Roasted Jerk Chicken & Summer Squash
Jamaican-inspired jerk spices give juicy oven-roasted chicken bold flavor, while peak-summer Washington yellow squash makes this an easy seasonal dinner for two.
Ingredients
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DRAPER VALLEY FARMS® Boneless Skinless Chicken Thighs1 pound $6.99
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Squash Yellow1 pound $1.29
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Fresh Organic Limes - Each1 lime $1.50
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Green Onions2 tablespoons thinly sliced $1.50
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Olive oil2 tablespoons
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Low-sodium soy sauce1 tablespoon
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Brown sugar2 teaspoons
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Ground allspice1 teaspoon
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Dried thyme1 teaspoon
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Garlic powder1 teaspoon
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Ground ginger1/2 teaspoon
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Ground cinnamon1/4 teaspoon
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Cayenne pepper1/4 teaspoon
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Kosher salt3/4 teaspoon
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Black pepper1/4 teaspoon
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Owen Roe Sinister Hand Grenache Oregon Red Wine1 bottle (750 ml) $23.99
Instructions
- Preheat the oven to 425°F and line a large rimmed sheet pan with foil or parchment.
- Whisk the juice of 1 lime, 1 tablespoon olive oil, 1 tablespoon low-sodium soy sauce, 2 teaspoons brown sugar, 1 teaspoon ground allspice, 1 teaspoon dried thyme, 1 teaspoon garlic powder, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cinnamon, 1/4 teaspoon cayenne pepper, and 1/2 teaspoon kosher salt in a large bowl; add 1 pound chicken thighs and turn to coat.
- Trim 1 pound yellow squash, cut it into 1/2-inch-thick half-moons, and toss it in a second bowl with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
- Transfer the contents of both bowls to the prepared sheet pan in a single layer, leaving a little space between the pieces.
- Roast for 20 minutes, rotate the pan, and roast for 5 minutes more, or until the thickest piece reaches 165°F and the vegetables are browned at the edges.
- Remove the pan from the oven and rest everything for 5 minutes.
- Divide between two plates, spoon the pan juices over each portion, and garnish with 2 tablespoons thinly sliced green onions.
Total time: 45 minutes
Estimated cost: $10–$13, plus pantry staples
Health notes: About 520 calories per serving, with roughly 42 grams of protein and a generous portion of summer squash.
Drink pairing: Pair with a fruit-forward Grenache whose ripe berry flavors soften the jerk spice and complement the caramelized squash.
Wine picks:
- Owen Roe Sinister Hand Grenache Oregon Red Wine $23.99 1 bottle (750 ml)
- Browne Family Vineyards Bitner Estate Grenache Washington Rose Wine $14.99 1 bottle (750 ml)
Why it works: Owen Roe Sinister Hand Grenache is the strongest match: its ripe berry fruit and supple texture can mellow the jerk seasoning’s cayenne and allspice while standing up to roasted chicken and caramelized squash. The Washington Grenache rosé is a lively alternative if you prefer a cooler, lighter pairing that highlights the lime and summer squash.