Roasted Chicken Legs w/ Autumn Olive Relish and Delicata Squash

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  • 4 chicken thighs
  • 2 delicata squash
  • 1 bag arugula
  • ¼ C olive oil
  • pinch salt
  • ½ C autumn olive chutney
  1. Heat the oven to 350F
  2. Cut the squash in half lengthwise and scoop out the seeds
  3. Cut the squash into half moons a ¼” thick
  4. Season chicken thighs w/ salt and pepper
  5. Heat a glug of oil in a frying pan, pat the skin of the chicken dry and sear skin side down
  6. When the skin is golden brown remove to a plate
  7. Add the squash to the hot frying pan
  8. Allow the one side of the squash to brown and flip
  9. Place the thighs on top of the squash and transfer to the hot oven
  10. Cook until the squash is tender and the thighs are cooked through
  11. Dress the arugula with the olive oil and a pinch of salt
  12. Remove the chicken from the oven and transfer to serving plates
  13. Top with the arugula salad and serve

This recipe is featured in the post:

Autumn Olive