Lemon-Thyme Roasted Chicken & Leeks over Mashed Butternut Squash

Directions

1. Preheat the oven to 425°F and have your leeks, squash, and herbs ready.
2. Wash the lemons and thyme, then strip the thyme leaves from the stems and place them in a bowl with zest and juice from one lemon; whisk in honey and spices to form a marinade.
3. Pat the chicken dry, add it to the marinade bowl, and turn to coat the pieces evenly; set aside.
4. Trim the leeks, cut them lengthwise, rinse well to remove grit, and slice crosswise into 4-inch pieces; lay them in a baking dish in a single layer, cut-side down.
5. Nestle the chicken on top of the leeks, pour any remaining marinade over the chicken, scatter small pieces of butter over the dish, and season with salt and pepper.
6. Roast in the oven for about 20 minutes, turning the chicken once, until the leeks are tender and the chicken is cooked through.
7. Meanwhile, peel and dice the butternut squash, place in a medium saucepan, cover with hot water, and boil until fork-tender (12–14 minutes).
8. Drain the squash, return to the pot, add heavy cream, salt, and pepper, and mash until smooth; adjust seasoning if needed.
9. To serve, divide the creamy squash, roasted leeks, and chicken between plates and finish with a squeeze of lemon if desired.