Roasted Chicken Thighs With Winter Squash

Name: Roasted Chicken Thighs With Winter Squash
Total time: 45 min
Ingredients: 1/2 lemon, ends trimmed, halved lengthwise, seeds removed, and thinly sliced crosswise into wedges; 4 bone-in, skin-on chicken thighs (about 1 and 1/2 pounds); 1 tablespoon plus 1 teaspoon extra-virgin olive oil; 1 tablespoon chopped sage; 1 and 1/2 teaspoons coriander seed; 1 and 1/2 teaspoons kosher salt; 1 teaspoon black pepper; 1/4 cup maple syrup; 3 tablespoons unsalted butter, cut into cubes; Large pinch chile powder; 1 delicata or acorn squash (1 and 1/4 pounds), seeded and sliced into 1/4-inch-thick rings; 1/4 cup thinly sliced scallions, white and light-green parts

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Total: 45 minutes

Servings: 4

Cost: $10.82 /serving

Author : Melissa Clark

chicken delicata squash maple syrup

Roasted Chicken Thighs With Winter Squash

Instructions

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Step 1

Bring a small pot of salted water to a boil; drop in lemon slices and cook for two minutes. Drain well.

Step 2

In a large bowl, toss chicken with lemon slices, 1 tablespoon oil, sage, coriander, 1 teaspoon salt and pepper. Let stand 30 minutes.

Step 3

Heat oven to 425 degrees.

Step 4

In a small saucepan over medium heat, combine syrup, butter, remaining 1/2 teaspoon salt and chile powder. Simmer for 3 minutes. Toss mixture with squash.

Step 5

Spread squash in a 9-by-13-inch pan or on a large rimmed baking sheet. Nestle chicken and lemon on top of squash. Roast for 15 minutes. In a small bowl, toss scallions and remaining 1 teaspoon oil. Scatter over chicken and squash; keep roasting until chicken is no longer pink, about 20 minutes more.

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