Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Pat dry 12 oz boneless skinless chicken thighs and rub with 3/4 tsp fine sea salt. Set aside for 10 minutes while preparing the vegetables.

2. 2.

   Halve and seed 12 oz prepared delicata squash, then cut it into 1/2-inch crescents. Peel and cut 4 oz red onion into thick wedges. Toss both on a large sheet pan with 2 tsp olive oil and 3/4 tsp fine sea salt; spread into a single layer.

3. 3.

   Mince 1 clove garlic. Coat the salted chicken with:

   • 1 tsp olive oil
   • 1 tsp ground cumin
   • 1/2 tsp paprika
   • 1/4 tsp ground cinnamon
   • 1 clove minced garlic
4. 4.

   Roast the vegetables for 10 minutes. Turn them, add the chicken to the pan without crowding it, and roast for 20–22 minutes more, until the chicken reaches 175°F and the squash is tender. Rest the chicken for 5 minutes.

5. 5.

   While the pan roasts, chop 2 tbsp Italian parsley leaves. Zest and juice 1 lemon; you should have about 2 tbsp juice.

6. 6.

   Divide the chicken, squash and onion between two plates. Spoon the lemon juice over them and finish with the lemon zest and parsley.

Want more detail? See the temperature guide.