Oven-roasting delicata squash with onions yields a velvety, slightly sweet vegetable side to pair with the lightly lemon-splashed chicken. Smaller juicy chicken leg quarters are roasted at the same time as delicata squash for a super easy, two-sheet-pan dinner. For a little extra tartness to contrast with the sweetness of the roasted vegetables, add the leftover agrodolce reduction sauce from the Oven-Seared Cauliflower over the chicken before serving.
Ingredients
- 6 chicken leg quarters (about 2½ pounds)
- 3 small delicata squash (about 1½ pounds), halved lengthwise, seeds removed
- 1 medium onion, chopped
- 1 Meyer lemon
- 3 tablespoons extra-virgin olive oil
- Salt and pepper
- 6 sprigs fresh thyme, stems removed
- Meyer lemon wedges, for serving
- Fresh thyme sprigs, for serving
Instructions
Preheat oven to 450°F.
Place a wire rack on 1 baking sheet and line another baking sheet with aluminum foil. Arrange the chicken legs on the rack and the delicata squash on the lined baking sheet. Sprinkle the onions into the cavities of the delicata squash halves. Juice the Meyer lemon over the chicken, and drizzle the olive oil over the squash. Sprinkle the salt, pepper and thyme leaves over the chicken and squash.
Roast the chicken and squash for 25–30 minutes, or until an instantread thermometer registers 165°F at the thickest part of the thighs and the squash is cooked through and fork tender, while the onions are softened and slightly charred around the edges. The squash may take a few minutes less than the chicken, or vice versa depending on your oven—feel free to pull the pans out of the oven a few minutes apart.
Transfer the chicken and squash to a serving platter, garnish with lemon wedges and thyme and serve right away.
