Pan-Seared Chicken Thighs with Brown Butter Sage Pan Sauce, Roasted Delicata Squash & Garlic Green Beans

Serves 3

Ingredients

• 6 bone-in skin-on chicken thighs
• 2 medium delicata squash
• 12 oz fresh green beans
• 5 tbsp unsalted butter
• 12 fresh sage leaves
• 6 garlic cloves
• 3 fresh thyme sprigs
• 3 tbsp olive oil
• 1 lemon
• 1 1/4 tsp kosher salt
• 3/4 tsp fresh cracked black pepper
• 1 tsp smoked paprika

Instructions

1. 1Preheat oven to 425 °F. Line two sheet pans with parchment.
2. 2Halve delicata squash lengthwise, scoop out seeds, then slice into 1/2-inch half-moons. Toss with olive oil, salt, pepper, and smoked paprika. Spread on one sheet pan and roast 22–25 minutes until caramelized.
3. 3Trim green beans. On second sheet pan toss beans with olive oil, 3 minced garlic cloves, salt, and pepper. Roast 12–15 minutes until tender-crisp.
4. 4Pat chicken thighs very dry. Season both sides generously with remaining salt, pepper, and thyme leaves.
5. 5Heat olive oil in a large cast-iron skillet over medium-high. Place chicken skin-side down and sear undisturbed 6 minutes until skin is deep golden. Flip, reduce heat to medium, and cook 8–10 more minutes until internal temperature reaches 175 °F. Transfer to a plate and rest.
6. 6In the same skillet, melt butter over medium heat. Add sage leaves and remaining 3 whole garlic cloves; cook 2–3 minutes until butter turns nutty brown and sage is crisp. Remove from heat, squeeze in juice of half the lemon, and swirl pan.
7. 7Plate each serving with two chicken thighs, roasted squash, garlic green beans, and a generous spoonful of brown-butter sage sauce over the chicken. Finish with fresh cracked pepper and lemon zest.