Ingredients
- 1 can (about 15 ounces) white cannellini beans, drained and rinsed
- 1 large white onion, cut in wedges (about 2 cups)
- 2 cups cubed butternut squash (or 1 to 1 1/2-pound delicata or acorn squash, cut in half, seeded and thickly sliced)
- 1 medium sweet potato, peeled and cut in cubes (about 2 cups)
- 1 tablespoon olive oil
- 4 to 6 whole chicken leg (thigh and drumstick) (3 1/2 to 4 pounds)
- 2 sprigs fresh thyme leaves
- 2 cups Pacific Foods® Organic Free Range Chicken Broth (amount divided in recipe steps below)
- 2 tablespoons cornstarch
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Instructions
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Step 1
Heat the oven to 450°F. While the oven is heating, stir the beans, onion, squash, sweet potato and oil in a deep 12-inch oven-safe skillet. Season the vegetables with salt and pepper. Arrange the chicken and thyme sprigs on top and season the chicken with salt and pepper. Pour in 1 3/4 cups broth.
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Step 2
Roast for 1 hour or until the chicken is golden brown and done and the vegetables are tender. Remove the chicken from the skillet, cover and keep warm.
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Step 3
Stir the remaining 1/4 cup broth and the cornstarch in a small bowl. Place the skillet on the stovetop and heat over medium-high heat to a boil. Stir in the cornstarch mixture. Cook for 3 minutes or until the mixture is slightly thickened. Remove and discard the thyme sprigs. Season with salt and pepper. Serve the vegetable mixture with the chicken.
