A quick roasted dinner for cozy weeknights.
On the lined sheet pan, toss chicken and butternut squash with ½ tablespoon olive oil, and cumin, salt, and pepper. Roast 15 minutes.
In a medium bowl, toss broccoli with remaining ½ tablespoon olive oil, lemon juice, mustard, salt, and pepper. Set chicken aside and toss cabbage with butternut squash on sheet pan. Lay chicken on top of broccoli-butternut mixture on sheet pan. Roast 25 minutes more, until chicken is cooked through, butternut squash is soft, and broccoli is al dente and crispy in places.
Cool slightly, then remove chicken bone and thinly slice meat and skin. Serve broccoli and butternut topped with chicken and chopped almonds.
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