Roasted chicken thighs with Delicata squash

½ lemon, ends trimmed, halved lengthwise, sliced into wedges, seeds removed

4 bone-in, skin-on chicken thighs (about 1 ½ pounds)

1 tablespoon, plus 1 teaspoon, extra-virgin olive oil

1 tablespoon chopped fresh sage

1 ½ teaspoon coriander seed

1 teaspoon black pepper

1 ½ teaspoon kosher salt

1 Delicata squash (about 1 ¼ pounds)

¼ cup maple syrup

3 tablespoons unsalted butter, cut into cubes

Large pinch chili powder

¼ cup thinly sliced scallions

Serves 4

 

Heat oven to 425 degrees.

Bring a small pot of salted water to a boil; drop in the lemon slices and cook for two minutes. 

Drain well.

Toss chicken with lemon slices in a large bowl along with 1 tablespoon of olive oil, sage, coriander, pepper and 1 teaspoon of salt. Let stand 30 minutes.

Slice squash into quarter-inch-thick rings and remove the seeds and pulp from each ring while the chicken marinates. Place the rings in a large bowl and set aside.

Combine the syrup, butter, remaining half teaspoon of salt and chili powder in a small saucepan over medium heat. Simmer for 3 minutes. 

Pour the sauce over the squash and toss thoroughly to coat the rings.

Lay the squash rings in a 9-by-13-inch pan or on a large rimmed baking sheet. 

Nestle chicken and lemon wedges on top of the squash. 

Roast for 15 minutes.

Toss the scallions and remaining 1 teaspoon of oil in small bowl. 

Scatter the mixture over the chicken and squash and keep roasting until the chicken is no longer pink, about 20 minutes more.

— Adapted from nytimes.com by Krysta Tanico, Photo by Sarah Dorison