Sheet-Pan Honey-Chipotle Chicken Thighs with Butternut Squash
Bone-in chicken thighs roast on one pan with cubes of butternut squash and wedges of red onion, then get brushed with a sticky honey, chipotle, and lime glaze for the last few minutes so it caramelizes without burning. Sweet, smoky, and only mildly spicy, with just one pan to wash.
50 mins
4 servings
Ingredients
- 8 Skin-Ons, Bone-in Chicken Thighs
- 1 Chipotle Pepper In Adobo Sauce
- 2 tablespoons Cilantro (Fresh)
- 1 clove of Garlic
- 4 Limes
- 1 Red Onion (Medium)
- 1 Butternut Squash
- 1 ¾ teaspoons Kosher Salt
- 1 tablespoon Adobo Sauce
- ½ teaspoon Black Pepper
- ½ teaspoon Garlic Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Paprika (Smoked)
- 3 tablespoons Olive Oil
- 2 tablespoons Fresh Lime Juice
- ¼ cup Honey
Directions
- Heat the oven to 425°F and line a large rimmed baking sheet with foil or parchment.
- Toss the squash and onion wedges on the pan with 2 tablespoons of the olive oil and three-quarters of a teaspoon of the salt, then spread them out in a single layer.
- Pat the chicken dry. In a small bowl, mix the remaining 1 teaspoon salt with the smoked paprika, cumin, garlic powder, and pepper. Rub the chicken with the remaining 1 tablespoon olive oil, then season all over with the spice mix.
- Nestle the chicken skin side up among the vegetables, pushing the vegetables toward the edges so the chicken sits directly on the pan.
- Roast for 25 minutes. Meanwhile, stir the honey, chopped chipotle, adobo sauce, lime juice, and grated garlic together in a small bowl.
- Brush about half of the glaze over the chicken and give the vegetables a stir. Roast 10 to 12 minutes more, until the skin is browned, the squash is tender, and the chicken reaches 175°F at the thickest part.
- Brush the remaining glaze over the chicken and let it rest on the pan for 5 minutes. Sprinkle with cilantro and serve with lime wedges.
