Careme

Instructions

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1. 1.

   Preheat the oven to 425°F with a rack in the upper-middle position. Pat 1 pound boneless skinless chicken thighs dry, unfold them, and season all over with 1 teaspoon fine sea salt. Let them stand while you prepare the vegetables.

2. 2.

   Wash 1 pound delicata squash, halve it lengthwise, scoop out the seeds, and slice into 1/2-inch half-moons; leave the edible skin on. Peel 1 medium red onion, about 6 ounces, and cut into 1/2-inch wedges, keeping some root attached so they hold together.

3. 3.

   Peel and finely mince 2 garlic cloves. Wash 1 lemon, finely grate 1 teaspoon zest, and squeeze 1 tablespoon juice. Cut the unused portion of the lemon into serving wedges.

4. 4.

   Make the spice blend in a small bowl:

   • 1 1/2 teaspoons ground cumin
   • 1 teaspoon sweet paprika
   • 1/4 teaspoon ground cinnamon
   • 1/4 teaspoon ground black pepper

   Stir until evenly combined.

5. 5.

   On a large rimmed sheet pan, toss the prepared squash and onion with 1 tablespoon olive oil, 1 teaspoon fine sea salt, and half the spice blend. Spread into a single layer, leaving spaces for the chicken.

6. 6.

   In a bowl, coat the salted chicken with 1 tablespoon olive oil, the other half of the spice blend, the minced garlic, and the prepared lemon zest. Nestle the thighs among the vegetables, keeping everything in one layer.

7. 7.

   Roast for 25–30 minutes, turning the squash and onion after 15 minutes, until the vegetables are tender and browned and the chicken reaches 175°F in its thickest part. Transfer the chicken to a plate and rest for 5 minutes.

8. 8.

   Drizzle the roasted vegetables with the prepared 1 tablespoon lemon juice and gently toss. Divide the chicken, squash, and onion between two plates, spoon over the pan juices, and serve with the prepared lemon wedges.

Want more detail? See the temperature guide.