Tender chicken roasted with sweet butternut squash and savory-salty Brussels sprouts are finished off with sweet and tangy dates marinated in red wine vinegar and honey for the ultimate one-pan meal.
It’s Official… Fall is Here
Our first fall meal last night brought waves of memories from the faded summer. Looking back on it, we had a pretty successful one. In between a heavy work schedule we were able to camp, hike, visit Lake Tahoe for the first time since Tim ran Western States 100, follow our adventures girl in her first rock climbing competitions, tube in the cold Texas Comal River, and enjoy many random road trips. Summer went by too quickly but now fall is here and that means I’m rolling in butternut squash, lighting up the fire pit, and breaking open bottles of hoarded whisky (I’m looking at you E.H Taylor Four Grain).
Roasted Chicken and Fall Vegetables with Marinated Dates
Speaking of summer, we developed a rather large amount of recipes with dates for a number of clients at MBS Recipe Development over the past months. During this time, I became mildly obsessed with the combination of vinegar and Medjool Dates. Bright and tangy, this sweet and sour pairing can transform anything. Last night while I was making a simple one-pan dinner of roasted chicken and vegetables, I decided to add this date and vinegar pairing at the last minute to transform a basic dinner and was very happy with the outcome. It brought a delicious sweet/salty/bright vinegar to the chicken that was so incredibly good — I know I will be making it often this season. With the light fading and a hungry child running in from soccer practice, I was only able to grab one shot before it was immediately consumed. Hope you enjoy it as well.
White Wines: Viognier, Marsanne, Rousanne, Pinot Grigio, Pinot Gris
Red Wines: Beaujolais, Barbera
Tender chicken roasted with sweet butternut squash and savory salty brussel sprouts are finished off with sweet and tangy dates marinated in red wine vinegar and honey for the ultimate one-pan meal.
- 1 butternut squash, peeled and cubed
- 1 pound Brussels sprouts, ends trimmed
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 4 chicken legs
- 12 Medjool Dates, pitted and chopped
- 1/2 cup red wine vinegar
- 1 tablespoon honey
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh rosemary, chopped
Preheat oven to 425°F.
In a large bowl, toss to combine squash and sprouts with 1 tablespoon of oil, 1 teaspoon of kosher salt, and 1/2 teaspoon pepper. Pour onto a large rimmed baking sheet.
Coat chicken with oil then season with the remaining salt and pepper. Nestle the chicken in the vegetables, being careful not to place on top. Roast for 50 minutes.
In a saucepan over medium-high heat, stir to combine, vinegar, honey, and dates. Once simmering, remove from heat and set aside.
Once the chicken has been cooking for 50 minutes, remove from the oven and spoon the vinegar over the chicken then add the dates, along with the herbs, to the pan. Roast for another 5 to 10 minutes until there is no longer vinegar on the baking sheet and the chicken is golden. Serve.
I find smaller pasture chicken legs work the best but please use what you prefer.
Substitutions: Carrots and parsnips can be substituted for the squash or Brussels sprouts.