This Sheet Pan Chicken and Butternut Squash roasts bone-in chicken thighs, diced butternut squash, and apples on one pan, drizzled with honey. It's naturally gluten free and dairy free, and it takes about 50 minutes start to finish, most of it oven time.
The chicken skin browns at 425°F while the squash and apples soften and pick up the honey at the edges.
Sheet pan dinners help me survive the busy weeks here at the Kelly house. Nothing is easier than throwing protein and vegetables on a sheet pan and cooking for about 30 minutes.
Some of our favorites are Sheet Pan Salmon, Sheet Pan Sausage and Peppers, Sheet Pan Chicken Fajitas, and Sheet Pan Brown Sugar Pork Chops.
Butternut squash is already a little sweet, so the honey and apples lean into that, and the salty chicken skin balances it out. I almost always use skin-on thighs because the skin adds fat and flavor, even though I don't eat it myself. Trust me, thighs stay juicier than breasts in a hot oven.
Ingredients for Sheet Pan Chicken and Butternut Squash
- Chicken thighs - Bone-in, skin-on thighs are the best choice. They stay juicier than breasts, and the skin crisps at high heat. Boneless thighs work too, but they cook faster, so check the temperature sooner.
- Apple - We love Honeycrisp apples because they hold their shape in the oven. Any firm, crisp apple works.
- Butternut squash - Peel it and cut it into cubes about the size of the apple pieces. A bag of pre-cut squash from the produce section saves you the peeling.
- Honey - Adds sweetness and helps the chicken skin brown. Maple syrup works in its place.
- Extra virgin olive oil - I buy ours at Costco. Avocado oil works too.
- Kosher salt and black pepper - Season the chicken generously.
- Fresh parsley - For garnish. Chopped fresh thyme or sage also works.
How to Cut Butternut Squash
Trim off both ends so the squash sits flat. Cut it where the narrow neck meets the round bottom. Peel both pieces with a sturdy Y-peeler, then scoop the seeds out of the bottom half with a spoon. Cut each piece into planks, then into cubes.
If the skin is too hard to peel, poke the squash a few times with a fork and microwave it whole for 2 to 3 minutes.
How to Make Sheet Pan Chicken and Butternut Squash
Heat the oven
Preheat the oven to 425°F with the rack in the center. Line a large rimmed baking sheet with parchment paper.
Dry and season the chicken
Pat the thighs dry with paper towels, since dry skin browns better. Season both sides generously with salt and pepper.
Arrange the chicken
Place the thighs skin side up on the pan. Drizzle them with honey and olive oil.
Toss the squash and apples
In a medium bowl, toss the squash and apples with the rest of the honey and olive oil, plus salt and pepper. Spread in a single layer around the chicken.
Roast
Roast for 35 to 40 minutes, until the chicken reaches 175°F on an instant-read thermometer and the squash is fork-tender. Top with parsley.
Pro Tips
Don't crowd the pan. Piled-up squash steams instead of browning. Use two pans if you need to.
Cut the squash and apple the same size. They roast evenly and finish when the chicken does.
Use a thermometer. Thighs are safe at 165°F but more tender at 175°F, which is what this recipe calls for.
Watch the honey. Honey darkens fast at 425°F. If the skin browns before the chicken is done, lay a piece of foil loosely over the pan.
Variations
A few easy ways to change it up.
- Fresh herbs - Toss the squash with chopped sage or rosemary before roasting.
- A little heat - Stir in a pinch of red pepper flakes.
- Maple instead of honey - Same amount, same method.
Equipment
- Large rimmed baking sheet - A half sheet pan (18 x 13 inches) holds six thighs and the vegetables in one layer. The rim keeps the juices off your oven floor.
- Instant-read thermometer - The only reliable way to know the thighs are done.
Storage
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave until hot. You can freeze it for up to 3 months, but the squash will be softer after thawing.
Frequently Asked Questions
Yes. The squash is mild and slightly sweet, which pairs well with salty, browned chicken skin.
Sure. Both roast well at 425°F and finish together when you cut the squash into small cubes.
You can leave it on, but the skin stays chewy. I peel it for this recipe.
You can, but breasts dry out faster than thighs. Use bone-in, skin-on breasts and pull them at 165°F.
I haven't tried that, but I'd love to hear how yours turns out.
Yes. It's naturally gluten free and dairy free as written.
More Easy Chicken Dinners
- Instant Pot Chicken Stir Fry
- Instant Pot Sesame Chicken
- Instant Pot Chicken Teriyaki
- Sheet Pan Jerk Chicken with Pineapple
- Thai Basil Chicken with Rice Noodles
Sheet Pan Chicken With Butternut Squash
Ingredients
- 6 chicken thighs
- 1 apple, diced
- 1 butternut squash, diced
- 2 tablespoon honey
- 2 tablespoon olive oil
- salt and pepper
- parsley for garnish
Instructions
- Preheat oven to 425 degrees Fahrenheit and place the rack in the center of the oven.
- Rinse chicken thighs and pat dry. Season generously with salt and pepper.
- Place chicken skin side up on a large-rimmed baking sheet lined with parchment paper.
- Drizzle chicken with honey and olive oil. Salt and pepper vegetables
- Place vegetables in a medium bowl and drizzle with honey, olive oil, salt, and pepper. Toss gently and place on the pan around chicken.
- Roast for about 35-40 minutes. Use an internal meat thermometer to check for an internal temperature of 175 degrees.
Equipment
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
lisa @ garlicandzest.com says
I love simple dinners and this definitely fits the bill! Thanks for sharing -- I know what I'm making tonight...
Karen Kelly says
Thanks Lisa!
Kathy says
How much honey and oil for the drizzle? 2 TBS for the vegetables, what happened to the onion from the first comment? I didn't use the whole squash and I used 2 apples. Hope it all works put.
Whit says
I loved this recipe! Will make again.