Sheet-Pan Chicken With Squash and Dates

 

• 2 pounds delicata squash (about 2 large squash), scrubbed, halved lengthwise, seeded and sliced crosswise into 1-inch-thick pieces
• 1 (15-ounce) can chickpeas, rinsed
• ½ cup extra-virgin olive oil
•  Kosher salt and black pepper
• 4 whole bone-in, skin-on chicken legs (about 3 pounds)
• 4 ounces pitted large Medjool dates (about 6), quartered lengthwise
• ½ cup pitted green olives (about 2 ounces), coarsely chopped
• ½ cup coarsely chopped fresh parsley
• 1 tablespoon drained capers, plus 2 tablespoons caper brine
• 1 tablespoon fresh lemon juice, plus lemon wedges, for serving

1. Heat oven to 425 degrees. On a rimmed baking sheet, combine squash and chickpeas with 3 tablespoons oil; season well with salt and pepper. Toss to coat, then spread in an even layer. Rub chicken with 1 tablespoon oil, season with salt and pepper, and arrange on top, skin-side up. Roast for 20 minutes, then stir in dates, and roast until squash is golden and chicken is cooked through, about 20 to 25 minutes longer.
2. While the mixture roasts, in a small bowl, whisk the remaining 1/4 cup oil with the olives, parsley, capers and caper brine, and lemon juice. Season the olive relish with salt and pepper, then set aside.
3. Divide the roasted chicken, squash, dates and chickpeas among plates. Stir any pan juices into the relish, then spoon the relish on top of each serving. Serve with lemon wedges.