• Marinate the Chicken for extra flavor: Clean and dry chicken. Add to a large bowl to hold, add 1 cup of fresh apple cider; cover and refrigerate 4 hours, can refrigerate up to 8 hours.
• Take the chicken out of the refrigerator 30 minutes before proceeding. Preheat oven to 425 degrees.
• Drain chicken from the juice, pat dry, discard the marinated juice.

Add all to the Sheet Pan:

• Add chicken to large rimmed sheet pan; 17″ x 13″ skin side down. Sprinkle with some salt & pepper, brush 1 T. olive oil. Turn over, add the delicata squash rings and shallots between the chicken. Season the chicken and vegetables with the remaining salt & pepper. Sprinkle the smoked paprika over the chicken skin and rub in. Brush all with the remaining 1T. olive oil.
• Place in the oven and cook until the vegetables have caramelized and the chicken is very golden and cooked through. Check the doneness with a meat thermometer – 165 degrees. Mine were perfectly cooked in 40 minutes. The timing will depend on the size of the in-bone chicken thighs – larger ones can take a few more minutes to cook, smaller ones; a few minutes less.

While the chicken cooks make Apple Cider Glaze:

• Add the first 8 ingredients (apple cider through chili flakes) to a non-reactive 1 quart pot. Bring to a boil, then reduce to a simmer until it reduces by half. Remove the solids with a slotted spoon and discard. Add the coconut cream and bring to a boil, then turn down and simmer a few minutes until thickened nicely.
• Remove the solids with a slotted spoon and discard.
• Add the coconut cream and bring to a boil, then turn down and simmer a few minutes until thickened nicely.

To Serve:

• Remove chicken and veggies to individual plates with some delicious pan juices. Top with the Apple Cider Glaze. Garnish if you like with fresh thyme sprigs and a sprinkling of thyme leaves.