Description
This Glazed Sheet Pan Chicken with Butternut Squash and Apples combines crispy chicken thighs with caramelized squash and tender apples in a sweet, savory glaze. It’s a perfect quick and flavorful meal for busy weeknights.
Ingredients
Scale
- 3 Medjool dates, pitted
- 1/4 cup hot water
- 3 tablespoons spicy brown mustard
- 1/2 tablespoon fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 4 bone-in, skin-on chicken thighs
- Salt and pepper to taste
- 3 1/2 cups butternut squash, cubed
- 2 tablespoons coconut oil, melted, divided
- Sprinkle of sea salt
- 1 large Honeycrisp apple, cut into cubes
Instructions
- Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- Soak the dates in hot water for 5-10 minutes to soften.
- Blend the dates, soaking water, mustard, lemon juice, and cinnamon until smooth to make the glaze.
- Pat chicken thighs dry and season with salt and pepper. Place them skin-side up on one side of the sheet pan.
- Toss cubed butternut squash with 1 tablespoon of coconut oil and sea salt. Arrange on the other side of the sheet pan.
- Brush half of the glaze over the chicken thighs and roast for 20 minutes.
- Toss apple cubes with remaining coconut oil. After 20 minutes, add apples to the sheet pan and brush remaining glaze over chicken.
- Continue roasting for another 15-20 minutes until chicken is fully cooked, skin is crispy, and vegetables are tender.
- Remove from oven and let rest for 5 minutes before serving.
Notes
- For extra crispy chicken skin, consider broiling for 1-2 minutes at the end.
- Refrigerate leftovers in an airtight container for up to 4 days.
- For meal prep, cut the squash and make the glaze ahead of time.
- Prep Time: 15
- Cook Time: 40
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A