Careme

Instructions

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1. 1.

   Heat the oven to 425°F with a rack in the middle. Pat 12 ounces boneless skinless chicken thighs dry and season all over with ¾ teaspoon fine sea salt. Let them stand while you prepare the vegetables.

2. 2.

   Scrub 1 small delicata squash, about 1¼ pounds whole. Halve it lengthwise, scoop out the seeds, and slice into ½-inch-thick half-moons; leave the tender skin on. Peel and cut 4 ounces red onion into ½-inch wedges.

3. 3.

   On a large rimmed sheet pan, toss together:

   • The prepared delicata squash, about 1 pound trimmed
   • The prepared red onion
   • 1 tablespoon olive oil
   • 1 teaspoon fine sea salt
   • ¼ teaspoon ground black pepper

   Spread into a single layer, leaving room to add the chicken later. Roast for 12 minutes.

4. 4.

   Finely grate 1 teaspoon zest from 1 medium organic lemon, then squeeze 2 tablespoons juice. Peel and finely grate 2 garlic cloves. In a bowl, combine:

   • 1 teaspoon lemon zest
   • 1 tablespoon lemon juice
   • The 2 grated garlic cloves
   • 1 tablespoon olive oil
   • 1½ teaspoons dried oregano
   • ¼ teaspoon ground black pepper

   Add the salted chicken and turn to coat.

5. 5.

   Turn the vegetables and arrange the coated chicken flat in the open spaces on the pan. Roast for another 20–25 minutes, until the squash is tender and browned and the chicken reaches 175°F in its thickest part.

6. 6.

   Let the chicken rest for 3 minutes. Divide the chicken, squash, and onion between two plates. Spoon the pan juices over the chicken and drizzle the vegetables with the reserved 1 tablespoon lemon juice.

Want more detail? See the temperature guide.