Sweet & Spicy Chicken with Butternut Squash
In today’s sheet pan dinner recipe, beautifully caramelized pieces of butternut squash pair with juicy oven-roasted chicken thighs. Sweet & Spicy Chicken with Butternut Squash has it all!
Servings 4
Equipment
Ingredients
- 2.5-3 lbs bone-in chicken thighs
- 1 medium butternut squash peeled and cubed
- 2 tablespoon olive oil
- 2 tablespoon butter melted
- 3 tablespoon packed brown sugar
- 2 teaspoon Kosher salt
- 2 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon cayenne reduce or omit if sensitive to spice
Instructions
- Preheat the oven to 400 degrees and spray a rimmed baking pan with cooking spray.
- Trim the chicken. Peel and cube your squash.
- Place the chicken & squash in a large bowl, and combine the olive oil, melted butter, brown sugar, and seasonings in a small bowl.
- Pour the seasoning mixture over the chicken & squash, then toss gently until everything is nicely coated.
- Arrange the chicken & squash in a single layer on the prepared baking sheet, keeping the chicken skin-side up.
- Roast at 400 degrees for 40 minutes, or until chicken is cooked to an internal temperature of 165 degrees, stirring the squash halfway through.
- Serve your sweet & spicy chicken alongside the totally delectable, melt-in-your-mouth, deliciously caramelized butternut squash! (I topped mine with a bit of dried parsley for the photos, but that’s optional.)
Notes
You can add another veggie to the sheet pan, too, if you’d like a bit more variety or to get some green in there. You could also line your baking sheet with foil for easier cleanup, although mine came clean with just a bit of scrubbing.