Herb-Infused Roast Chicken with Maple-Glazed Butternut Squash and Swiss Chard Medley
Indulge in this spectacular one-pan dinner that features juicy, herb-infused roast chicken legs paired with sweet maple-glazed butternut squash and a vibrant swiss chard medley. This recipe, a cherished favorite from Hell's Kitchen 2011 and celebrated in People Magazine, balances richness and freshness in every bite, making it perfect for family dinners or special occasions. The delightful combination of spices and textures will transport your taste buds to culinary heaven while keeping cleanup to a minimum. Get ready to impress your dinner guests with this unforgettable dish that's as comforting as it is delicious!
4
Servings
N/A
Calories
15
Ingredients
Ingredients
Chicken legs with thigh, attached
4 (seasoned with salt, pepper, and smoked paprika)
Salt
to taste (for seasoning)
Pepper
to taste (for seasoning)
Smoked paprika
1 teaspoon (for seasoning)
Canola oil
1/2 teaspoon (for searing)
Butternut squash, peeled and diced
3 lbs (for boiling and blending)
Sugar
2 tablespoons (for seasoning)
Heavy cream
1/4 cup (for blending with squash)
Unsalted butter
4 tablespoons (for blending with squash)
Cinnamon
2 teaspoons (for blending with squash)
Swiss chard, blanched and drained well
1 1/2 lbs (for sautéing)
Olive oil
2 tablespoons (for sautéing)
Yellow onion, diced
1/2 cup (for sautéing)
Garlic, minced
1 1/2 teaspoons (for sautéing)
Chicken stock
1/2 cup (for sautéing)
Instructions
1
Preheat the oven to 400°F (200°C).
2
Season the chicken legs generously with salt, pepper, and smoked paprika, making sure to coat evenly.
3
Heat the canola oil in a large sauté pan over medium-high heat. Once hot, add the chicken legs skin-side down and sear until the skin is golden brown, about 5 minutes per side.
4
Transfer the seared chicken legs skin-side up onto a rack set in a rimmed sheet pan. Roast in the preheated oven for 30 to 35 minutes, or until the internal temperature reaches 165°F (74°C).
5
While the chicken is roasting, prepare the butternut squash. Bring a large pot of salted water to a boil, then add the diced squash. Cook for about 10 minutes or until tender. Drain and transfer the squash to a food processor.
6
To the squash, add the heavy cream, butter, cinnamon, 1 teaspoon of salt, and 1 1/2 teaspoons of sugar. Process until smooth and creamy. Keep warm.
7
In a separate large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3 minutes. Then add the minced garlic and sauté for an additional minute.
8
Add the blanched swiss chard to the skillet and season with salt and pepper to taste. Pour in the chicken stock and bring to a boil, then reduce heat and simmer until the broth reduces by half, about 5-7 minutes.
9
To serve, spoon a generous helping of the creamy butternut squash onto each plate, layer the sautéed swiss chard beside it, and top with a perfectly roasted chicken leg.
10
Enjoy your gourmet dinner!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary dish in this recipe?
The dish is Herb-Infused Roast Chicken served with Maple-Glazed Butternut Squash and a Swiss Chard Medley.
How many servings does this recipe provide?
This recipe is designed to yield 4 servings.
What temperature should the oven be set to?
The oven should be preheated to 400 degrees Fahrenheit or 200 degrees Celsius.
What cut of chicken is recommended?
The recipe calls for 4 chicken legs with the thighs attached.
How should the chicken be seasoned?
Season the chicken legs generously with salt, pepper, and one teaspoon of smoked paprika.
What type of oil is used to sear the chicken?
A half teaspoon of canola oil is used for searing the chicken legs.
How long should I sear the chicken skin-side down?
Sear the chicken legs skin-side down for approximately 5 minutes until the skin becomes golden brown.
How long does the chicken need to roast in the oven?
The chicken should roast for 30 to 35 minutes until the internal temperature reaches 165 degrees Fahrenheit.
What is the recommended internal temperature for the chicken?
The chicken is safely cooked when it reaches an internal temperature of 165 degrees Fahrenheit or 74 degrees Celsius.
How much butternut squash is required?
The recipe requires 3 lbs of butternut squash, which should be peeled and diced.
How long should the butternut squash be boiled?
The diced butternut squash should be boiled in salted water for about 10 minutes or until it is tender.
What ingredients are added to the squash puree?
The squash is blended with heavy cream, unsalted butter, cinnamon, salt, and sugar.
How much cinnamon is used in the squash puree?
The recipe uses 2 teaspoons of cinnamon to flavor the butternut squash.
What type of butter should be used for the squash?
The recipe specifies 4 tablespoons of unsalted butter for blending with the squash.
How much heavy cream is needed for the squash?
You will need 1/4 cup of heavy cream to achieve a smooth and creamy texture in the squash puree.
How should the swiss chard be prepared before sautéing?
The swiss chard should be blanched and drained well before it is added to the skillet.
What oil is used for the swiss chard medley?
Use 2 tablespoons of olive oil to sauté the onion and garlic for the chard medley.
How much onion and garlic are needed for the chard?
The medley requires 1/2 cup of diced yellow onion and 1 1/2 teaspoons of minced garlic.
How long should the onion be sautéed?
Sauté the diced onion for about 3 minutes until it becomes translucent.
What liquid is used to simmer the swiss chard?
The chard is simmered in 1/2 cup of chicken stock until the liquid reduces by half.
How long does it take to reduce the chicken stock in the chard?
It typically takes 5 to 7 minutes for the chicken stock to reduce by half.
What is the serving suggestion for this meal?
Spoon the butternut squash onto each plate, place the swiss chard beside it, and top it with the roasted chicken leg.
Has this recipe been featured in the media?
Yes, this recipe was a favorite from Hell's Kitchen 2011 and was celebrated in People Magazine.
Is this dish considered a one-pan dinner?
Yes, it is described as a spectacular one-pan dinner that simplifies cleanup.
What tags describe this recipe?
Common tags for this recipe include comfort food, gourmet, family-friendly, and celebration meal.
What seasoning provides the smoky flavor to the chicken?
Smoked paprika is the key ingredient used to provide a smoky profile to the chicken legs.
How much sugar is used in the squash preparation?
A total of 2 tablespoons of sugar is listed, with 1 1/2 teaspoons specifically added during the processing phase.
Can the chicken be seared and roasted in the same pan?
The chicken is seared in a sauté pan and then transferred to a rack set in a rimmed sheet pan for roasting.
What equipment is needed to blend the squash?
A food processor is required to process the squash into a smooth and creamy consistency.
Is salt added to the squash boiling water?
Yes, the recipe instructs to bring a large pot of salted water to a boil before adding the squash.