One-Pan Chicken with Kale and Butternut Squash | America's Test Kitchen

Name: One-Pan Chicken with Kale and Butternut Squash | America's Test Kitchen
Total time: 75 min
Ingredients: ½ cup cold-pressed extra-virgin olive oil; 2 tablespoons minced fresh sage; 2 teaspoons honey; Salt and pepper; ¾ cup organic plain low-fat yogurt; 1 tablespoon water; 7 garlic cloves, peeled (6 whole, 1 minced); 1 teaspoon grated orange zest; 8 ounces kale, stemmed and cut into 2-inch pieces; 2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (6 cups); 8 shallots, peeled and halved; ½ cup dried cranberries; 2 teaspoons paprika; 4 (8- to 10-ounce) organic bone-in split chicken breasts, trimmed of all visible fat and halved crosswise

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A sheet pan full of roast chicken, kale, and butternut squash promised a satisfying, nutritious meal with minimal cleanup.

Keywords

Vegetables
Chicken
Main Courses

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Ingredients

½ cup cold-pressed extra-virgin olive oil
2 tablespoons minced fresh sage
2 teaspoons honey
Salt and pepper
¾ cup organic plain low-fat yogurt
1 tablespoon water
7 garlic cloves, peeled (6 whole, 1 minced)
1 teaspoon grated orange zest
8 ounces kale, stemmed and cut into 2-inch pieces
2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (6 cups)
8 shallots, peeled and halved
½ cup dried cranberries
2 teaspoons paprika
4 (8- to 10-ounce) organic bone-in split chicken breasts, trimmed of all visible fat and halved crosswise