Preparation Time: 20 minutes

Cook Time: 45 minutes

Cut: Bone-in chicken


1 large orange, juice and zest
1 cup (250 ml) pomegranate juice
1 1/2 Tbsp (17.5 ml) dried thyme
1/4 tsp (1.25 ml) ground cumin
1/8 tsp (0.75 ml) ground cinnamon
1/4 tsp (1.25 ml) ground pepper
1/4 cup (60 ml) canola oil
1/2 tsp (2.5 ml) Kosher salt

3 lbs chicken pieces, bone in skin on
2 cups (500 ml) cubed butternut squash
2 medium parsnips, peeled and cut on the diagonal into 1/4 slices
1 red onion cut in 8 wedges
1/2 cup (125 ml) chicken stock
1 cup (250 ml) whole pecans or walnuts
2 Tbsp (30 ml)  flat leaf parsley, chopped
1 Tbsp (15 ml) mint,  chopped


In a medium saucepan, combine the orange juice and pomegranate juice. Bring to a boil over a medium heat and cook until reduced to 1/4 cup (about 15 minutes).  This can be done ahead of time if preferred.

Add half the orange zest, the thyme, cumin, cinnamon and pepper. Remove sauce from heat and cool to room temperature. Whisk in the oil and salt.

Put chicken pieces, squash, parsnips and onion into a large bowl. Pour sauce over chicken and vegetables; mix until everything is well coated.

Preheat oven to 400F. Grease a large rimmed sheet pan (or 2 smaller pans). Scatter vegetables over the bottom of the pan. Arrange the chicken, skin side up, in between the vegetables. Roast for 30 minutes.

Remove pan from oven and reduce temperature to 375F. Pour broth around the chicken pieces and scatter the nuts around the chicken. Return pan to the oven and roast until the vegetables are tender and a thermometer in the largest chicken piece reads 165F (74C) (about 15 minutes).

Remove from oven and let stand 10 minutes. Remove chicken to a warm serving platter and arrange the vegetables and nuts around chicken. Top with remaining orange zest, parsley and mint. Serve with rice or couscous.