Roast chermoula chicken with butternut squash

5
5
5
Smartpoints value per serving
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
4
Difficulty
Easy
This delicious, flavorful showstopper of a chicken entrée features roasted butternut squash and shallots, as well as a spicy marinade made with fresh cilantro, parsley, garlic, jalapeño, ground cumin, lemon juice, and a touch of saffron, which quickly comes together in a food processor. We highly suggest including the saffron to put this dish over the top, but you can omit it if you don't have any on hand. Simply spread the marinade all over the chicken thighs, then let them roast away with the veggies in the oven. To add a green vegetable to this one-pan dish, stir 3 cups packed baby spinach into the vegetables in the pan until wilted just before serving.

Ingredients

uncooked butternut squash

1 pound(s), fresh peeled and cubed

uncooked shallot(s)

3 large, each cut into 6 wedges

olive oil

1 Tbsp

olive oil

2 tsp

table salt

¾ tsp

black pepper

½ tsp

cilantro

½ cup(s), packed fresh, leaves

fresh parsley

2 Tbsp, packed fresh, leaves

garlic clove(s)

2 medium clove(s), chopped

jalapeño pepper(s)

½ medium, seeded and chopped

ground cumin

1½ tsp

fresh lemon juice

1 tsp

saffron

0 tsp, (1 pinch)

uncooked boneless skinless chicken thigh(s)

20 oz, 4 (5-ounce thighs)

cooking spray

1 spray(s)

Instructions

  1. Preheat oven to 425°F. Spray large rimmed sheet pan with nonstick spray.
  2. Place squash and shallots in prepared pan; drizzle with 1 tablespoon oil, sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper, and toss to coat. Roast 10 minutes.
  3. Meanwhile, combine cilantro, parsley, garlic, jalapeño, cumin, lemon juice, saffron, remaining 2 teaspoons oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in mini–food processor and pulse until mixture is finely chopped.
  4. Make 3 diagonal slits across top of each chicken thigh; spread cilantro mixture over chicken and into slits.
  5. Remove pan from oven and carefully place chicken on top of vegetables. Roast until chicken is cooked through and squash and shallots are tender, 20–25 minutes.
  6. Serving size: 1 chicken thigh and generous 1/2 cup vegetables

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