This One-Pan Roasted Chicken With Apples & Butternut Squash Just Screams Fall by Gigi Gaggero
Apples and butternut squash are what fall is made of. This easy roasted chicken recipe cooks in one pan, so cleanup is a breeze (a cool autumn breeze!). Serve with warm crusty bread.
- 6 chicken legs, with thighs intact
- 1 1/2 pounds butternut squash, peeled and cut into a 3/4-inch dice
- 2 acorn squash, cleaned and sliced into 1/4- to 1/2-inch thick slices
- 3 honeycrisp apples, peeled and cut into a large 1/2-inch dice
- 1/4 cup fresh sage, chopped
- 4 - 5 springs fresh thyme
- 1 head garlic, cleaned
- 1 large yellow onion, peeled and cut into quarters, root ball intact
- 1/4 cup extra-virgin olive oil
- salt and freshly ground pepper
- 2 tablespoons unsalted butter, thinly sliced
Here's how to make it:
- Preheat the oven to 400 degrees F. In a large roasting pan, toss the squash, apples, garlic, onion and sage with the olive oil and season with salt and pepper. Toss to coat.
- Season the chicken legs generously with salt and pepper and lay them on top of the squash mixture. Dot with the butter. Roast for about 80-90 minutes or until the squash and apples are tender, and the chicken is browned and cooked through to 165 degrees F internal temperature.
- Transfer the chicken to a plate and keep warm. Place the roasting pan over a burner and boil, stirring, until the pan juices are reduced, about 5 minutes. Return the chicken to the pan. Toss to coat and reseason with salt and pepper, if needed. Serve.
Photo: Kitchen Confident