Roasted Chicken Legs w/ Autumn Olive Relish and Delicata Squash
- 4 chicken thighs
- 2 delicata squash
- 1 bag arugula
- ¼ C olive oil
- pinch salt
- ½ C autumn olive chutney
- Heat the oven to 350F
- Cut the squash in half lengthwise and scoop out the seeds
- Cut the squash into half moons a ¼” thick
- Season chicken thighs w/ salt and pepper
- Heat a glug of oil in a frying pan, pat the skin of the chicken dry and sear skin side down
- When the skin is golden brown remove to a plate
- Add the squash to the hot frying pan
- Allow the one side of the squash to brown and flip
- Place the thighs on top of the squash and transfer to the hot oven
- Cook until the squash is tender and the thighs are cooked through
- Dress the arugula with the olive oil and a pinch of salt
- Remove the chicken from the oven and transfer to serving plates
- Top with the arugula salad and serve
Posted 11/4/2016
Site by Bryan Morrison