Sheet-Pan Chicken With Squash, Fennel and Sesame
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.
- Serves: 4 persons
- 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
Step 1Heat 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 3/4-inch thick. Place slices in a large mixing bowl.
Step 2Pat the chicken thighs dry with clean paper towels and add them to the squash.
Step 3In 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.
Step 4Spread 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.
Step 5Transfer the chicken and squash to a serving dish. Sprinkle the cilantro on top and serve immediately with lime wedges on the side.