Sheet-Pan Chicken With Squash, Fennel and Sesame

By Nik Sharma

Updated Nov. 6, 2020

Sheet-Pan Chicken With Squash, Fennel and Sesame
Nik Sharma for The New York Times (Photography and Styling)
Total Time
40 minutes
Rating
4(497)
Comments
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This recipe, created with the convenience of sheet pans in mind, has an effortless charm. Crisp-skinned chicken thighs and caramelized butternut squash get smokiness from chipotle and nuttiness from sesame seeds. The sweet flavors of the fennel and squash play off each other, while a generous sprinkling of lime juice adds a hit of acid for contrast. Feel free to swap butternut squash with your favorite fall squash. You can peel it before you cook, but you can also leave the skin on. Once roasted until tender, it’ll release the squash easily when you eat it.

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Ingredients

Yield:4 servings
  • 1large butternut squash, scrubbed (about 3 pounds)
  • 2pounds bone-in, skin-on chicken thighs (about 6 to 8 thighs)
  • 3tablespoons extra-virgin olive oil
  • 2tablespoons lime juice plus 1 lime, cut into wedges
  • 2tablespoons ground coriander
  • 2tablespoons sesame seeds
  • 1tablespoon ground fennel
  • 1teaspoon chipotle powder
  • Fine sea salt
  • 2tablespoons chopped cilantro or flat-leaf parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1008 calories; 69 grams fat; 17 grams saturated fat; 0 grams trans fat; 32 grams monounsaturated fat; 14 grams polyunsaturated fat; 40 grams carbohydrates; 8 grams dietary fiber; 7 grams sugars; 60 grams protein; 1682 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees. Trim and discard the ends of the squash, and halve the squash lengthwise. Scrape out and discard the seeds and pulp, then slice ¾-inch thick. Place slices in a large mixing bowl.

  2. Step 2

    Pat the chicken thighs dry with clean paper towels and add them to the squash.

  3. Step 3

    In a small bowl, mix the olive oil, lime juice, coriander, sesame, fennel and chipotle. Drizzle the mixture over the chicken and squash. Season with salt and toss to coat evenly.

  4. Step 4

    Spread the squash in a single layer on a large rimmed sheet pan. Place the chicken thighs skin-side up on top of the squash and roast until the internal temperature of the chicken reaches 165 degrees and the skin of the chicken and the squash turns golden brown, at least 30 minutes. Let rest for 5 minutes.

  5. Step 5

    Transfer the chicken and squash to a serving dish. Sprinkle the cilantro on top and serve immediately with lime wedges on the side.

Ratings

4 out of 5
497 user ratings
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Comments

Food Lover

A keeper! So easy and delicious. I made the recipe pretty much as is, except no fennel powder b/c I didn’t have. I did add sliced fennel and leeks to the mix. The spice combo was great. Lime is so wonderful with squash! Definitely roast the squash seeds while the chicken is cooking (olive oil, salt, cumin and chipotle. Shower them and chopped cilantro over everything when serving. Will be in the rotation for sure!

Kirsten

The butternut squash needed a little more time than the chicken. Suggest either starting it sooner, or peel the squash and cut it in to 1/2" cubes.

CarolM

Made this and think it should be cooked longer, more like 45- 50 mins. Broil for a few mins. as well to brown and crisp up chicken

KatyDaly

A lot of us read the comments to see what others did—either by accident or design! I mostly followed the recipe with just the bulb of a large butternut (skin on) and 6 bone/skin thighs. Husband doesn’t like lime or lemon so I cheated by using lemon-infused olive oil. Added some tahini. Added a few handfuls of fresh baby spinach at the end where you’re supposed to let it sit for 5 minutes. Perfect quick easy tasty dinner. Probably would make rice or polenta next time.

Sheri

Love this, so easy but impressive. I added a tablespoon of tahini to thicken the sauce/marinade, swapped smoke paprika for the chipotle and added some ground cumin to round out the flavors. I also marinated the chicken for a few hours in the fridge which helped to bring out the flavors. To the layer of squash I added sliced shallots which were a nice addition.

Regina Davis-Mitchell

It was delicious, used fennel seeds and ancho powder. Added a bell pepper sliced. I had boneless skinless thighs. Worked well but were slightly dry. I’ll remove the chicken sooner next go round. Butternut squash is so good. First time trying it.

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