From October to March, this sheet-pan dinner is on my meal plan every single week. The chicken thighs roast right on top of the vegetables, so all their juices drip down and make the squash and potatoes taste incredible. It's the kind of dinner that looks like you worked hard, but really you just chopped a few vegetables and let the oven do everything else. One pan, crispy skin and sweet, caramelized squash: what more could you want on a cold evening?
Servings: 4 · Prep: 20 min · Cook: 45 min
Ingredients
- 6 (about 2 1/2 lb / 1.1 kg) bone-in, skin-on chicken thighs
- 1 small (about 2 lb / 900 g whole) butternut squash, peeled and cut into 1-inch (2.5 cm) cubes
- 1 lb (450 g) baby potatoes, halved
- 1 large red onion, cut into wedges
- 3 tbsp (45 ml) olive oil
- 1 tsp garlic powder
- 1 1/2 tsp smoked paprika
- 1 tsp dried sage or rosemary
- 1 1/2 tsp, divided salt
- 1/2 tsp black pepper
- 4 fresh thyme sprigs (optional)
Method
- Heat the oven to 425°F (220°C) and set a rack in the middle. You need a large rimmed sheet pan (13 x 18 inch / 33 x 46 cm).
- Mix the garlic powder, smoked paprika, sage, 1 teaspoon salt and the pepper in a small bowl.
- Pile the squash, potatoes and onion on the pan, drizzle with 2 tablespoons of the oil, sprinkle with half the spice mix and the remaining 1/2 teaspoon salt, and toss. Spread them out in an even layer.
- Pat the chicken thighs very dry with paper towels, rub them with the last tablespoon of oil and the rest of the spice mix, and nestle them skin side up on top of the vegetables, leaving a little space between them. Tuck in the thyme sprigs.
- Roast for 40 to 45 minutes, until the skin is crisp and golden, the thighs reach at least 165°F (74°C) at the thickest part (175°F / 80°C is even more tender) and the vegetables are soft when pierced with a knife.
- If the skin needs more color, switch on the broiler for the last 2 to 3 minutes and watch it closely.
- Rest 5 minutes, then stir the vegetables in the pan juices and serve.
Tips and variations
- Cutting the squash and potatoes about the same size is the secret to everything finishing at the same time.
- Short on time? Use a bag of pre-cut butternut squash from the produce section.
- Sweet potatoes or carrots can stand in for the squash.
- A drizzle of maple syrup over the squash in the last 10 minutes makes it extra caramelized.
Give it a try this week, and I have a feeling it will become a regular at your house too. Enjoy!
