Brown Butter Sage Chicken Thighs with Delicata Squash

• 4 bone-in, skin-on chicken thighs
• 1 medium delicata squash, sliced
• 3 tablespoons unsalted butter
• 8 fresh sage leaves
• salt
• black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 400°F. Season chicken thighs with salt, pepper, garlic powder, and paprika.
2. 2 Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken skin-side down for 5 minutes, then flip and transfer to oven.
3. 3 Roast for 25 minutes. Meanwhile, toss squash slices with olive oil, salt, and pepper.
4. 4 Remove chicken from skillet. In the same skillet, melt 2 tablespoons butter over medium heat until browned.
5. 5 Add sage leaves to the brown butter, cook briefly, then add squash slices, roasting in the oven with chicken for the last 10 minutes.
6. 6 Melt remaining tablespoon of butter in skillet, cook briefly to brown, then drizzle over chicken and squash before serving.

Equipment

• Oven-safe skillet
• Baking sheet

Variations

• Swap chicken thighs for chicken breasts if preferred, adjusting cooking time accordingly.
• Add a handful of cranberries for a festive twist.

Substitutions

• If delicata squash isn't available, use butternut or acorn squash instead.

Pairings

• Pairs well with a crisp Sauvignon Blanc or a hearty Pinot Noir.

Nutrition

Tips

• For extra flavor, deglaze the skillet with a splash of white wine before browning the butter.
• Delicata squash skin is edible when tender; no need to peel!

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with a side of garlic mashed potatoes or a simple green salad for a complete meal.

FAQ