Baked Chicken With Acorn Squash and Pomegranate Seeds

Ingredients

• 1/2 Cup Sambal Olek
• 1/4 Cup Pomegranate Juice
• 1/4 Cup Soy Sauce
• 2 Teaspoons Fresh Ginger (Grated)
• 3 Large Garlic Cloves (Minced)
• 2 1/2 Pounds Chicken Legs Or Thighs
• 1 Medium Acorn Squash (Seeded & Cut Into Half Rounds)
• 3 Medium Onions (Sliced Into 1/4 Inch Rounds)
• 1 Tablespoon Extra Virgin Olive Oil
• 1 Tablespoon Honey
• 2 Teaspoons Sea Salt & Freshly Ground Black Pepper
• 1 Cup Pomegranate Seeds

Directions

1. Preheat the oven to 425 degrees.
2. In a medium bowl, combine sambal sauce, pomegranate juice, soy sauce, ginger and the minced garlic. In another large bowl, combine chicken, squash and onions and toss the with prepared sauce. Stir until just combined and set aside.
3. On a sheet pan lined with parchment paper, arrange chicken mixture in a single layer. Drizzle olive oil, honey, salt & pepper over the chicken & squash.
4. Bake until the chicken is thoroughly cooked and the squash is fork-tender, about 35 minutes.
5. Allow the chicken to rest for 5-10 minutes before serving, and garnish with the pomegranate seeds.