Butternut Squash-Chicken Pan-Roast

Name: Butternut Squash-Chicken Pan-Roast
Total time: 100 min
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

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In this supereasy one-pot recipe, all you do is set chicken on top of a mix of squash, apples and sage and roast it. Slideshow: Fantastic One-Pot Meals

By Grace Parisi

Updated on May 10, 2017

Butternut Squash–Chicken Pan-Roast — Photo: © Christina Holmes

Active Time:

20 mins

Total Time:

1 hrs 40 mins

Yield:

6

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

Directions

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.
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.