6 chicken thighs (bone-in, skin on)
1 tsp. turmeric or coriander
1 tsp. smoked paprika, pimentón, or chipotle powder
salt and pepper
juice from 1 lemon

  • mix turmuric and paprika and rub into thighs
  • season thighs on both sides with salt and pepper
  • reserve zest from lemon before juicing
  • squeeze lemon over chicken
  • rest for 30 minutes

2 lemons, sliced
1 large onion, sliced
6 cloves garlic, sliced
1 tbsp. rosemary
2 tbsp. olive oil

  • line baking dish with lemon slices, and top with onion and garlic
  • add chicken to baking dish, drizzle with olive oil, and sprinkle with rosemary
  • bake at 400°F for 15 minutes

cubed butternut or delicata squash
1 tbsp. olive oil
salt and pepper

  • toss squash with olive oil, season with salt and pepper, and add to baking dish
  • continue baking for 35-45 minutes, until chicken reaches 165°F and squash is tender

lemon zest
1 tbsp. parsley

  • sprinkle lemon zest and parsley over chicken and serve

source: https://cooking.nytimes.com/recipes/1027348-lemon-garlic-roast-chicken-with-squash

10/14/25: made this last night with cubed butternut squash, and it was good but some of the squash was still more firm that i would like. and two heads of garlic was a lot for not contributing much to the dish. so i upped the time for the squash and switched to slicing a smaller amount of garlic layered under the chicken so it doesn’t burn.