55 Min

GF

Chicken & Butternut Roast

Holiday and end of the year times can be crazy times. From work pressure to holiday preparations to family commitments, there is nothing quite like a simple sheet pan chicken dinner to put one’s mind at ease. Prep time takes less than 20 minutes (and you can do that ahead of time also), the oven does the cooking, and you can pair it with a large green salad, or a bowl of steamed rice and dinner is served!

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Cook Time

55 Minutes

Serves

6

Directions

Step 1

Cut each thigh into 3 pieces. Peel the butternut then cut into 1/2-inch-thick slices. Peel the red onion and cut into large 1-inch squares.

Step 2

Combine the chicken, butternut, onion, serrano, olive oil, yogurt, garlic, ginger, cumin, black pepper and sea salt in a bowl (save a couple of spoons of yogurt for garnish).

Step 3

Preheat the oven to 450°F. Spread the chicken and butternut mixture onto a half sheet pan.

Step 4

Place the chicken in the middle rack. After 10 minutes (the chicken should have some golden-brown color by now), turn the oven temperature down to 300°F and cook for 10 minutes. Turn the oven off. Let the chicken remain in the oven for another 15 to 20 minutes or until you are ready to serve.

Step 5

Serve with a drizzle of yogurt and a squeeze of lemon juice.

Notes & Variations

The chicken needs that extra time after the oven is turned off to finish cooking. But keeping the oven off ensures that it does not dry out.
Replace the butternut with brussels sprouts, potatoes or carrots.
Marinated chicken can be refrigerated for up to 3 days – when ready to serve, toss it together one more time and spread onto a half sheet pan.

Ingredients

2 pounds boneless skinless chicken thighs

1 small butternut squash (under 1 pound)

1 medium red onion

2 to 3 serrano peppers sliced (optional)

3 tablespoons olive oil

1/4 cup whole milk thick plain yogurt

1 tablespoon minced garlic

1 tablespoon minced ginger

2 teaspoons toasted ground cumin

2 teaspoons black pepper

2 teaspoons sea salt

Juice of one lemon

Step 1

Cut each thigh into 3 pieces. Peel the butternut then cut into 1/2-inch-thick slices. Peel the red onion and cut into large 1-inch squares.

Step 2

Combine the chicken, butternut, onion, serrano, olive oil, yogurt, garlic, ginger, cumin, black pepper and sea salt in a bowl (save a couple of spoons of yogurt for garnish).

Step 3

Preheat the oven to 450°F. Spread the chicken and butternut mixture onto a half sheet pan.

Step 4

Step 5

Serve with a drizzle of yogurt and a squeeze of lemon juice.

2 pounds boneless skinless chicken thighs

1 small butternut squash (under 1 pound)

1 medium red onion

2 to 3 serrano peppers sliced (optional)

3 tablespoons olive oil

1/4 cup whole milk thick plain yogurt

1 tablespoon minced garlic

1 tablespoon minced ginger

2 teaspoons toasted ground cumin

2 teaspoons black pepper

2 teaspoons sea salt

Juice of one lemon

Notes & Variations

The chicken needs that extra time after the oven is turned off to finish cooking. But keeping the oven off ensures that it does not dry out.
Replace the butternut with brussels sprouts, potatoes or carrots.
Marinated chicken can be refrigerated for up to 3 days – when ready to serve, toss it together one more time and spread onto a half sheet pan.

Tags:

55 Min

Tags:

55 Min

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