Roasted Chicken and Squash with Cabbage Parsley Slaw

Prep Time 15

Cook Time 30

Servings People

2 tsp ground coriander or sub ground cumin
2 tsp smoked paprika
1 tsp ground ginger
1 tsp garlic powder
½ teaspoon black pepper
2 lbs delicata or acorn squash (about 2), seeds removed, cut into ½-inch thick wedges or slices*
2 tbsp olive oil, divided
1 ¼ tsp kosher salt, divided
2 lbs bone-in, skin-on chicken thighs and/or drumsticks
½ cup plain whole milk Greek yogurt, for serving optional)
Lemon wedges (optional)

1 small cabbage (about 1 lb), core removed, roughly chopped
1 bunch parsley, leaves picked off
2 tbsp lemon juice
¾ tsp kosher salt
*You could also do a mix of squash, sweet potatoes, and/or potatoes to equal 2 lbs

Preheat the oven to 450F. Line a baking sheet with parchment paper.
In a small bowl, mix together the coriander, paprika, ginger, garlic, and black pepper.
In a large bowl, add the squash, 1 tablespoon olive oil, 2 teaspoons spice mixture, and ½ teaspoon salt. Toss to coat, then transfer to the baking sheet and arrange into an even layer.
Add chicken to the bowl with remaining 1 tablespoon oil, remaining spice mix, and ¾ teaspoon salt. Toss to coat the chicken and rub the spices and oil all over. Arrange the chicken on top of the squash (skin-side-up).
Bake for 30-40 minutes, or until the chicken is cooked through (160F) and squash is browned.
Meanwhile, add the cabbage to a high-speed blender and blend until finely chopped (use a tamper tool to encourage blending). Transfer to a bowl. Add the parsley and pulse to finely chop and transfer to the same bowl. You could also chop by hand. Add lemon and salt and toss to coat.
Serve chicken and squash drizzled with the drippings from the pan (those chicken fonds/brown bits and fat infused with spices = so much flavor) with cabbage slaw, a dollop of yogurt (if using), and a sprinkle of salt over the yogurt. A squeeze of lemon is always a nice way to finish it off.

Substitutions:

To make vegetarian, substitute tofu cubes for the chicken and roast everything on the pan together until browned.
To make vegan, see above + skip the yogurt (top with a squeeze of lemon).
You can use a mix of winter squash, sweet potatoes, potatoes, or any root veggie
If you don’t like bone-in meat, substitute with boneless skinless thighs. You won't get the same delicious drippings from the chicken, but it will still be tasty.
Any fresh herb can be subbed for the parsley.

Store leftovers in an airtight container in the fridge or freezer:
- Chicken and squash: up to 4 days in the fridge or up to 2 months in the freezer
- Cabbage slaw: up to 6 days in the fridge

Warm up the chicken and squash in the microwave or oven. Serve with slaw and top with yogurt, more herbs, and a generous squeeze of lemon.
Use leftover squash and shredded chicken to toss into a grain salad.
Leftover cabbage slaw is a great bright, crunchy side for any meal or addition to a bowl.