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Ingredients

6 Chicken Thighs
2 tbs Ghee
7 leaves Sage Leaves
1 package, halved Brussel Sprouts
1 Sweet Potato
1 Delicatta Squash
1/2-3/4 of 1 bag Cape Cod Select Premium Frozen Cranberries

Autumn Chicken with Cranberry Harvest Vegetables

The cranberries make this one pan autumn meal really shine.

Ingredients

Yum

[The Kitchener has partnered with Cape Cod Select to bring you this delicious autumn one pan dish. Their Cape Cod Select Premium Frozen Cranberries turns this easy meal in a magical fall dish the whole family will love!]

Holy crap! It’s November already?! Where has the time gone?!

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I am actually pretty excited about it. No complaints here! The air is crisp (FINALLY) and the leaves are GORGEOUS! I swear we spend WAY more time outside in the Fall than in the summer. No bugs!

Although, I don’t want this month to go by too fast as I have TONS of recipes to share still! And mainly I have been obsessed with sage, ghee, and cranberries! SO MANY CRANBERRIES.

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So be on the  look out for more of nature’s rubies.

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So how was everyone’s Halloween last week? I love seeing all the costumes the kids wear! SO cute! However, due to all of the crazy stuff that’s been happening here Jake and I sort of forgot to buy candy.

Basically we turned off all the lights and hid in the house to pretend we weren’t there. Oops!

And now we are so close to Thanksgiving already! Yikes! Slow down time!
And I also know a lot of you are concerned with keeping things light and healthy leading up to the big day. I am here to help!

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This Autumn Chicken and Cranberry Harvest Veggie dish comes together in less than 45 minutes AND it’s Whole30 friendly!
I’ve decided to start my 7th round this week and I am planning on making as many fall dishes that are also Whole30 compliant. That way I won’t miss much on Thanksgiving.

Basically, I combined all my favorites into a pan and topped with chicken thighs drizzled with sage infused ghee.
The sage is a MUST here. It really enhances the flavor of everything here.
You know what else is a MUST?

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These Cape Cod Select Premium Frozen Cranberries. No thawing necessary! And they were much sweeter than the fresh cranberries that I usually purchase at the grocery store. It really makes this dish! See how to find them near you here.

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Roasted sweet potato, brussels sprouts, thinly sliced delicata squash; so sweet and buttery, plus the sweet, tart cranberries = fall heaven.

 

I might even make just the cranberries plus fall veggies minus the chicken into a great holiday side dish!

If you make this dish, don’t forget to tag #thekitcheneer!

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Please oh please visit Cape Cod Select to get more great products and recipes!
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Steps

1
Done

Preheat oven to 425 F

2
Done

Prep the Vegetables

Slice the squash into thin slices and place on baking sheet

3
Done

Peel the sweet potato and cut into cubes

4
Done

Cut the ends off the brussel sprouts and cut each into halves

5
Done

Infuse the Ghee

Heat the ghee in a sauce pan over medium high heat. Once heated (1 minute) add the sage leaves. Turn off heat and let rest.

6
Done

Putting it all together

Place all the veggies on the baking sheet and add the chicken thighs on top. Drizzle the infused ghee over top. Season with salt and pepper as desired.

Amanda

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Baked Pork Chops with Rice and Kickin’ Cranberry Sauce
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Harvest Meat and Potato Bowl

18 Comments Hide Comments

Cranberries are seriously overlooked! These were actually much sweeter after being roasted! I’m going to use them as much as I can this year! Thanks Erin!

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