Sheet Pan Chicken with Butternut Squash and Cauliflower

• servings: 4 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

8 skin-on, bone-in chicken thighs (about 3 pounds)

3 tbsp. plus one teaspoon olive oil

2 tsp. kosher salt

1/2 tsp. black pepper

2 c. cubed peeled butternut squash

6 c. cauliflower florets

1 1/2 tsp. ground cumin

1 tsp. ground coriander

1/4 tsp. ground cinnamon

1/4 tsp. cayenne pepper

1/2 c. packed fresh cilantro, roughly chopped

Directions

Position racks in the middle and lower third of the oven and preheat to 450˚. Line 2 baking sheets with foil. Arrange the chicken skin-side up on one baking sheet. Drizzle with 1 teaspoon olive oil and rub onto the skin. Season all over with 1 teaspoon salt and the pepper.

Combine the squash and cauliflower on the second baking sheet. Toss with the remaining 3 tablespoons olive oil, the cumin, coriander, cinnamon, cayenne and remaining 1 teaspoon salt, making sure the spices get into the cracks of the cauliflower.

Put the chicken on the middle oven rack and the vegetables on the lower rack. Roast until the chicken is cooked through and the skin is crisp and the vegetables are lightly browned and tender, 40 to 45 minutes, stirring the vegetables halfway through.

Stir the chopped cilantro into the vegetables and serve with the chicken.

Nutrition

• Calories: 704
• Total Fat: 52 g
• Saturated Fat: 13 g
• Trans Fat: 0 g
• Cholesterol: 233 mg
• Sodium: 1188 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 5 g
• Total Sugars: 5 g
• Protein: 43 g