Citrus Roasted Chicken with Delicata Squash and Fingerling Potatoes

Preheat oven to 400F.

Make your Citrus Butter. Add zest of lemon and orange to the softened butter. Add in grated garlic. Add in 1 tsp pepper, 1 Tbsp fresh lemon thyme and 2 Tbsp Sage leaves. Mix together until it is fully incorporated. (If using unsalted butter add a pinch of salt).

Pat chicken dry and season with salt, pepper and paprika on both sides. Take the compound butter and place under the skin of each piece of chicken.

For the squash and potatoes, toss in olive oil, sage, salt and pepper. Lay in a single layer onto a sheet pan. Add additional herbs over top.

Heat a skillet over medium high heat. Add oil. Once heated sear the chicken on both sides until a nice crust forms (4-5 minutes each side).

Add on more herbs on top of chicken and any remaining butter and place chicken and squash/potatoes into the oven at 400F. Cook until chicken’s internal temp is 165F. (25-30 minutes) Cook the sheet pan of squash and potatoes until fork tender (20-25 minutes).

Serve and enjoy!