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Sheet Pan Chicken Thighs with Squash

A sheet pan of golden roasted chicken thighs with butternut squash cubes, red onion, and thyme

Crisp-skinned chicken, caramelized butternut squash, and red onion, all on one pan in under an hour.

By Spatulab Kitchen · Published

Prep
15 min
Cook
40 min
Total
55 min
Servings
4
Tags

Ingredients

  • 8 bone-in skin-on chicken thighs (about 3 lb)
  • 1 small butternut squash, peeled and cut into 1-inch cubes
  • 1 red onion, cut into wedges
  • 3 tbsp olive oil
  • 2 tsp kosher salt
  • 1 tsp smoked paprika
  • 6 sprigs thyme
  • 1 tbsp maple syrup (optional)

Method

  1. Heat the oven to 425°F (220°C) with a rack in the upper third.
  2. Toss the squash and onion with 2 tablespoons oil and 1 teaspoon salt, and spread on a sheet pan.
  3. Pat the chicken dry, rub with the remaining oil, salt, and paprika, and nestle skin side up among the vegetables with the thyme.
  4. Roast until the skin is deeply golden and the thighs reach 175°F (80°C), 35 to 40 minutes. Drizzle the squash with maple syrup for the last 5 minutes if you like.

Notes

Give everything room. A crowded pan steams instead of roasts; use two pans if the squash is piled up.