and potatoes in water and boiled them until they were tender.

Then, I drained them and mashed them with salt, pepper, ground nutmeg, milk, and Parmigiano-Reggiano cheese.  The recipe called for lemon zest, but SOMEONE went to the store to get a lemon and they come back 20 minutes later. :-)

Finally, I served us a plate of chicken and pan drippings (sauce) from the pan with a good helping of the mashed potatoes and butternut squash!

We really liked this dish, especially the potato mash.  They were very yummy with that white wine pan sauce! I will be making these again for Alex, because he liked them and it is a very simple way to hide veggies so that kids get better nutrition!