Sheet-Pan Chicken with Squash and Dates

cooking.nytimes.com

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

Directions at cooking.nytimes.com

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