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Pan Roasted Chicken with Butternut Squash

Pan Roasted Chicken with Butternut Squash

Pan Roasted Chicken with Butternut Squash
Pan Roasted Chicken with Butternut Squash

Pan Roasted Chicken with Butternut Squash

 

Pan Roasted Chicken with Butternut Squash
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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
  1. Preheat oven 400. In large roasting pan, toss the squash, apples, sage and rosemary with olive oil and season.
  2. Season the chicken legs and set on top of the squash mixture.
  3. Dot with butter and roast for 1 hour and 15 minutes, until squash and apples are tender and chicken is browned and cooked through.
  4. Transfer chicken to a platter and keep warm. Place roasting pan over burner and boil, stirring until pan juices are reduced, about 5 minutes.
  5. Return chicken to roasting pan and serve.
Notes
****Super easy dish great for company.
 

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