Sheet-Pan Chicken With Squash and Dates

By Kay Chun

Updated January 21, 2021

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
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Total Time
1 hour
Rating
4(1,296)
Comments
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This weeknight sheet-pan dinner combines chicken with simple ingredients that hit a number of notes, all salty, sweet, tangy and rich. The juicy Medjool dates caramelize as they cook, while the chickpeas become extra toasty and nutty. Their textures complement the velvety roasted squash and meaty chicken. A lemony olive-caper relish with fresh parsley, bolstered by pan juices, brightens and balances. Chop up leftovers and repurpose them in a rice salad with crumbled feta or grated Parmesan for extra tang. Or, for a fantastic vegetarian side dish or warm salad, you could make this recipe without the chicken.

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Ingredients

Yield:4 servings

  • 2 pounds delicata squash (about 2 large squash), scrubbed, halved lengthwise, seeded and sliced crosswise into 1-inch-thick pieces

  • 1 (15-ounce) can chickpeas, rinsed

  • ½ cup extra-virgin olive oil

  • Kosher salt and black pepper

  • 4 whole bone-in, skin-on chicken legs (about 3 pounds)

  • 4 ounces pitted large Medjool dates (about 6), quartered lengthwise

  • ½ cup pitted green olives (about 2 ounces), coarsely chopped

  • ½ cup coarsely chopped fresh parsley

  • 1 tablespoon drained capers, plus 2 tablespoons caper brine

  • 1 tablespoon fresh lemon juice, plus lemon wedges, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

77 grams carbs; 316 milligrams cholesterol; 1332 calories; 44 grams monosaturated fat; 16 grams polyunsaturated fat; 19 grams saturated fat; 87 grams fat; 14 grams fiber; 1949 milligrams sodium; 67 grams protein; 23 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees. On a rimmed baking sheet, combine squash and chickpeas with 3 tablespoons oil; season well with salt and pepper. Toss to coat, then spread in an even layer. Rub chicken with 1 tablespoon oil, season with salt and pepper, and arrange on top, skin-side up. Roast for 20 minutes, then stir in dates, and roast until squash is golden and chicken is cooked through, about 20 to 25 minutes longer.

  2. Step 2

    While the mixture roasts, in a small bowl, whisk the remaining ¼ cup oil with the olives, parsley, capers and caper brine, and lemon juice. Season the olive relish with salt and pepper, then set aside.

  3. Step 3

    Divide the roasted chicken, squash, dates and chickpeas among plates. Stir any pan juices into the relish, then spoon the relish on top of each serving. Serve with lemon wedges.

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Ratings

4 out of 5
1,296 user ratings
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Comments

JSK

Can you make this with boneless breasts? If so, how would you adapt it. We don't eat dark meat.

Elissa

Can I make this with thighs?

bayouguy

Look at the acompanying picture. Those are leg quarters which include the leg and thigh. Plus, the recipe calls for "4 whole bone-in, skin-on chicken legs (about 3 pounds)". 3 pounds is 48 ozs. That would make each leg 12 ozs. No way a leg weighs that much. It probably should say "4 whole bone-in, skin-on leg quarters."

Sunshine

quick easy meal to prep and bake. Enjoyed by the whole family. My variation was to add Ras el Hanout to the chicken & serve with flat breads crisped in the oven, sprinkled with pan juices and Dukkah. Yum.

Marilyn

I'm going to use prechopped frozen butternut squash and wonder if it should be defrosted first? I've used it in crockpot recipes and it gets mushy. The 10 oz package calls for only 5 minutes to cook in the microwave.

Ann

Hubby and I didn't care for this dish. The chickpeas were good in it, however. The chicken was ho-hum, even with extra seasoning (Zatar). Maybe if it were marinated for a while and then roasted separately as it seemed like it was more steamed from the veggies than roasted.

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