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–+ servings
A perfectly roasted chicken thigh seasoned with herbs served over roasted butternut squash cubes.

Sheet Pan Chicken with Butternut Squash and Apples

This recipe uses bone-in chicken thighs, butternut squash, and apples cooked on a single sheet pan for an easy weeknight meal. The chicken is glazed with a honey and rosemary mixture.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 607
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.75 lb bone-in chicken thighs package
  • 1 pkg cubed butternut squash 20 oz
  • 2 Honeycrisp or Cortland apples
  • 3 tbsp olive oil
  • 2 tbsp honey
  • 1 tbsp chopped fresh rosemary
  • 1/2 tsp ground cinnamon
  • Salt and pepper

Equipment

  • Oven
  • Rimmed baking sheet
  • Small bowl

Method
 

  1. Preheat your oven to 425°F with the rack in the center position. Pat the chicken dry, then put it on a rimmed baking sheet. Cut the butternut squash into 2-inch cubes, if needed. Core and slice the apples into thin wedges.
  2. Add the butternut squash and apples to the baking sheet. In a small bowl, combine the oil, honey, rosemary, and cinnamon. Season this mixture with salt and pepper. Drizzle half of the oil mixture over the butternut squash and apples, tossing to coat them. Season the chicken with salt and pepper, then brush the remaining glaze on the chicken.
  3. Bake for 30 to 35 minutes, until the squash is tender and the internal temperature of the chicken reaches 165°F and the juices run clear.

Nutrition

Calories: 607kcalCarbohydrates: 39gProtein: 30gFat: 38gSaturated Fat: 9gCholesterol: 165mgSodium: 144mgFiber: 5gSugar: 21g

Notes

This simple sheet pan meal creates few dishes and delivers a flavorful dinner for your busy weeknight.

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