The Money $Shot$ … Roasted Chicken Thighs, Baked Potato, with a side of Baked Butternut Squash … This was our first exposure to Baked Butternut Squash and although it turned out scrumptious I think we’ll use it as a substitute for potatoes, rice, or pasta. The Baked Potato speaks for itself but the two together was a bit much and needed a green salad or other vegetable for the side. Bon Appétit !!
For a quick and delectable meal you can’t beat the performance of the Char-Broil The Big Easy Infrared Smoker, Roaster and Grill (SRG). Scrubbed the Potatoes, rubbed them with Annie’s Roasted Garlic EVOO, and seasoned them with Fagundes Seasoning. Trimmed the Fresh Foster Farms Chicken Thighs of excess skin and fat. Rubbed the Thighs On/Under the skin with Annie’s Roasted Garlic EVOO for the glue and applied a liberal amount of Jans Dry Rub.
Inserted the Potatoes in the SRG 20 minutes before the Chicken Thighs since experience has shown that it will take me 1+ hours for the spuds to reach an Internal Temperature (IT) of 210ºF and 45+ minutes for an IT of 180ºF on the Chicken Thighs. You want to make sure that the Chicken Thighs are below the potatoes … You don’t want the raw chicken dripping on the potatoes!!
Reinserted the Chicken Thighs and Potatoes into the SRG set on High with the lid Open.
Pulled the Chicken Thighs after the IT reached 180ºF+ and rested the Thighs for 15 minutes. Timing worked out great as the Roasted/Baked Potatoes reached an IT of 210ºF. Don’t you just love it when everything comes together as planned!?
Prepared and baked a Butternut Squash in the oven while the Chicken Thighs and Potatoes were roasting in the SRG.
Baked Butternut Squash Ingredients:
- 1 butternut squash (2 pounds)
- 2 tablespoons butter, melted
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon pepper
- 6 teaspoons brown sugar, divided
Cut squash in half lengthwise; discarded seeds. Brushed squash halves with butter. Combined the salt, cinnamon, nutmeg and pepper; sprinkled over squash halves. Placed 2 teaspoons brown sugar in each half. Sprinkled remaining brown sugar over cut sides of squash.
Baked at 375°F for 60+ minutes until squash was tender.
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