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Sheet-Pan Honey-Garlic Chicken and Butternut Squash

Prep 20 min
Total 50 min
Servings 4

This sheet-pan chicken dinner is for all of you sweet-and-savory fans out there. Red pepper flakes, garlic and honey come together to create a chicken dinner that has a touch of sweetness and a hint of spice to it. It’s bold but not over the top, which is exactly how we like it. MORE+ LESS-

By Tablespoon Kitchens

November 5, 2018

Ingredients

tablespoons honey

tablespoon lemon juice

cloves garlic, finely chopped

1/2

teaspoon red pepper flakes

lb butternut squash, peeled, seeded and cut into 1-inch pieces (4 cups)

tablespoons olive oil

1 1/2

teaspoons salt

1/4

teaspoon ground pepper

bone-in skin-on chicken thighs (1 1/2 lb)

Steps

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1

Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
2

In small bowl, mix 4 tablespoons of the honey, the lemon juice, garlic and pepper flakes.
3

In medium bowl, mix squash, oil, 3/4 teaspoon of the salt and 3 tablespoons of the honey mixture. Toss to coat. Add squash mixture to pan.
4

Season chicken with remaining 3/4 teaspoon salt and the pepper. Add chicken to pan of squash; brush with 1 tablespoon of the honey mixture. Roast 15 minutes. Brush chicken with remaining 1 tablespoon honey mixture; return to oven 10 to 15 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and squash is lightly starting to turn brown and is just tender. Remove from oven; drizzle remaining 1 tablespoon honey over chicken, and serve.