- Quinoa Sauté with Grüner Veltliner
- Live-to-100 Salad with Pinot Gris
- Smoky Brussels Sprouts and Polenta with a Rich White
- Flank Steak Lettuce Cups with Lightly Sweet Riesling
- Why Your Winter Salad Needs Lentils (and Wine)
- Fresh Bean and Tomato Chili with Rosé
- A Smoked Salmon Rice Bowl with Riesling
- Now Is the Time to Pair Spicy Clams with Rosé
- Creamy Beer-Braised Chicken with Pilsner
- A Healthy Take on Steak (with Wine)
This is the ultimate shoulder season dish.
These healthy recipes are all created to pair with wine (which has 120 to 150 calories for a 5-ounce glass)—all for 600 calories or fewer.
Some people are happy to use fall vegetables as soon as they appear at the market, but I like to hang onto summer as long as I can. That said, tomatoes and winter squash are delicious together, so I cook both of them with chicken legs for a rustic one-pan roast. The squash in this dish becomes quite soft and infused with both the chicken and tomato juices. If you prefer crispier-style roasted squash, cook it on a separate baking sheet, then add it to the tomatoes just before serving. To pull together this dish quickly, use the prepped squash available at many supermarkets. Then serve it with a happy Beaujolais.
Roast Chicken Legs with Butternut Squash and Tomatoes
Active: 10 MIN; Total: 1 HR
1¼ pounds peeled and chopped butternut squash (about 4 cups; from 1½ pound squash)
2 pints cherry tomatoes, halved, or small tomatoes, quartered
1 onion, peeled and cut into 8 wedges
2 sprigs of rosemary or thyme
2 tablespoons plus 1 teaspoon extra-virgin olive oil
Salt and pepper
4 whole skin-on chicken legs
¼ cup parsley leaves, finely chopped
1. Preheat the oven to 425°. In a large roasting pan, toss the squash, tomatoes, onion and herb springs with 2 tablespoons of the olive oil and season with salt and pepper. Brush the chicken legs with the remaining 1 teaspoon of olive oil and season with salt and pepper.
2. Push the vegetables to the side of the pan and arrange the chicken in the center. Roast the chicken and vegetables in the upper third of the oven for about 45 minutes, stirring the vegetables once or twice, until the chicken skin is lightly browned and crisp and an instant-read thermometer inserted in the thickest part of the meat reads 165°.
3. Transfer the chicken legs to plates, garnish with parsley and spoon the vegetables alongside. Serve hot.
One serving 462 cal, 21 gm fat, 4.6 gm sat fat, 24 gm carb, 4 gm fiber, 41 gm protein.
Wine A fresh, berry-fruited Beaujolais.
Kristin Donnelly is a former Food & Wine editor and author of the forthcoming The Modern Potluck (Clarkson Potter, 2016). She is also the cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.