Hot Honey Sheet Pan Chicken with Butternut Squash
A hot honey glaze, made with honey, hot sauce and a little vinegar, coats chicken thighs and butternut squash. Glaze in two stages.
Hot Honey Sheet Pan Chicken with Butternut Squash
Course: Main CourseDifficulty: Easy4
servings15
minutes40
minutesA hot honey glaze, made with honey, hot sauce and a little vinegar, coats chicken thighs and butternut squash. Glaze in two stages.
Ingredients
2 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
3 tablespoons olive oil
1/4 cup honey
2 tablespoons hot sauce
1 tablespoon apple cider vinegar
3 cloves garlic, minced
1 teaspoon smoked paprika
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
2 tablespoons chopped cilantro
Directions
- Heat the oven to 425°F and line a half sheet pan with parchment paper roll.
- Toss the squash and onion with 2 tablespoons of the oil, the paprika and half the salt, and spread them on the pan.
- Roast the squash for 12 minutes, until it begins to brown.
- Whisk the honey, hot sauce, vinegar and garlic in a small bowl.
- Toss the thighs with the remaining oil, salt, pepper and half the hot honey.
- Add the thighs to the pan next to the squash and roast for 15 minutes.
- Spoon the rest of the hot honey over the chicken and squash and roast 8 to 10 minutes more, until the chicken reads 165°F.
- Rest for 5 minutes, sprinkle with cilantro and serve with rice.
Notes
- Add less hot sauce for a milder glaze. Parchment keeps the sticky honey from the pan. Leftovers keep 3 days.
Why hot honey chicken needs two stages of glaze
Honey burns in a hot oven if it goes on too early. Adding half at the start flavors the thighs, and the rest at the end gives a sticky finish. Squash roasts first so it caramelizes.
Vinegar balances the sweet and heat.
Serving and swaps
Serve with rice or a simple salad. Sweet potatoes can replace the butternut squash. Do not use hot sauce with a very thin, vinegary base if you want a thick glaze.
Cleanup and storage
Parchment makes cleanup easy, since the honey sticks to bare metal.
Store leftovers in a sealed container. Reheat in a hot oven to crisp the edges.
Heat level
Hot sauces differ in strength, so start small. Taste the glaze before using it. Add extra honey if it is too spicy. A squeeze of lime over the plate cuts the sweetness. Cool cucumber slices on the side are a nice contrast. Leftovers make a good lunch over greens or rice. Warm them in the oven so the glaze stays sticky.
Hot Honey Sheet Pan Chicken with Butternut Squash 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, olive oil
Tips for Hot Honey Sheet Pan Chicken with Butternut Squash
Add less hot sauce for a milder glaze. Parchment keeps the sticky honey from the pan. Leftovers keep 3 days.
Hot Honey Sheet Pan Chicken with Butternut Squash FAQ
How long does Hot Honey Sheet Pan Chicken with Butternut Squash take?
Hot Honey Sheet Pan Chicken with Butternut Squash takes 40 minutes of cooking after 15 minutes of prep.
How many people does Hot Honey Sheet Pan Chicken with Butternut Squash serve?
This recipe makes 4 servings.
What do I need to make Hot Honey Sheet Pan Chicken with Butternut Squash?
12 ingredients, led by boneless skinless chicken thighs, butternut squash (about 2 lb), red onion, olive oil. Amounts are in the recipe card above.
Part of: 26 Easy Fall Sheet Pan Dinners for Cozy Weeknights
