Print

Crispy Sheet Pan Harvest Chicken Thighs Easy Recipe with Butternut Squash and Sage

crispy sheet pan harvest chicken thighs - featured image
Print Recipe

A straightforward and forgiving sheet pan recipe featuring crispy chicken thighs roasted with sweet butternut squash and aromatic fresh sage, perfect for cozy fall dinners.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 4 cups butternut squash, peeled and cubed (about 1-inch pieces)
  • 1 tablespoon fresh sage leaves, roughly chopped
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika (optional)
  • 1 tablespoon honey

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or lightly grease it.
  2. Peel, seed, and cut the butternut squash into roughly 1-inch cubes. Toss the cubes with 1 tablespoon olive oil, half the minced garlic, half the chopped sage, ½ teaspoon salt, ½ teaspoon pepper, and honey. Spread evenly on one side of the sheet pan.
  3. Pat the chicken thighs dry with paper towels. Rub them with the remaining 2 tablespoons olive oil, remaining garlic, sage, salt, pepper, and smoked paprika. Arrange the thighs skin-side up on the other half of the sheet pan, ensuring they do not touch.
  4. Roast in the preheated oven for 35-40 minutes. At about 20 minutes, gently flip the squash cubes with tongs for even browning, but leave the chicken skin side up.
  5. Check that the chicken reaches an internal temperature of 165°F (75°C), with golden crispy skin and tender caramelized squash. If chicken is not done but squash is, move chicken to a separate pan and roast a few more minutes.
  6. Let the chicken rest for 5 minutes before serving to lock in juices.

Notes

Pat chicken skin dry before seasoning to ensure crispiness. Do not overcrowd the pan to avoid steaming. If chicken skin isn’t crispy enough, finish under the broiler for 1-2 minutes watching carefully. Leftovers reheat best in the oven at 350°F for 10-15 minutes to restore crispness. Can substitute turkey thighs or dried sage (use 1 teaspoon dried). For low-carb, swap squash with cauliflower or Brussels sprouts.

Nutrition

Keywords: sheet pan chicken, crispy chicken thighs, butternut squash, sage, easy dinner, fall recipe, roasted chicken, one pan meal

Find it online: https://bitesienna.com/crispy-sheet-pan-harvest-chicken-thighs-easy-recipe-with-butternut-squash-and-sage/