Careme

Instructions

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1. 1.

   Heat the oven to 425°F with a rack in the middle. Pat 1 pound boneless skinless chicken thighs dry, open them flat, and season all over with 1 teaspoon fine sea salt. Set aside while preparing the produce.

2. 2.

   Wash 1 pound delicata squash; leave the edible skin on. Halve lengthwise, scoop out the seeds, and slice into 1/2-inch half-moons. Peel 4 ounces yellow onion and cut into 1/2-inch wedges, keeping some layers attached.

3. 3.

   On a large rimmed sheet pan, toss together:

   • The prepared squash and onion
   • 1 tablespoon olive oil
   • 3/4 teaspoon fine sea salt
   • 1/4 teaspoon ground black pepper

   Spread into a single layer and roast for 10 minutes.

4. 4.

   While the vegetables roast, core 1 medium Fuji apple, about 6 ounces, and cut into 3/4-inch wedges. Finely chop enough fresh sage to measure 1 tablespoon, and mince 2 garlic cloves. In a bowl, combine:

   • 1 tablespoon olive oil
   • 1 tablespoon finely chopped sage
   • 2 minced garlic cloves
   • 1/4 teaspoon ground black pepper

   Turn the salted chicken thighs in this sage mixture until coated.

5. 5.

   Turn the squash and onion. Add the apple wedges and sprinkle them with 1/4 teaspoon fine sea salt. Arrange the sage-coated chicken directly against the pan between the vegetables, without overlapping. Roast for 20–25 minutes, until the chicken reaches 175°F in its thickest part and the squash is tender.

6. 6.

   Transfer the chicken to a plate and rest for 5 minutes. Mix 1 tablespoon apple cider vinegar with 1 teaspoon honey in a small bowl. Drizzle over the roasted squash, onion, and apples, then gently toss with the pan juices.

7. 7.

   Divide the roasted vegetables and apples between two plates. Add the rested chicken and spoon the warm pan juices over everything.

Want more detail? See the temperature guide.