One-Pan Chicken with Kale and Butternut Squash -

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One-Pan Chicken with Kale and Butternut Squash

Prep Time25

Cook Time35

Resting time10

Total Time1

Course: Main, Main Course

Cuisine: American

Keyword: America's Test Kitchen, One-pan dinner

Servings: people

Calories: 730kcal

Ingredients

½ cup extra-virgin olive oil
2 tablespoons minced fresh sage
2 teaspoons honey
¾ teaspoon salt plus more to taste
½ teaspoon pepper plus more to taste
¾ cup plain low-fat yogurt
1 tablespoon water
7 cloves garlic (6 whole, 1 minced)
1 teaspoon grated orange zest
8 ounces kale stemmed and cut into 2-inch pieces
2 pounds butternut squash peeled, de-seeded, and cut into 1-inch pieces (6 cups total)
8 medium shallots peeled and halved
½ cup dried cranberries
2 teaspoons paprika
4 (8-10 ounce) bone-in, skin-on split chicken breasts halved crosswise and trimmed of visible fat

Instructions

Move the top oven rack to the upper-middle position and pre-heat the oven to 475ºF. As the oven pre-heats, whisk together the olive oil, sage, honey, ¾ teaspoon salt, and ½ teaspoon freshly ground black pepper in a large bowl. In a small serving bowl, whisk together the plain yogurt, water, 1 minced garlic clove, orange zest, and 1 tablespoon from the olive oil mixture. Season with salt and pepper to taste, then set aside.
Wash, pat dry, stem, then chop the kale leaves into 2-inch pieces. Add these to a large bowl, then vigorously squeeze and massage the kale until the leaves become uniformly darkened and slightly wilted. This should take about 1 minutes.
Peel, de-seed, and chop the butternut squash into bite-sized cubes. Add the cubed squash to the bowl together with the kale, then add the shallots, cranberries, 6 whole garlic cloves, and ¼ cup of the olive oil mixture. Toss everything together to combine.
Whisk the paprika into the remaining olive oil mixture, then prepare the chicken breasts (if not already done) and add these to the paprika-olive oil, gently tossing to coat.
Spread the prepared, oiled vegetables out into a single layer on a rimmed baking sheet. Place the chicken, skin-side up, on top of the vegetables. Bake in the pre-heated oven until the internal temperature of the chicken reaches 160ºF, about 25-35 minutes, rotating the baking sheet 180º after the first 15 minutes.
Transfer the chicken to a serving platter, tent with aluminum foil, and let the chicken pieces rest for 5-10 minutes. Remove the skin from the chicken and discard (if desired). Toss the roasted vegetables with any accumulated chicken juices from the pan and the rested chicken pieces, then transfer the vegetables and chicken to a serving platter. Drizzle with ¼ cup of the yogurt sauce, then serve immediately, passing the remaining yogurt sauce for people to use as desired.

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