Chicken Legs with Butternut Squash and Apples
This is another one of those super easy, one-dish, kind of recipes that I’m a big fan of. The chicken comes out perfect. The butternut squash and the apples make a nice sweet and savory balance, and the sage ties it all together.
I used a very small butternut squash here because it was the end of fall and the only options at the store were the “runt of the litter” squash. I had been making this so often during these last few months that it was actually faster for me to make it than to stop and take photos of it. But as this last little butternut squash called out to me at the store, I knew I had to document this beautifully easy and savory dish before it was too late.
If you do happen to have a large butternut squash, you can either chop it up and cook the other portion later. Or, cook it all in this same batch (if it’ll fit in your baking dish) and keep some for leftovers (or as a side dish tomorrow night). Feel free to throw in another apple if you like as well.
Prep time: 10 min.
Cook time: 30 min.
- 1 small butternut squash, cut into 1″ x 1″ chunks (or half of a large squash)
- 1 apple, cut in to 1/4 wedges
- 2 whole chicken legs
- 1/4 cup olive oil
- salt and pepper
- 1 tsp dried sage
- 2 dabs butter (optional)
- Heat oven to 450°F and bring the chicken legs to room temperature. Salt and pepper both sides of the legs and set in large oven-safe dish.
- For the butternut squash, cut the ends off, then cut lengthwise (this makes it a little easier to deal with).
- Note: I used a very small butternut squash here, so if you have a large one, I would recommend chopping it in half, then storing half of it in the fridge. If you have a medium one, bake the whole thing along with the chicken and you can use the remaining roasted squash for another dish (or a side, or a snack!).
- Peel off all the skin with carrot/potato peeler (or slice it off with a knife… but I think a peeler is way easier), then cut each section lengthwise.
- Get a spoon and scoop out the seeds from the “belly” and discard. Cut the butternut squash into 1″ chunks (approximately).
- Cut the apple into quarters making sure to cut out the seeds.
- Toss the apples, squash, and sage in 1/4 cup olive oil making sure to coat everything well.
- Dump the tossed mixture into the oven safe dish along with the chicken, making sure not to cover the chicken.
- Add two dabs butter to legs and roast at 450°F for 25-30 min. until the internal temperature reaches 165°F.
- Note: if your chicken reaches 165°F and the skin isn’t browned enough to your liking, turn on the broiler and watch the chicken carefully. It should brown up nicely in just a couple minutes.