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