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
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
Freshly ground pepper
6 whole chicken legs (3 pounds)
2 tablespoons unsalted butter, thinly sliced
How to Make It
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.
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).