clarkbar taught me the wonders of sheet pan dinners in her killer cookbook “Dinner: Changing the Game,” an essential for depressed chefs seeking interesting, low-spoon dinners. This dinner seems complicated but is actually shockingly mellow — assuming you actually have the spoons to buy a squash, a lemon, some raw chicken, and a jar of harissa paste. Harissa paste is a good pantry staple, quickly adding a lot of flavor to marinades and salad dressings and boxed mac and cheese (don’t knock it til you try it). But if this seems too complicated, this recipe can be knocked down to a two-spooner by simply tossing the squash, onions, and chicken in whatever go-to seasoning or rub you dig (Old Bay? Berbere? Tony’s? It’s all good). Harissa chicken thighs with delicata squash and onions 🥄: 3
Five tbsp harissa paste
1/4 cup olive oil
1 lemon, juice and zest
1 tsp salt
1 tbsp honey
3 cloves of garlic, finely minced (or 1 tbsp of minced garlic)
Four chicken thighs, skinless and boneless
1 delicata squash, sliced in half, de-seeded, and chopped into about 1/2 inch slices
Half of a large onion, sliced into thick chunks
1. Preheat oven to 400 degrees
2. In a large mixing bowl, add honey, harissa, olive oil, garlic, salt, lemon juice and zest. Stir until combined. Add chicken thighs, toss, and let it sit while you chop the vegetables.
3. Slice vegetables and add to the bowl with the chicken. Oil a large rimmed cookie sheet or large casserole dish, and add the chicken and squash to the pan in as thin of a layer as possible. Place pan in the oven for 30 minutes, stirring the vegetables halfway through. Serve, maybe with a final squeeze of lemon.
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