harissa chicken drumsticks + roasted acorn squash
This one-dish dinner is a solid weeknight choice. To save steps after work, peel and cut the squash the night before and marinate the chicken overnight. After work the next day, all you have to do is pop this into a preheated oven for 35 minutes and voila! Dinner is served.
Servings: 4
Ingredients
- 1.5 pounds chicken drumsticks
- 1 cup low-fat Greek yogurt plus more for serving
- 3 tablespoons harissa paste
- 1 red onion peeled and sliced thinly
- 1 medium-sized acorn squash peeled and cut into wedges
- 1 tablespoon olive oil
- salt and pepper to taste
Instructions
- Do ahead: peel and cut acorn squash into wedges and wrap tightly in plastic wrap. Keep in refrigerator up to 1 day in advance. In a large gallon-sized Ziploc freezer bag, combine 2 tablespoons harissa paste and yogurt. Place drumsticks in bag, seal tightly and toss chicken inside to coat thoroughly. Refrigerate to marinate overnight.
- Preheat oven to 400 degrees. If you didn't do it the night before, follow the steps in step 1 to marinate the chicken drumsticks and set aside while you're doing the other steps.
- Remove acorn squash wedges from refrigerator and place in a large mixing bowl. Add olive oil, salt and pepper and toss to coat. Add 1 tablespoon harissa paste and toss again to coat thoroughly. Add onions and toss again.
- Pour onion and squash mixture into a large roasting pan. Place in oven and roast for 10 minutes. Remove the squash from the oven, add the chicken in a single layer, and return to the oven. Continue baking for 20-25 minutes until cooked through. Remove from oven and serve immediately with more yogurt on the side along with couscous or rice pilaf