Print

Crispy Sheet Pan Harvest Chicken Thighs

crispy sheet pan chicken thighs - featured image
Print Recipe

A simple and comforting fall dinner featuring crispy chicken thighs roasted with butternut squash and apples, delivering a perfect balance of sweet and savory flavors.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (preferably organic or free-range)
  • 3 cups butternut squash, peeled and cubed into 1-inch pieces (about 450g)
  • 2 medium apples (Honeycrisp or Granny Smith), cored and sliced into wedges
  • 2 tablespoons olive oil (extra virgin preferred)
  • 2 minced garlic cloves
  • A few sprigs fresh rosemary
  • A few sprigs fresh thyme
  • 1 teaspoon kosher salt, plus more for seasoning
  • ½ teaspoon black pepper, plus more for seasoning
  • 1 teaspoon baking powder
  • Optional: lemon juice for squeezing before serving

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Peel and cube the butternut squash into 1-inch pieces. Core and slice the apples into wedges.
  3. In a mixing bowl, toss the squash and apples with olive oil, salt, black pepper, minced garlic, rosemary, and thyme. Set aside.
  4. Pat the chicken thighs dry with paper towels. Sprinkle baking powder evenly over the skin, then season with salt and pepper.
  5. Spread the squash and apple mixture evenly on a rimmed sheet pan, leaving space for the chicken thighs.
  6. Nestle the chicken thighs skin-side up among the vegetables, ensuring they are not touching to allow air circulation.
  7. Roast in the oven for 35-40 minutes. At about 20 minutes, use tongs to turn the squash and apples for even roasting, but leave the chicken skin untouched.
  8. Check that the chicken reaches an internal temperature of 165°F (74°C) and that the skin is golden and crispy. The squash and apples should be tender and caramelized.
  9. Let the chicken rest for 5 minutes before serving. Optionally, squeeze fresh lemon juice over the dish for brightness.
  10. If the chicken skin is not crispy enough, broil for 2-3 minutes at the end, watching carefully to avoid burning.

Notes

Patting the chicken skin dry and sprinkling baking powder on it is key to achieving crispy skin. Avoid overcrowding the pan to prevent steaming. Turning the vegetables halfway ensures even roasting, but do not flip the chicken skin. Rest the chicken before serving to lock in juices. Broil briefly if skin needs extra crispiness.

Nutrition

Keywords: chicken thighs, sheet pan dinner, fall recipe, butternut squash, apples, crispy chicken, easy dinner, roasted chicken, autumn meal

Find it online: https://oracooks.com/crispy-sheet-pan-harvest-chicken-thighs-recipe-easy-fall-dinner-ideas/