Photo by Michael Piazza / Styled by Catrine Kelty

Not much needs to be said about the benefits of roasting during the winter (warming the kitchen and the soul) and this easy, low-lift dish is just what the season ordered. I’m always excited to see pumpkins, gourds and squash at their prime at this time of year and the diverse ways they can be prepared is always a wonder; buy small squash if you can, or plan a use for the leftover uncooked portions. It’s really peak cooking when the scent of warm spices and caramelization wafts through the air, and chicken fat drippings create layer upon layer of flavor. Your guests will think you’ve been preparing for them all day.

Serves 4–6

FOR THE SAUCE:
2 cups freshly squeezed clementine or orange juice
¼ cup balsamic vinegar

FOR THE CHICKEN:
4 chicken leg quarters
1 tablespoon vegetable oil
1 cup acorn squash, halved, seeded and sliced into ½-inch pieces
1 cup delicata squash, halved, seeded and sliced into ½-inch pieces
1 cup butternut squash, seeded, peeled and cut into ½-inch cubes (or use 3 cups of 1 variety of the squash of your choice)
1 medium red onion, halved and quartered through the stem end
1 tablespoon minced fresh thyme, plus whole sprigs for garnish
1 tablespoon minced fresh sage, plus whole sprigs for garnish
salt and pepper

FOR THE SAUCE:
In a small saucepan, add juice and vinegar, stir and then bring to a boil. Reduce heat to a rapid simmer for about 25 minutes, until the liquid reduces and thickens slightly. Keep warm.

FOR THE CHICKEN:
Preheat the oven to 425°F.

Pat chicken dry with paper towel and season liberally with salt and pepper. Heat a castiron skillet over medium-high, add the oil and place chicken skin side down and cook until well browned, about 5–7 minutes. Flip the chicken over and cook for another 2–3 minutes; transfer to a plate.

Add all the squash, red onion, thyme, sage, 1 teaspoon salt and ½ teaspoon pepper to the fat remaining in the skillet and toss until all the vegetables are coated. Place the chicken skin side up on top of the vegetables and pour over any accumulated juices.

Transfer the skillet to the oven and cook until the chicken registers 160°F on an instantread thermometer, about 25–30 minutes.

Once the chicken has reached temperature, transfer the chicken to a serving platter to rest; season with more salt and pepper. Drizzle ⅓ of the reduced sauce over the vegetables and stir; return them to the oven to brown for another 10 minutes and allow the vegetables to caramelize.

Serve vegetables with chicken and pass remaining sauce on the side. Garnish with fresh sage and thyme sprigs.

This recipe appeared in the Winter 2025 issue as part of a larger story, A Winter Menu.