Sheet-Pan Chicken With Squash, Fennel and Sesame

By Nik Sharma

Total Time: 40 minutes
Rating: 4(472)
Notes: Read community notes

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.

Learn: How to Make a Sheet-Pan Dinner

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Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

Preparation

Step 1
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 ¾-inch thick. Place slices in a large mixing bowl.
Step 2
Pat the chicken thighs dry with clean paper towels and add them to the squash.
Step 3
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.
Step 4
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.
Step 5
Transfer the chicken and squash to a serving dish. Sprinkle the cilantro on top and serve immediately with lime wedges on the side.

Ratings

4 out of 5

472 user ratings

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Private Notes

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Cooking Notes

Food Lover3 years ago

A keeper! So easy and delicious. I made the recipe pretty much as is, except no fennel powder b/c I didn’t have. I did add sliced fennel and leeks to the mix. The spice combo was great. Lime is so wonderful with squash! Definitely roast the squash seeds while the chicken is cooking (olive oil, salt, cumin and chipotle. Shower them and chopped cilantro over everything when serving. Will be in the rotation for sure!

Kirsten3 years ago

The butternut squash needed a little more time than the chicken. Suggest either starting it sooner, or peel the squash and cut it in to 1/2" cubes.

CarolM3 years ago

Made this and think it should be cooked longer, more like 45- 50 mins. Broil for a few mins. as well to brown and crisp up chicken

Kate3 years ago

The spice blend sounded close enough to za'atar that I swapped out for that plus the chipotle or cayenne for heat/smoky factor. Good and easy fall/winter dinner for all my CSA squash - works great with delicata too!

Shelly3 years ago

Very good and very easy. I cut everything by 2/3 (for 2 thighs) but kept proportions pretty much the same. It's not too much coriander; if no chipotle powder, use something with bite but flavor (e.g., New Mexico or chimayo chili powder). Tucked thin slices of fresh fennel among the squash slices. The touch of heat (chipotle, etc.) and squeeze of acid (lime) enliven this rich-tasting unctuous autumnal dish.

Sue3 years ago

Absolutely no need. The peel on most winter squashes is pleasant to eat once cooked, and easy to remove right on your plate if it's tougher than you want to eat.

Dakotah3 years ago

This was a great weekday dish! I marinated the chicken in the olive oil, lime, + spices for a few hours beforehand and subbed smoked paprika for chipotle powder since I didn't have any on hand. I couldn't find ground fennel anywhere so I finely chopped up fennel seeds. Tasty!

TN3 years ago

Honestly we thought it was okay. The leftovers were more delicious when we reheated in a pan with a little bacon fat.

Laren3 years ago

Fresh fennel added to squash. Grind fennel seeds. Can use cut up chicken

Clairity311 months ago

Absolutely perfect. Love the flavors. A convection oven really makes light work of this recipe.

Fred1 year ago

10/10. No notes.

momterrific1 year ago

I had low expectations for this but wow! I used an acorn squash unpeeled cut into thin wedges. I added a roughly chopped fennel bulb. I had no chipotle so used a slight dusting of cayenne. Raosted for about 40 minutes with one stir at 30 minutes. This is a definite winner.

pma1 year ago

I’ve made this a few times, very good. I think my favorite variation is with Meyer lemon. And please mix up the juice from the other half of the lemon with whatever herbs you want, a little bit of olive oil, salt and pepper, and pour this over the chicken and squash immediately when they come out of the oven. Then toss everything together while scraping up all the schmaltzy bits. So good.

Bob1 year ago

I would use a 3/4 teaspoon of the Chipotle powder to reduce the heat. Like others, the squash needed a bit more time. I broiled it for another 5 minutes

Jojothepogo1 year ago

Good, but a little too spicy. And I like spice. Maybe just a bit less chipotle.

KitzW1 year ago

Meh. Spices didn’t come through.

Heidi Hutton1 year ago

Really good, really easy

Shelley1 year ago

Personally, I thought the pepper was too much. I cut it to a quarter of the amount listed the second time I used it and it was perfect. And I added fresh fennel and onions which was great.

Doctor Mom1 year ago

Five stars. I have a picky kid who hates squash (and another kid who hates chicken) and they loved this dish! Easy weeknight dinner. This is define going into the regular fall/winter rotation.

danielle2 years ago

This had potential but it was just not really exciting. Lacked flavor and needed a sauce or drizzle. So many incredible NY TIMES sheet pan recipes. Won’t repeat this one!

S2 years ago

Very tasty. Use New Mexico chile power. Didn't have coriander or fennel so I subbed zaatar blend, as someone suggested. It was great and I think it added nicely to the depth of flavor.

Steve2 years ago

Adequate as is, potential is high. Squash needed more time, or sliced thinner, or both. Chicken skin didn't brown, needed higher or more direct heat. Spice mix w/lime was decent

Kelly2 years ago

I thought it was just "eh" - a lot of individual spices, but I didn't really feel that it together. Missing that sum of its parts thing. I propose more salt, lime zest. I did the veg separate from the chicken for even cooking times - to sheet pans so a bit more oil w/ veg.

sumwug2 years ago

Agree that the flavors are good but it needs to cook longer to brown. Or finish with a turn under the broiler. Also, mine needed more fennel, coriander, and pepper. I added fresh fennel—one knob—and will triple that next time. Leftovers are delicious.

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