EASY MELT IN YOUR MOUTH GREEK CHICKEN THIGHS
8 boneless skinless chicken thighs 1/4 cup olive oil 1 tbsp. Pure natural Honey (I use wholesome yum zero sugar honey made with monk fruit) 2 tbsp. Yellow mustard 2 tbsp. Fresh lemon juice 1/2 tsp. Garlic powder 1/2 tsp. Onion powder 1/2 tsp. Thyme 1/2 tsp. Oregano 1/2 tsp. Sea salt 1/2 tsp. Pepper Place your chicken thighs in a large bowl and set aside. In a small bowl, mix all ingredients except for the chicken thighs & whisk together. Add this mix to your chicken thighs. Mix well with your hands and let sit for 30 to 60 minutes in the refrigerator. When you are ready to bake them, Preheat oven to 450°F. Place the chicken in a pan and place in the oven for about 40-50 minutes or until golden brown on top.
SAVORY ACORN SQUASH
Start by washing the outside of your Acorn squash. Pat dry, cut the corners off then cut the squash down the middle. Remove the seeds from the insides and then cut them into slices as wide as you want but not too thick. In a bowl mix together: 3 tbsp olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 tbsp. smoked paprika, 1/2 tbsp. oregano, 1/2 tbsp. onion powder, 1/2 tbsp. garlic powder. Using a baking brush, brush the olive oil mixture on top of the squash pieces. Finely shred 2-3 ounces of fresh parmigiano reggiano cheese and sprinkle on top of the squash Lay them on a baking sheet lined with parchment paper and bake at 425°F for 20-25 minutes or until crispy enough for your liking.