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.
Provided by Nik Sharma
Categories weekday, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 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 3/4-inch thick. Place slices in a large mixing bowl.
- Pat the chicken thighs dry with clean paper towels and add them to the squash.
- 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.
- 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.
- Transfer the chicken and squash to a serving dish. Sprinkle the cilantro on top and serve immediately with lime wedges on the side.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jasper Micheal
[email protected]Overall, this was a great recipe. The chicken was cooked perfectly and the vegetables were roasted to perfection. The sesame sauce was a bit too sweet for my taste, but that's just a personal preference.
tawsif ahmed ovi
[email protected]This dish was a bit too salty for my taste. I'll reduce the amount of salt next time.
Usama Zahoor
[email protected]Great recipe! I made it for a dinner party and everyone loved it.
KING PISHO
[email protected]The chicken was a bit dry, but the vegetables were delicious. I'll try again with a different cooking method for the chicken.
Warren Scholtz
[email protected]This recipe was a bit too bland for my taste. I added some extra spices and it turned out much better.
Marisol
[email protected]Not a fan of fennel, so I omitted it from the recipe. The dish was still delicious!
BlackWayne NestleSwipes
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The vegetables are always roasted perfectly and the chicken is always juicy. The sesame sauce is the perfect finishing touch.
Sumanasiri Epage
[email protected]Easy to make and delicious! I used chicken breasts instead of thighs and it still turned out great.
Engr Mostafizar rahman
[email protected]Followed the recipe and it turned out great! The chicken was tender and the vegetables were crispy. The sesame sauce added a nice touch of flavor.
Sorif Ff
[email protected]This dish was a hit with my family! The chicken was juicy and flavorful, and the vegetables were roasted to perfection. I especially loved the sesame sauce, which added a delicious umami flavor to the dish. I will definitely be making this again!