Butternut Squash-Chicken Pan-Roast

Active Time
20 MIN
Total Time
1 HR 40 MIN
Yield
Serves : 6
© Christina Holmes

Ingredients

  • One 1 1/2-pound butternut squash, peeled and cut into 3/4-inch dice
  • 3 Fuji apples, peeled and cut into 3/4-inch dice
  • 1 tablespoon chopped sage
  • 1/4 cup extra-virgin olive oil
  • Salt
  • Freshly ground pepper
  • 6 whole chicken legs (3 pounds)
  • 2 tablespoons unsalted butter, thinly sliced

How to Make It

Step 1    

Preheat the oven to 400°. In a large roasting pan, toss the squash, apples and sage with the olive oil and season with salt and pepper. Season the chicken legs and set them on top. Dot with the butter and roast for about 1 hour and 15 minutes, until the squash and apples are tender and the chicken is browned and cooked through.

Step 2    

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 and serve.

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Aggregate Rating value: 3

Review Count: 1242

Worst Rating: 0

Best Rating: 5

Author Name: Quoia 'Coco' Rent

Review Body: I first found this recipe in my Food and Wine magazine a few years ago. I made it for my family (without the apples) and they LOVED IT. Beautiful presentation as well. I have made it several times since then, including a dinner party, with rave reviews, and am making it again at their request! I was so glad I was able to find the recipe online and refresh my memory (I think I discarded the magazine long ago).

Review Rating: 5

Date Published: 2016-08-21