My friend Charlotte got a new cookbook she’s crushing on and she has sent me a few photos of her favorite recipes. Lately I’ve been buying chicken from Lindenhoff at the WCGM and he sells skin-on, bone-in (thigh and drumstick together) pasture-raised chicken. Rich has smoked it in the smoker, I’ve roasted it with olive oil and s/p, but this version blew all of those out of the water. The spice combo is just KILLER. I typically don’t like cinnamon in savory dishes but in this one it’s complementary, not overpowering. So good.
The chicken and squash cook at the same temp so it’s like one of those “sheet pan dinners” except it’s two separate sheets. Putting the recipe on here as I don’t want to forget it. I loved this with the heat as written but it was a tad spicy for my kids. If spicy isn’t your thing or you want to make it work for your kids, just use half the cayenne. Add a simply dressed arugula salad for a plate that’s nice enough for guests but easy enough for a Tuesday.
Chicken and Butternut Squash with Warm Spices
1/4 c. olive oil
2 tsp. paprika
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. cayenne
1/2 tsp. kosher salt
1/4 tsp. black pepper
8 bone in, skin on chicken thighs or a mixture of drumsticks and thighs
1 butternut squash, peeled, halved, seeded, and sliced
- Preheat the oven to 425 degrees. Line two baking sheets with foil.
- Mix the olive oil in a bowl with the spices, salt and pepper, forming a paste.
- Lay out chicken on one sheet and the squash on a second. Brush or rub the paste on both sides of chicken and squash.
- Chicken should be skin side down. Make sure squash is evenly spaced.
- Bake both for 45 minutes. Turn the squash over at the 30 minute mark – should be done (golden brown and tender) after 45 minutes.
- After 45 minutes remove the chicken, flip each piece, and return to oven. When the top is golden brown (and thickest part registers 160 degrees), chicken is done (should be about 10 minutes longer).