Preheat oven to 425℉. Add parchment paper to a jelly roll pan. Place the cubed butternut squash, sprinkle olive oil and salt. Bake for 30 minutes. Set aside, serve with finished dish.Note - for the best texture and flavor, cook the butternut squash separately. Adding it to the mirepoix will soften it too much and sweeten the sauce. Heat the oven-safe Dutch oven over medium-high for 3 minutes. Then swirl in 2 tablespoons extra virgin olive oil in the Dutch oven over medium‑high heat until the oil shimmers. Use enough oil to create a thin layer on the bottom of the pot but not so much the oil pools. If the oil looks calm, then the pot isn’t hot enough.
Then add the chicken with skin-side down. Should hear an audible sizzling the moment the chicken hits the pot. Sear the chicken thighs until deeply golden and crisp, about 5–6 minutes. Do not move the chicken for at least 5 minutes else the chicken skin will stick to the pot. Use tongs to gently lift the chicken. If it resists, then wait another minute. If it lifts cleanly, then it is ready. Flip and cook 1–2 minutes more.
Depending upon the size of your Dutch oven, will cook 4-5 chicken thighs at a time.To prevent the chicken skin from sticking to the pot, pat the thighs very dry and apply salt (it pulls moisture out). Remember, moisture on the chicken creates steam, which acts like glue. But dry skin will render the fat in the chicken and will release from the pot without sticking. Also, you can substitute avocado oil or a light olive oil for the extra-virgin olive oil to make the chicken easier to release. Transfer chicken to a plate.
In the same Dutch oven, add Mirpoix. French cooking – Mirepoix is the term for a mixture of diced onions, carrots, and celery, usually in a 2:1:1 ratio (two parts onions to one part each of carrots and celery). It’s cooked slowly in butter or oil to release sweetness and aromas without browning. Cook 3 minutes.
Add diced ginger. Cook 1 minute.
Add garlic. Cook 1 minute.
Add the chicken back to the Dutch oven, skin side up. Sprinkle on the lemon zest, rosemary, and thyme. Cover with a lid or aluminum foil.
Place in oven preheat to 350F. Slow roast for 90 minutes until the chicken is exceptionally tender and the garlic cloves are soft and buttery.
Crisp the SkinRemove the pot from the oven. Transfer chicken thighs to a foil‑lined sheet pan, skin‑side up. Lightly spoon off excess sauce from the skin (reserve all sauce and garlic). Sprinkle with smoked paprika.Increase oven temperature to 425–450°F. Roast the chicken uncovered for 10–15 minutes, until the skin is golden, blistered, and crisp.(Alternatively, broil for 2–5 minutes, watching closely. Garlic-Lemon Sauce/GravyRemove about 80% of the Mirepox from the Dutch oven. While the chicken crisps in the oven, place the Dutch oven over medium heat. Mash several garlic cloves directly into the pan juices. Optional - use a stick blender to make a smoother gravy.In a small bowl, whisk Better Than Bouillon into the ¾ cup of chicken broth until dissolved. Deglaze the pot by adding white wine to the pot and simmer 2–3 minutes, scraping up browned bits. Stir in the bouillon mixture and simmer until lightly reduced and glossy.Remove from heat and swirl in salted butter. Add chopped parsley. Then juice the lemon and stir in the lemon juice. Taste and adjust with salt if needed. To ServeAdd a spoon full of the Mirepox and roasted butternut squash. Place a chicken thigh on top. Add a large spoonful of the gravey on the side. Arrange crispy chicken thighs on a platter and spoon garlic and sauce generously over and around the chicken. Serve immediately with crusty bread.Encourage guests to spread the softened garlic like butter—it’s the heart of the dish.