Roasted Chicken Thighs With Winter Squash

Step 1

Bring a small pot of salted water to a boil; drop in lemon slices and cook for two minutes. Drain well.

Step 2

In a large bowl, toss chicken with lemon slices, 1 tablespoon oil, sage, coriander, 1 teaspoon salt and pepper. Let stand 30 minutes.

Step 3

Heat oven to 425 degrees.

Step 4

In a small saucepan over medium heat, combine syrup, butter, remaining 1/2 teaspoon salt and chile powder. Simmer for 3 minutes. Toss mixture with squash.

Step 5

Spread squash in a 9-by-13-inch pan or on a large rimmed baking sheet. Nestle chicken and lemon on top of squash. Roast for 15 minutes. In a small bowl, toss scallions and remaining 1 teaspoon oil. Scatter over chicken and squash; keep roasting until chicken is no longer pink, about 20 minutes more.