Harvest Sheet Pan Chicken with Butternut Squash and Cranberries
Chicken thighs, squash cubes and red onion roast together, then dried cranberries and pecans go on for the last few minutes. The order matters.
Harvest Sheet Pan Chicken with Butternut Squash and Cranberries
Course: Main CourseDifficulty: Easy4
servings15
minutes40
minutesChicken thighs, squash cubes and red onion roast together, then dried cranberries and pecans go on for the last few minutes. The order matters.
Ingredients
1 3/4 lb boneless skinless chicken thighs
1 medium butternut squash (about 2 lb), peeled and cut into 3/4-inch cubes
1 red onion, cut into wedges
1/2 cup dried cranberries
1/3 cup pecan halves
3 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons balsamic vinegar
Directions
- Heat the oven to 425°F and line a half sheet pan with parchment.
- Toss the squash and onion wedges with 2 tablespoons of the oil, half the salt and the sage, and spread them across the pan.
- Roast the vegetables for 12 minutes, until they begin to brown at the edges.
- Rub the thighs with the remaining oil, thyme, salt and pepper while the vegetables roast. Pasture-raised thighs work well here.
- Push the vegetables aside, add the thighs in one layer and brush them with the maple syrup.
- Roast for 15 minutes, then scatter the cranberries and pecans over the squash.
- Roast 5 to 8 minutes more, until the chicken reaches 165°F and the nuts smell toasted.
- Drizzle the balsamic over the pan, rest for 5 minutes and serve with the pan juices.
Notes
- Use pre-cut squash to save time. Swap pecans for walnuts if you prefer. Store the chicken and squash together for up to 3 days and add fresh nuts when serving.
Why the order matters
Squash and chicken need time, but dried cranberries and pecans burn quickly. Adding them near the end keeps the fruit plump and the nuts toasted. The maple brushed on the thighs browns without scorching.
Pre-cut squash saves time, but check that the cubes are close in size. Ones that are much smaller can burn at the edges before the large ones are tender.
Harvest Sheet Pan Chicken swaps
Sweet potato cubes can replace the squash. Dried cherries work in place of cranberries. Do not use candied nuts, because the extra sugar blackens in the oven.
Serve it with
A bowl of wild rice or a green salad with a sharp dressing. The pan juices spooned over everything are part of the dish.
The balsamic at the end gives a sharp edge to the sweet squash. Without it the dish can taste flat.
Storing and a common mistake
Keep the nuts separate if you plan to store the dish, since they soften overnight. The usual mistake is cutting the squash in uneven pieces, so some turn to mush while others stay hard.
Harvest Sheet Pan Chicken with Butternut Squash and Cranberries at a glance
- Prep time: 15 minutes
- Cooking time: 40 minutes
- Servings: 4 servings
- Ingredients: 12, led by boneless skinless chicken thighs, butternut squash (about 2 lb), red onion, dried cranberries
Tips for Harvest Sheet Pan Chicken with Butternut Squash and Cranberries
Use pre-cut squash to save time. Swap pecans for walnuts if you prefer. Store the chicken and squash together for up to 3 days and add fresh nuts when serving.
Harvest Sheet Pan Chicken with Butternut Squash and Cranberries FAQ
How long does Harvest Sheet Pan Chicken with Butternut Squash and Cranberries take?
Harvest Sheet Pan Chicken with Butternut Squash and Cranberries takes 40 minutes of cooking after 15 minutes of prep.
How many people does Harvest Sheet Pan Chicken with Butternut Squash and Cranberries serve?
This recipe makes 4 servings.
What do I need to make Harvest Sheet Pan Chicken with Butternut Squash and Cranberries?
12 ingredients, led by boneless skinless chicken thighs, butternut squash (about 2 lb), red onion, dried cranberries. Amounts are in the recipe card above.
Part of: 26 Easy Fall Sheet Pan Dinners for Cozy Weeknights
