Roast chermoula chicken with butternut squash

Total Time
55 min
20 min
35 min
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.


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


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


&frac112; tsp, (1 pinch)

uncooked boneless skinless chicken thigh(s)

20 oz, 4 (5-ounce thighs)

cooking spray

1 spray(s)


  1. 1 Preheat oven to 425°F. Spray large rimmed sheet pan with nonstick spray.
  2. 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. 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. 4 Make 3 diagonal slits across top of each chicken thigh; spread cilantro mixture over chicken and into slits.
  5. 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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