Roasted Chicken with Butternut Squash and Kale
We do some sort of a chicken dish almost every night and this is a really delicious and healthy variation. I like thighs but my significant other prefers breasts so feel free to mix ‘n match as you like. Place the bone-in chicken thighs/breasts/drumsticks (your choice) to roast alongside squash and shallots, and then join kale in this version of a sheet-pan supper. After roasting, the vegetables, with all the pan drippings, are tossed into a bowl of shredded and seasoned kale to become a sort of warm, savory salad loaded with winning tastes and textures (and only one pan to scrub). If you prefer your kale cooked down more, you can add it to the vegetables at the end of roasting and let it wilt.
Ingredients: You may season the chicken a day in advance for more pronounced flavor but is not mandatory. Leftover chicken can be refrigerated in an airtight container for up to 4 days.
4 to 6 bone-in, skin-on chicken thighs (2 to 2½ pounds), or a mix of thighs and drumsticks
1 tablespoon OD* Garlic flavored extra-virgin olive oil
1 tablespoon fresh lemon juice, plus more as needed
1 tablespoon plus ½ teaspoon minced fresh rosemary
2 teaspoons finely grated peeled fresh ginger, from a 1-inch piece
1 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
1 small bunch kale (about 10 ounces), stemmed and sliced into ¼-inch ribbons
2 tablespoons plus 2 teaspoons OD* Lemon flavored extra-virgin olive oil
1 butternut squash (about 2½ pounds), peeled, trimmed, seeded and cut into ¾- to 1-inch chunks
2 large shallots (about 6 ounces), cut into ½-inch-wide wedges
Instructions: Trim any excess flaps of skin from the chicken and thoroughly pat dry.
In a medium bowl, whisk together 1 tablespoon OD* Lemon flavored oil, 1 tablespoon rosemary and ginger. Season with 1 teaspoon salt and several grinds of pepper. Place the chicken in the bowl or a large zip-top bag and coat the chicken with the mixture. Cover the bowl or seal the bag and leave at room temperature while the oven heats, or up to 1 hour, or refrigerate for up to 24 hours.
Heat the oven to 425 degrees with a rack in the middle.
Place the kale in a large bowl and season with a pinch of salt and 2 teaspoons Lemon flavored extra virgin olive oil. Using your hands (make sure they’re clean), toss vigorously to coat and rub the oil into the leaves to soften them.
Combine the squash and shallots on a large rimmed baking sheet. Add the remaining 2 tablespoons olive oil and the remaining ½ teaspoon rosemary, season lightly with salt and pepper, and toss to coat. Spread out the vegetables in an even layer.
Nestle the marinated chicken pieces among the vegetables and drizzle any extra marinade over the top. It’s fine if some vegetables are under the chicken. Roast for 45 to 55 minutes, stirring the vegetables about halfway through — doing your best to work around the chicken — until the chicken’s skin is browned, crisp and cooked through, and the tip of a knife slides easily into the meat (the juices should run clear). Transfer the chicken to plates or a platter.
With a metal spatula, scrape the roasted squash, shallots and pan drippings into the bowl with the kale and gently toss to combine. Squeeze over a few drops of lemon juice and serve the vegetables alongside the chicken.
Makes 4 servings