Pan-Cooked Chicken Thighs with Butternut Squash Recipe

Ingredients (9)

• 1 tablespoon olive oil
• 4 bone-in, skin-on chicken legs (about 2 pounds total)
• 4 cups cubed butternut squash
• Kosher salt and freshly ground black pepper
• 1 small yellow onion, diced (about 1/2 cup)
• 2 tablespoons chopped fresh sage leaves (see note)
• 1 1/2 cups low-sodium homemade or store-bought chicken broth
• 1 tablespoon cold butter
• 2 tablespoons fresh lemon juice from 1 lemon