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
2 servings
Ingredients
- 4 Skin-Ons, Bone-in Chicken Thighs
- ½ Chipotle Pepper In Adobo Sauce
- 1 tablespoon Cilantro (Fresh)
- ½ clove of Garlic
- 2 Limes
- ½ Red Onion (Medium)
- ½ Butternut Squash
- ⅞ teaspoon Kosher Salt
- 1 ½ teaspoons Adobo Sauce
- ¼ teaspoon Black Pepper
- ¼ teaspoon Garlic Powder
- ½ teaspoon Ground Cumin
- ½ teaspoon Paprika (Smoked)
- 1 ½ tablespoons Olive Oil
- 1 tablespoon Fresh Lime Juice
- 2 tablespoons 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 1 tablespoon 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 ½ teaspoon salt with the smoked paprika, cumin, garlic powder, and pepper. Rub the chicken with the remaining 1 ½ teaspoons 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.
