I really like boneless, skinless hen thighs. The darkish meat is extra flavorful than breast meat, they cook dinner rapidly (however do not get dry), and hen is (at all times) a clean canvas for spices of all types.

For this sheet pan supper, I spice thighs with candy paprika, coriander, and allspice and pair them with zucchini and onions. To keep away from mushy squash, select zucchini which might be medium to small (keep away from the seedy, baseball bat measurement ones in any respect prices) and roast 1-inch items at a excessive temperature so that they caramelize and brown alongside the onions.