Ayam Mentega Bawang Putih Madu Panggang

Instructions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Heat a 12-inch oven-safe skillet over medium-high heat and add 2 tablespoons unsalted butter. While the butter melts, season 4 bone-in skin-on chicken thighs with 1 tablespoon Italian seasoning and salt and ground black pepper to taste. Add the chicken to the skillet with the skin side down and cook for 2-3 minutes, until the skin is browned and crisp. Flip the chicken over and remove the skillet from the heat.
3. Make the sauce by adding ⅓ cup honey, ⅓ cup salted butter, 2 tablespoons mustard, 3 teaspoons minced garlic, 3 teaspoons minced garlic, and ¼ teaspoon salt to a small bowl and mix to combine.
4. Add 1 pound Brussels sprouts, 2 cups butternut squash cut into 1-inch cubes, and half of the sauce to a large bowl and toss until coated.
5. Add the vegetables to the skillet around the chicken and pour the remaining sauce over the chicken thighs.
6. Place the skillet in the oven and roast for 30 minutes, or until the chicken is cooked to 165 degrees Fahrenheit and is no longer pink. Top with ¼ cup dried cranberries and ¼ cup whole pecans before serving warm.