ROASTED CHICKEN WITH BUTTERNUT SQUASH AND KALE

Serves: 4

■ 4 to 6 bone-in, skin-on chicken thighs (2 to 2 1/2 lbs/ 900 g to 1.1 kg), or a mix of thighs and drumsticks

■ 1 tbsp (15 ml) extra-virgin olive oil

■ 1 tbsp (15 ml) fresh lemon juice, plus more as needed ■ 1 tbsp (15 ml) plus

■ 1/2 tsp (2.5 ml) minced fresh rosemary

■ 2 tsp (10 ml) finely grated peeled fresh ginger, from a 1-inch (2.5-cm) piece

■ 2 garlic cloves, minced or finely grated

■ 1 tsp (5 ml) kosher salt, plus more as needed

■ Freshly ground black pepper

■ 1 small bunch kale (about 10 oz/280 g), lacinato or curly, stemmed and sliced into 1/4-inch (6-mm) ribbons

■ 2 tbsp (15 ml) plus 2 tsp (10 ml) extra-virgin olive oil

■ 1 butternut squash (about 2 1/2 lbs/1.1 kg), peeled, trimmed, seeded and cut into 3/4- to 1-inch (2-2.5-cm) chunks

■ 2 large shallots (about 6 oz/170 g), cut into 1/2-inch (1-cm) wide wedges

1. Trim any excess flaps of skin from the chicken and thoroughly pat dry.

2. In a medium bowl, whisk together 1 tbsp (15 ml) olive oil, 1 tbsp (15 ml) lemon juice, 1 tbsp (15 ml) rosemary, ginger and garlic until combined. Season with 1 tsp (5 ml) salt and several grinds of pepper.

3. Place the chicken in the bowl or a large zip-top bag and coat the chicken with the mixture.

4. Cover the bowl or seal the bag and leave at room temperature while the oven heats, or up to 1 hour, or refrigerate for up to 24 hours.

5. Heat the oven to 425 F

(220 C) with a rack in the middle.

6. Place the kale in a large bowl and season with a pinch of salt and 2 tsp (10 ml) olive oil. Using your hands (make sure they’re clean), toss vigorously to coat and rub the oil into the leaves to soften them.

7. Combine the squash and shallots on a large rimmed baking sheet. Add the remaining 2 tbsp (30 ml) olive oil and the remaining 1/2 tsp (2.5 ml) rosemary, season lightly with salt and pepper, and toss to coat. Spread out the vegetables in an even layer.

8. Nestle the marinated chicken pieces among the vegetables and drizzle any extra marinade over the top. It’s fine if some vegetables are under the chicken.

9. Roast for 45-55 minutes, stirring the vegetables about halfway through — doing your best to work around the chicken — until the chicken’s skin is browned, crisp and cooked through, and the tip of a knife slides easily into the meat

(the juices should run clear). Transfer the chicken to plates or a platter.

10. With a metal spatula, scrape the roasted squash, shallots and pan drippings into the bowl with the kale and gently toss to combine. Squeeze over a few drops of lemon juice and serve the vegetables alongside the chicken.