Shared recipe

Brown Butter Sage Chicken with Butternut

4 servings5 / 5HealthyOne-PanAutumnGluten-Free

Bone-in chicken breasts roasted beside butternut squash and kale in brown butter with sage and garlic. One dish, 35 minutes in the oven.

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Time

Prep: 15min
Cook: 35min
Total: 50min

Nutrition

per serving

Calories: 650
Protein: 55g
Carbs: 20g
Fat: 39g

One serving: 1/4 of the tray

Instructions

Assembly

Preheat the oven to 425F (220C).
Peel the squash, cut it into half-moons about a third of an inch thick, and lay them in an oval baking dish in a shingled band along the bottom end, following the curve of the rim.
Pat the chicken breasts dry, season with salt and pepper, and lay them skin side up across the top end of the dish.
Tear the kale into large pieces and pack it into the band between the chicken and the squash so the dish is full.
Melt the butter in a small pan with the sage leaves and sliced garlic and cook until it smells nutty and turns golden brown. Spoon it over everything and crack pepper over the top.

Bake and Serve

Roast for 35 minutes until the chicken skin is golden and crisp, the squash has caramelised at the edges and the kale is crisp.
Plate a breast with the squash and kale and spoon the sage butter from the dish over the top.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 3

To achieve a perfect brown butter, cook it over medium heat until the milk solids turn a deep golden brown and smell nutty; remove from heat immediately to prevent burning.

Tip 2 of 3

For even cooking, cut your butternut squash into consistent 1/2-inch thick half-moons; if they are too thick, they will remain raw while the chicken finishes.

Tip 3 of 3

Leftovers can be stored in an airtight container for up to 3 days; reheat in a 350F oven to restore the crispness of the chicken skin.

Source

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