Roasted Chicken With Butternut Squash and Kale

washingtonpost.com
serves 4
Ingredients

4 to 6 bone-in, skin-on chicken thighs (2 to 2 1/2 pounds), or a mix of thighs and drumsticks
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice, plus more as needed
1 tablespoon plus 1/2 teaspoon minced fresh rosemary
2 teaspoons finely grated peeled fresh ginger, from a 1-inch piece
2 garlic cloves, minced or finely grated
1 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
1 small bunch kale (about 10 ounces), lacinato or curly, stemmed and sliced into 1/4-inch ribbons
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 butternut squash (about 2 1/2 pounds), peeled, trimmed, seeded and cut into 3/4- to 1-inch chunks
2 large shallots (about 6 ounces), cut into 1/2-inch-wide wedges

Preparation

Trim any excess flaps of skin from the chicken and thoroughly pat dry.
In a medium bowl, whisk together 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 tablespoon rosemary, ginger and garlic until combined. Season with 1 teaspoon salt and several grinds of pepper. Place the chicken in the bowl or a large zip-top bag and coat the chicken with the mixture. 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.
Heat the oven to 425 degrees with a rack in the middle.
Place the kale in a large bowl and season with a pinch of salt and 2 teaspoons olive oil. Using your hands (make sure they’re clean), toss vigorously to coat and rub the oil into the leaves to soften them.
Combine the squash and shallots on a large rimmed baking sheet. Add the remaining 2 tablespoons olive oil and the remaining 1/2 teaspoon rosemary, season lightly with salt and pepper, and toss to coat. Spread out the vegetables in an even layer.
Nestle the marinated chicken pieces among the vegetables and drizzle