Ingredients:
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
Directions:
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
