SHEET PAN CHICKEN W KALE & BUTTERNUT SQUASH

Sheet Pan Chicken w Kale & Butternut Squash image

Number Of Ingredients 15

1/2 cup olive oil
2 tablespoons minced fresh sage
2 teaspoons honey
3/4 teaspoon salt
1/2 teaspoon pepper
3/4 cup plain low-fat yogurt
7 cloves garlic cloves (6 whole, 1 minced)
1 tablespoon water
1 teaspoon orange zest
8 ounces kale
2 pounds butternut squash (6 cups)
8 pieces shallots, halved
1/2 cup dried creanberries
2 teaspoons paprika
4 pieces bone-in split chicken breasts, trimmed and halved crosswise

Steps:

Place oven rack to upper middle position and heat oven to 475 degrees. Whisk oil, sage, honey, 3/4 tsp salt and 1/2 tsp pepper in bowl big enough for chicken until well combined.
In second bowl, whisk yogurt, one minced garlic clove, water, orange zest, and 1 tbsp of oil mixture. Season w salt & pepper and set aside.
Vigorously squeeze and massage kale with your hands in large bowl until leaves are uniformly darkened and slightly wilted, about 1 minute. Add squash, shallots, whole garlic cloves, and 1/4 oil mixture and toss to combine. Whisk paprika into remaining oil mixture, then add chicken to oil mixture and toss to coat.
Spread vegetable mixture in single layer on rimmed baking sheet, then place chicken skin side up on top of vegetables. Roast until chicken registers 160 degrees, 25 to 35 minutes, rotating sheet halfway through roasting.