Sheet-Pan Chicken With Squash and Dates

Name: Sheet-Pan Chicken With Squash and Dates
Total time: 1 min
Ingredients: 2 pounds delicata squash (about 2 large squash), scrubbed, halved lengthwise, seeded and sliced crosswise into 1-inch-thick pieces; 1 (15-ounce) can chickpeas, rinsed; 1/2 cup extra-virgin olive oil; Kosher salt and black pepper; 4 whole bone-in, skin-on chicken legs (about 3 pounds); 4 ounces pitted large Medjool dates (about 6), quartered lengthwise; 1/2 cup pitted green olives (about 2 ounces), coarsely chopped; 1/2 cup coarsely chopped fresh parsley; 1 tablespoon drained capers, plus 2 tablespoons caper brine; 1 tablespoon fresh lemon juice, plus lemon wedges, for serving

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Total: 1 hours

Servings: 4

Author : Kay Chun

chicken chicken legs chickpea

Instructions

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Step 1

Heat oven to 425 degrees. On a rimmed baking sheet, combine squash and chickpeas with 3 tablespoons oil; season well with salt and pepper. Toss to coat, then spread in an even layer. Rub chicken with 1 tablespoon oil, season with salt and pepper, and arrange on top, skin-side up. Roast for 20 minutes, then stir in dates, and roast until squash is golden and chicken is cooked through, about 20 to 25 minutes longer.

Step 2

While the mixture roasts, in a small bowl, whisk the remaining 1/4 cup oil with the olives, parsley, capers and caper brine, and lemon juice. Season the olive relish with salt and pepper, then set aside.

Step 3

Divide the roasted chicken, squash, dates and chickpeas among plates. Stir any pan juices into the relish, then spoon the relish on top of each serving. Serve with lemon wedges.

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