Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Heat the oven to 425°F. Line a large rimmed sheet pan with parchment paper. Scrub 1 lb delicata squash, trim the ends, halve lengthwise and scoop out the seeds. Cut into 1/2-inch-thick half-moons; leave the tender skin on.

2. 2.

   Pat 1 lb boneless skinless chicken thighs dry. Season all over with 1 1/4 teaspoons Morton kosher salt flakes and let stand while you prepare the seasoning.

3. 3.

   Finely mince 2 cloves peeled garlic. Halve 1 lime, reserving one half for the seasoning and cutting the other half into serving wedges. Stir together the smoky seasoning:

   • 2 tablespoons olive oil
   • 2 cloves garlic, minced
   • Juice of 1/2 lime
   • 2 teaspoons salt-free chili powder
   • 1 teaspoon ground cumin
   • 1/2 teaspoon dried oregano

   Mix until evenly combined.

4. 4.

   Toss the sliced squash with half the smoky seasoning and 1 teaspoon Morton kosher salt flakes. Spread over one side of the sheet pan in a single layer.

5. 5.

   Rub the seasoned chicken with the other half of the smoky seasoning. Arrange on the other side of the sheet pan, unfolded and with space between the pieces.

6. 6.

   Roast for 25–30 minutes, turning the squash halfway through, until its edges are browned and the chicken reaches 175°F in the thickest part. Transfer the chicken to a plate and rest for 5 minutes; if needed, leave the squash in the oven during the rest to finish becoming tender.

7. 7.

   Divide the roasted squash and chicken between two plates. Spoon any pan juices over the chicken and serve with the reserved lime wedges.

Want more detail? See the temperature guide.