by Margaret S Garrett - Published 6 months ago

One-Pan Healthy Dinner: Super Flavorful & Easy

Sheet pan dinners are convenient weeknight meals, especially those with vegetables and protein. This flavorful recipe from Donal Skehan's Everyday Cook features chicken thighs marinated in yogurt.

Yogurt is a great marinade because it helps tenderize the meat, making it ideal for chicken. The marinade also includes spices like turmeric, which is known for its health benefits.

Skehan suggests substituting butternut squash with sweet potato or eggplant for a seasonal variation. The dish can be served on its own, but pairing it with leafy greens or a small portion of grains can complete the meal.

Roasted Chicken Thighs with Spiced Yogurt and Roasted Squash

Ingredients

7 ounces (200 grams) Greek yogurt
2 garlic cloves, crushed
3 cardamom pods, crushed
½ teaspoon cinnamon
2 teaspoons ground cumin
1 teaspoon ground turmeric
Zest of 1 lemon, plus a squeeze of juice
2 teaspoons honey
8 free-range chicken thighs (bone in and skin on)
2¼ pounds butternut squash, deseeded and cut into wedges
2 red onions, cut into wedges
2 tablespoons olive oil
1 14-ounce (400-gram) can of chickpeas, drained and rinsed
Handful of fresh cilantro, chopped
Sea salt and freshly ground black pepper

Instructions

Preheat the oven to 400°F (200°C).
Mix the yogurt with the garlic, spices, lemon zest and juice, honey, and salt and pepper.
Marinate the chicken for 30 minutes, if possible.
Toss the squash and onions with oil and place in a roasting tray. Season them with salt and pepper, then add the chicken and arrange in the tray.
Roast for 30 to 35 minutes, turning the squash and onions halfway through. Add the chickpeas and roast for another 10 minutes.
Garnish with cilantro and serve.

Excerpted with permission from Everyday Cook: Vibrant Recipes, Simple Methods, Delicious Dishes by Donal Skehan.