Roast chermoula chicken with butternut squash
2
Points®
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
Raw butternut squash
1 pound(s)
Shallot
3 large
Olive oil
1 Tbsp
Olive oil
2 tsp
Table salt
¾ tsp
Black pepper
½ tsp
Cilantro
½ cup(s)
Fresh parsley
2 Tbsp
Garlic
2 clove(s)
Jalapeño pepper
½ medium
Ground cumin
1½ tsp
Fresh lemon juice
1 tsp
Saffron
0.083 tsp
Uncooked skinless boneless chicken thigh
20 oz
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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