LIP-SMACKING LEMONY ROASTED CORNISH HENS4 Cornish hens12 whole peeled garlic cloves1 lemon, cut into quartersSalt,…
Pan Roasted Chicken with Butternut Squash
| Pan Roasted Chicken with Butternut Squash | Print |
Recipe By: Alice Morrow
Pan Roasted Chicken with Butternut Squash
Ingredients
- 1 (1-2 lb.) butternut squash, peeled and cut into ¾” cubes
- 3 tart apples, peeled and cut into ¾” cubes
- 1 T. fresh chopped sage
- 1 T. fresh chopped rosemary
- ¼ c. extra virgin olive oil
- Salt and black pepper
- 6-8 whole chicken legs
- 2 T. butter, thinly sliced
Instructions
- Preheat oven 400. In large roasting pan, toss the squash, apples, sage and rosemary with olive oil and season.
- Season the chicken legs and set on top of the squash mixture.
- Dot with butter and roast for 1 hour and 15 minutes, until squash and apples are tender and chicken is browned and cooked through.
- Transfer chicken to a platter and keep warm. Place roasting pan over burner and boil, stirring until pan juices are reduced, about 5 minutes.
- Return chicken to roasting pan and serve.
Notes
****Super easy dish great for company.
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