Blackened Chicken with Honey Glazed Squash and Brussels Sprouts

Blackened chicken legs infuse winter squash and tender Brussels sprouts with savory flavor as they roast in this satisfying one-pan meal. By starting out in a cold enameled cast iron skillet, the fat in the chicken renders slowly and results in beautifully crisp skin. A little bit of honey and mustard coats the colorful vegetables with a sweet splash of flavor and the unconventional addition of oranges brightens this cozy recipe.

2 chicken legs

Salt

Blackening seasoning

1 tablespoon olive oil

1/4 cup sliced leeks

1 cup cubed butternut squash

1 cup Brussels sprouts, cut in half

1/2 orange, sliced

1/4 cup chicken stock

2 tablespoons honey

1 teaspoon whole grain mustard

1/4 teaspoon fresh thyme leaves, minced

Freshly ground black pepper

Preheat oven to 425°F.

Season the chicken legs all over with salt. Let sit at room temperature for 30 minutes. Then use a paper towel to remove any excess moisture from the chicken. Season the legs all over with the blackening seasoning.  

Place olive oil in a wide enameled cast iron skillet. Place the chicken legs in the cold skillet, skin side down and set the skillet over medium heat. Cook until the skin is browned and crispy, about 10 minutes. Reduce the heat to medium-low, flip the chicken and cook 5 minutes. Remove the chicken from the pan.

Add the leeks and squash to the pan.  Sauté until beginning to brown, about 3 minutes.  Add the Brussels sprouts along with the orange, chicken stock, honey, mustard and thyme leaves.

Stir to combine and season with salt and pepper. Place the chicken legs on top of the vegetable mixture and place in the preheated oven. Cook until the butternut squash is fork tender and the chicken legs are cooked to 160°F, about 25 minutes.