Categories: Chicken

Ingredients

• 1/2 lemon,ends trimmed, halved lengthwise,seeds removed and thinly sliced crosswise into wedges
• 4 bone-in, skin-on chicken thighs (about 1 1/2 lbs.) ( I used boneless and skinless)
• 1 Tbs. plus 1 tsp. extra virgin olive oil
• 1 Tbs. chopped sage
• 1 1/2 tsps. coriander seed
• 1 1/2 tsp. kosher salt
• 1 tsp. black pepper
• 1/4 C. maple syrup
• 3 Tbs. unsalted butter, cut into cubes
• Large pinch of chili powder
• 1 delicata or acorn squash (1 1/4 lbs.), seeded and sliced into 1/4-in.-thick rings. I used butternut squash)
• 1/4 c. thinly sliced scallions, white and light green parts ( I used chives)

Directions

1. Bring a small pot of salted water to a boil; drop in lemon slices and cook for 2 min.Drain well.

2. In a large bowl, toss chicken with lemon slices, 1 Tbs.oil, sage,coriander, 1tsp. salt and pepper. Let stand for 30 min.

3. Heat oven to 425 degrees.

4. In a small saucepan over medium heat, combine syrup,butter, remaining 1/2 tsp. salt and chili powder.

5. Simmer for 3 min. Toss mixture with squash.

6. Spread squash in a 9-by13-in. pan or on a large rimmed baking sheet. Nestle chicken and lemon on top of squash. Roast for 15 min. In small bowl, toss scallions and remaining 1 tsp. of olive oil. Scatter over chicken and squash; keep roasting until chicken is no longer pink, about 20 min. more.

Email to a friend | Print this recipe | Back