Roasted Chicken with Squash

1. 1 Chicken thighspack 900 g ≈ $3.99 160 g
2. 2 Pumpkinpack 1 kg ≈ $2.80 250 g
3. 3 Onions≈ $1.60 per kg 40 g
4. 4 Garlic≈ $10.00 per kg 3 g
5. 5 Olive oil 10 ml
6. 6 Paprika 1 g
7. 7 Salt 2 g
8. 8 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Peel and cut squash into 1.2-inch cubes, and slice onions³ into thick rounds.

3. Mince garlic⁴, then mix with half the oil, half the salt, and black pepper. Coat chicken¹ thighs with the mixture and let marinate for 10 minutes.

4. Toss squash and onions³ with the remaining oil, paprika, and remaining salt.

5. Arrange chicken¹ thighs in a single layer on the baking sheet, then scatter squash and onions³ around them.

6. Roast for 35 minutes at 400°F (200°C), flipping chicken¹ and veggies halfway through. The dish is done when the chicken juices run clear (165°F/74°C internally) and the squash yields easily to a fork.

7. Let the dish rest for 5 minutes, then serve hot, spooning the pan juices over the top.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.