Winter Chicken N Squash Recipes

ROASTED CHICKEN THIGHS WITH WINTER SQUASH

Steps:

• Bring a small pot of salted water to a boil; drop in lemon slices and cook for two minutes. Drain well.
• In a large bowl, toss chicken with lemon slices, 1 tablespoon oil, sage, coriander, 1 teaspoon salt and pepper. Let stand 30 minutes.
• Heat oven to 425 degrees.
• In a small saucepan over medium heat, combine syrup, butter, remaining 1/2 teaspoon salt and chile powder. Simmer for 3 minutes. Toss mixture with squash.
• Spread squash in a 9-by-13-inch pan or on a large rimmed baking sheet. Nestle chicken and lemon on top of squash. Roast for 15 minutes. In a small bowl, toss scallions and remaining 1 teaspoon oil. Scatter over chicken and squash; keep roasting until chicken is no longer pink, about 20 minutes more.

CAST-IRON ROAST CHICKEN WITH WINTER SQUASH, RED ONIONS, AND PANCETTA

Steps:

• Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 tsp. Diamond Crystal or 1/2 tsp. Morton kosher salt per lb.) Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.
• Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425°F.
• Meanwhile, toss onions, squash, pancetta, and 2 Tbsp. oil in a large bowl to coat; season with salt and pepper.
• Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of remaining oil; sprinkle with dry rub, if using. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in the center of skillet and arrange squash mixture around. Roast until vegetables are golden brown and tender and an instant-read thermometer inserted into the thickest part of breasts registers 155°F, 50-60 minutes (temperature will climb to 165°F as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.
• Transfer chicken to a cutting board and carve. Serve with vegetables.

CHICKEN STEW WITH RICE AND WINTER SQUASH

Steps:

• Heat olive oil in a Dutch oven over medium-high heat. Add onion, carrot, celery, garlic, and parsley. Cook until vegetables are fragrant but not soft, 3 to 5 minutes. Add chicken pieces and cook until browned and fat begins to render, 5 to 10 minutes. Add squash and stir to coat well with pan juices.
• Pour in white wine and stir in concentrated broth, peas, and rice. Stir until broth has dissolved. Pour in 2 cups of water and bring to a boil. Reduce heat and simmer until the rice is cooked, adding water if necessary, about 20 minutes. Stir the stew occasionally.
• Season with salt and pepper and serve hot.

LEMON CHICKEN WITH BUTTERNUT SQUASH

Steps:

• Preheat the oven to 450 degrees F. Toss the squash, sliced lemon, 2 tablespoons olive oil, 1 tablespoon oregano, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread on a rimmed baking sheet. Roast, undisturbed, until the squash is tender and lightly browned around the edges, about 30 minutes.
• Meanwhile, season the chicken with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add the remaining 2 tablespoons olive oil. Add the chicken; cook until well browned on the bottom, 3 to 5 minutes. Flip the chicken and transfer the skillet to the oven. Roast until the chicken is just cooked through, 5 to 8 minutes.
• Return the skillet to the stovetop over medium heat. Add the garlic and cook until softened, about 1 minute. Add the lemon juice and the remaining 1 tablespoon oregano. Cook, spooning the pan juices over the chicken, 1 minute. Serve the chicken with the roasted squash and lemon; drizzle with the remaining pan juices.