Sheet-Pan Herb Chicken with Roasted Kabocha & Radish Relish
A fast sheet-pan dinner with crisp-edged chicken, sweet roasted kabocha, and a bright radish-herb relish that fits early March produce in Washington well.
Back to full listIngredients
- Garlic and Herb Boneless Skinless Chicken Thighs 1 package, about 1 to 1 1/4 lb $6.99
- Organic Kabocha Squash 1 small squash $1.99
- Organic Red Radish Bunch 1 bunch $2.21
- Italian Parsley Bunch 1/2 bunch $1.29
- Lemon 1 $0.99
- Organic Garlic, 3 CT 2 cloves $2.89
- Yellow Onion 1/2 medium $1.49
- Olive oil 2 tablespoons pantry
- Salt to taste pantry
- Black pepper to taste pantry
Instructions
- Heat oven to 425°F.
- Cut the kabocha into wedges and slice the onion. Toss with 1 tablespoon olive oil, 1 minced garlic clove, salt, and pepper on a sheet pan.
- Roast 10 minutes.
- Add the chicken thighs to the pan and roast 18 to 22 minutes more, until cooked through and the squash is tender.
- Thinly slice the radishes and toss with chopped parsley, lemon zest, lemon juice, 1 teaspoon olive oil, salt, and pepper.
- Serve the roasted chicken and kabocha topped or sided with the radish-parsley relish.
Cook time: 45 minutes
Estimated cost: $14-18
Health notes: High protein; good source of fiber and beta-carotene from kabocha squash.
Drink pairing: Dry Riesling or Sauvignon Blanc