Name: Sheet-Pan Garam Masala Squash, Apples, and Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 medium butternut (or acorn squash, peeled, seeded, 1-inch wedges); 2 crisp apples, cored, thick wedges; 1 large red onion (thick slices); 1.5 lb bone-in, skin-on chicken thighs, patted dry (Swap: 2 cans chickpeas, drained, for a vegetarian pan); 2 tbsp olive oil; 2 tsp garam masala; 1 tsp kosher salt; 1 tsp black pepper; 2 cloves garlic (minced); 1 tbsp lemon juice (or apple cider vinegar); 6 leaves sage (4 thyme sprigs); 1/4 cup fresh cranberries, a handful of parsley

Ingredients

1 medium butternut ( or acorn squash, peeled, seeded, 1-inch wedges)
2 crisp apples, cored, thick wedges
1 large red onion (thick slices)
1.5 lb bone-in, skin-on chicken thighs, patted dry (Swap: 2 cans chickpeas, drained, for a vegetarian pan)
2 tbsp olive oil
2 tsp garam masala
1 tsp kosher salt
1 tsp black pepper
2 cloves garlic (minced)
1 tbsp lemon juice (or apple cider vinegar)
6 leaves sage (4 thyme sprigs)

Optional finish:

1/4 cup fresh cranberries, a handful of parsley

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Instructions

Steps

Mix oil, garam masala, salt, pepper, and garlic in a large bowl.
Add squash, apples, and onion. Toss to coat.
Push to the edges of a rimmed sheet pan. Place chicken in the center, skin side up. Spoon any leftover spice oil over the chicken. Tuck in sage or thyme.
Chickpea swap: scatter chickpeas over the pan with the vegetables.
Preheat oven: 425 F, 220 C, Roast for 25 to 30 minutes. Chicken juices run clear and skin looks golden. Vegetables look browned on edges and tender
Drizzle lemon juice over everything. Add cranberries for 3 minutes in the hot pan if using. Top with chopped parsley.