4
Serves
Preparation time: 25 minutes
Cooking time: 40 to 45 minutes
Try this dinner from a roasting pan for a special meal that’s easy to make and serve. Boneless skinless chicken thighs, which cook in the same time as the vegetables, are a convenient option for roasting. A flavorful spice rub gives them a faux skin, sealing in the juices and reducing the fat significantly.
1 pound (450 grams) peeled, seeded butternut squash, cut into 3/4-inch (2-centimeter) cubes (3 cups)
2 cups frozen pearl onions, rinsed in cold water to thaw
4 teaspoons olive oil, divided
1/2 teaspoon salt, divided
Freshly ground pepper to taste
2 teaspoons honey
2 teaspoons plus 1 tablespoon lemon juice, divided
2 teaspoons paprika
1/2 teaspoon ground cumin
1 pound (450 grams) boneless skinless chicken thighs, trimmed
12 fresh cilantro sprigs, plus 1/4 cup coarsely chopped cilantro
1 cup reduced-sodium chicken broth
1. Preheat the oven to 450°F (230°C). Coat a large roasting pan with nonstick spray.
2. Combine the squash, onions, 2 teaspoons oil, 1/4 teaspoon salt, and pepper in a large bowl. Toss to coat. Set aside.
3. Mix the remaining 2 teaspoons oil, the honey, and 2 teaspoons lemon juice in a small bowl until smooth. Add the paprika, cumin, remaining 1/4 teaspoon salt, and pepper. Rub this mixture over the chicken thighs.
4. Place the cilantro sprigs in the center of the roasting pan. Set the chicken thighs over the cilantro sprigs. Surround the chicken with the squash and onions. Bake, uncovered, until chicken is cooked through. An instant-read thermometer inserted in the center should register 180°F (85°C) and vegetables are tender, turning vegetables twice, 40 to 45 minutes. Transfer the chicken and vegetables to a platter or individual plates (leave cilantro sprigs in the roasting pan).
5. Add the chicken broth and remaining 1 tablespoon lemon juice to roasting pan and place over high heat. Bring to a simmer, stirring to scrape up any browned bits. Simmer for 1 minute. Strain the broth through a sieve into a medium bowl. Spoon pan sauce over chicken and vegetables. Sprinkle with chopped cilantro. One serving is 2 chicken thighs, 1 cup vegetables, and a few tablespoons pan sauce.
Per serving: 304 calories, 28 g protein, 27 g carbohydrates, 4 g fiber, 10 g total fat, 2 g saturated fat, 447 mg sodium.