Lemon Garlic Roast Chicken With Squash

I love delicata squash!

INGREDIENTS

Yield:6 servings

• 6large bone-in, skin-on chicken thighs (about 3½ to 4 pounds)
• Salt and pepper
• 1teaspoon turmeric
• 1teaspoon pimentón or smoked paprika
• ½cup lemon juice (from 3 lemons)
• 3lemons, 2 cut crosswise into ⅛-inch slices, 1 zested
• 2heads garlic, separated into unpeeled cloves
• 3small leeks, cut into 2-inch lengths
• ½cup rosemary leaves, stripped from about 6 sprigs
• 2tablespoons extra-virgin olive oil, for drizzling.
• 2delicata squash, seeds removed, sliced crosswise into ½-inch rings and seeded
• ¼cup chopped parsley

PREPARATION

1. Step 1

   Set chicken thighs in a single layer in a roasting pan. Season generously on both sides with salt and pepper. Put a pinch of turmeric and a pinch of pimentón on each thigh and rub into the surface. Pour lemon juice over chicken and let marinate for 30 minutes, if time allows.

2. Step 2

   Heat oven to 400 degrees. Arrange lemon slices around and under chicken. Scatter garlic cloves and leeks over top. Sprinkle with rosemary and drizzle with about 2 tablespoons olive oil. Roast on the middle rack of the oven, uncovered, for about an hour, until meat is tender and the juices run clear when probed, and the chicken is nicely browned and lemon slices slightly charred.

3. Step 3

   Meanwhile, arrange the squash rings on a baking sheet. Drizzle lightly with olive oil and season with salt and pepper. Add to the oven after the chicken has cooked for about 30 minutes. Roast uncovered on top rack of oven until lightly browned and fork-tender, about 30 minutes.

4. Step 4

   To serve, mix together parsley and lemon zest. Transfer chicken, garlic, leeks and lemon slices to a serving platter (or serve from an oven-to-table roasting pan). Top with squash rings and parsley-lemon mixture.

Recipe originally from: https://cooking.nytimes.com/recipes/1027348-lemon-garlic-roast-chicken-with-squash?smid=ck-recipe-iOS-share