Waitrose and Partners
Moroccan sticky roast chicken thighs with spiced cauliflower & squash

Moroccan sticky roast chicken thighs with spiced cauliflower & squash

This hearty meal uses tender, juicy chicken thighs, butternut squash and cauliflour and is flavoured with ras el hanout, honey and lemon.

3 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook1 hr
  • Total time1 hr 15 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 400g butternut squash, cut into 3cm cubes
  • 2 tbsp olive oil, plus extra for drizzling
  • 140g red onion, cut into wedges
  • 8 free range chicken thighs
  • 2 tsp ras el hanout
  • 1 lemon
  • 2 tsp clear honey
  • 300g cauliflower, cut into bitesized florets
  • 2 tbsp chopped coriander leaves, to serve


  1. Preheat the oven to 200°C, gas mark 6. Place the squash in a large roasting tin, drizzle with a little oil, season and roast for 10 minutes. Tuck the red onion and chicken thighs among the squash.

  2. Mix the ras el hanout, juice of 1/2 lemon, 2 tbsp oil and honey together with seasoning in a small jug and drizzle over everything in the tin. Tuck the remaining lemon half into the tin.

  3. Roast in the oven for 30 minutes. Add the cauliflower, drizzle with a little more oil and roast for another 15 minutes, or until the chicken skin is golden and the juices run clear when a skewer is inserted into the thickest part of the thigh, and the cauliflower is tender.

  4. Divide the chicken and vegetables among 4 plates. Squeeze the roasted lemon over the top and scatter with coriander to serve.

Cook’s tip

If you’ve got squash left over, cut it up and freeze. You can then use it to make soup another day.


Typical values per serving when made using specific products in recipe


2,103kJ/ 505kcals



Saturated Fat












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3 out of 5 stars1 rating