Ingredients:
2 lbs skin-on and bone-in chicken thighs and drumsticks
2 leeks, cut into 1/2 inch rounds
1 delicata squash
4 thyme sprigs
1 lb baby potatoes, cut in half
1/4 cup olive oil
2-3 tsp salt
fresh pepper
2 cups Apple cider
3 tablespoons cold butter
Preheat the oven to bake at 425 F.
Cut the squash in half lengthwise and scoop out the seeds with a spoon. Discard the seeds and then cut the squash into 1/2" half moons.
Put the leeks, cut squash, baby potatoes, thyme springs and 1 teaspoon of salt on a large baking sheet. Add half of the oil and toss until everything has been coated with oil. Spread out on the sheet pan in an even layer.
Place the chicken, 1 teaspoon of salt and the remaining oil in a bowl and toss together. Lay the chicken on top of the vegetables on the sheet pan and drizzle any extra oil from the bowl over the top. Put the pan in the oven and roast for 45-55 minutes or until the chicken is cooked through and the skin is crispy and the vegetables are tender and browning.
While the chicken is cooking, put the 2 cups of apple cider in a small saucepan. Bring to a low boil and let it cook down to a syrup until you have 1/2 cup of apple cider left. This can take 15-20 minutes. When the cider is reduced, turn off the heat and set aside until the chicken is done roasting.
After pulling the chicken out of the oven, return the cider pot to low heat and allow to warm back up, but not boil. Keep the pan on the lowest heat setting. Using 1 tablespoon of butter at a time, whisk the butter into the cider, whisking constantly until it has completely melted and emulsified into the cider. Add the next tablespoon of butter and repeat the whisking process. Turn the heat off of the cider pan and whisk in the last tablespoon of butter. Add a pinch of salt to the apple cider sauce and pour over the chicken and vegetables or serve on the side. Serve immediately.