Roasted Chicken with Root Veggies & Salsa Verde

What You’ll Use

Chicken drumsticks and wings

Roasted vegetables 

Goat cheese 

Glazed pecans 

Salsa verde 

Transfer the chicken drumsticks and wings to plates, with the roasted vegetables on the side. Microwave until warmed through, 1 to 2 minutes per each plate. Crumble the goat cheese over, and sprinkle with the glazed pecans. Drizzle with salsa verde, grind with pepper, and serve warm.

Make-Ahead Instructions

Step 1

Break down the chicken: For the roasted chicken dinner, separate the drumsticks and wings, and transfer to an airtight container and refrigerate. For the curry, separate the thighs, remove the skin, and shred or chop into bite-size pieces, and set aside. For the tacos, separate the breasts, remove the skin, and shred or chop, and transfer to an airtight container and refrigerate.

Step 2

To prep the roasted chicken dinner, preheat the oven to 450°F. Line a sheet pan with parchment or foil. Cut the kabocha in half, scoop out the seeds, and cut the flesh into bite-size pieces. Trim and cut the Brussels in half. Thickly slice half of the red onion, reserving the rest for another use. Peel 2 or 3 cloves of garlic, if you have some on hand. 

Step 3

Pile half of the kabocha on the prepared pan, reserving about 2 cups for the curry. Add the Brussels, red onion, and garlic, if using, drizzle with 3 tablespoons olive oil, season with salt and pepper, and toss to coat. Transfer the pan to the oven and roast until the vegetables are tender, 20 to 25 minutes. Let cool, transfer to an airtight container, and refrigerate. 

Step 4

To prep the pumpkin chicken curry, in a large saucepan over medium heat, combine the simmer sauce along with a splash of water and bring to a simmer. Add the reserved kabocha and simmer until nearly tender when pierced with a fork, 10 to 12 minutes. 

Step 5

Meanwhile, seed and thinly slice the bell pepper. When the kabocha is ready, add the chicken thighs and bell pepper and simmer until the pepper is tender-crisp and the flavors have combined, 5 minutes. Season to taste with fish sauce. Let cool, transfer to an airtight container, and refrigerate.

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