Roasted Chicken with Coffee, Mandarin and Thyme Glaze over Spiced Squash and Red Onion

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking tray or lightly grease it with a little of the olive oil.

2. 2

   In a large bowl, toss the squash and red onion with 2 tablespoons of the olive oil, sweet paprika, ground cumin, ground cinnamon, 1/2 teaspoon salt, and a pinch of black pepper. Spread the vegetables on the tray in a single layer.

3. 3

   In another bowl, whisk together the strong brewed coffee, honey, juice and zest of the 2 mandarins, apple cider vinegar, chopped garlic, half of the fresh thyme, 1 tablespoon olive oil, 1 teaspoon salt, and the remaining black pepper.

4. 4

   Add the chicken thighs to the glaze bowl and coat them well on all sides. Arrange them on the tray, over or between the squash and red onion, skin side up. Reserve any glaze left in the bowl.

5. 5

   Roast for 25 minutes at 220 °C / 425 °F. Carefully remove the tray from the oven and brush or spoon the reserved glaze over the chicken. Gently stir the squash and red onion so they cook evenly.

6. 6

   Lower the oven temperature to 200 °C / 400 °F and roast for 15 minutes more, or until the chicken is deeply golden and cooked through, and the squash is tender at the edges and caramelized.

7. 7

   Remove from the oven and sprinkle the remaining fresh thyme and chopped parsley over the chicken, squash, and red onion. Let rest for 5 minutes before serving so the juices can settle.

8. 8

   Serve the chicken hot with the spiced squash and caramelized red onion, spooning the tray juices over the top.