Balsamic Roasted Chicken Thighs with Acorn Squash and Sage
This easy sheet pan dinner is full of fall flavors, thanks to thick wedges of acorn squash, crispy sage leaves, and a honey-mustard balsamic glaze.
Serves4
Prep15 minutes
Cook21 minutes to 22 minutes
Every year, the quick change in early evening temperatures as summer gives way to fall shocks me. I moved from the Northeast to the Southeast hoping I’d escape it, and yet my body still begs for the heat to be switched on far too early in the season.
Rather than run to the thermostat, I turn to my oven. I relish my time in the kitchen during these chilly nights, where I warm up by roasting just about everything I can grab from my refrigerator. This seasonal sheet pan dinner is sure to warm both your kitchen and your stomach. Sage-scented chicken thighs are roasted over a bed of acorn squash and red onion wedges, and everything gets finished with a syrupy glaze of balsamic vinegar, honey, Dijon, and garlic. It’a simple, wholesome dinner to cozy up to.
The Secret to Easier Winter Squash Prep? Don’t Peel It.
I like to lean into lazy on busy weeknights, which is why the acorn squash isn’t peeled in this recipe. And here’s the secret: There’s really no reason for it to be! Roasting softens and cooks the skin, making it completely edible and also lending extra texture and color to the sheet pan. If you dislike the little bit of chew, however, it’s easy enough to pull away the skin from the squash wedges as you eat.
Welcome to Mediterranean Monday, Sheela Prakash‘s monthly column of Mediterranean recipes. Here, Sheela will teach you all about the Mediterranean diet’s feel-good way of cooking and eating, and share vibrant, easygoing recipes. Cook with us using #mediterraneanmonday, and for even more great recipes, order a copy of Sheela’s cookbook Mediterranean Every Day.
Balsamic Roasted Chicken Thighs with Acorn Squash and Sage Recipe
This easy sheet pan dinner is full of fall flavors, thanks to thick wedges of acorn squash, crispy sage leaves, and a honey-mustard balsamic glaze.
Prep time 15 minutes
Cook time 21 minutes to 22 minutes
Serves 4
Nutritional Info
Ingredients
- 1
medium acorn squash (about 1 1/2 pounds)
- 1
medium red onion
- 3 tablespoons
olive oil, divided
- 1 1/2 teaspoons
kosher salt, divided
- 1/2 teaspoon
freshly ground black pepper, divided
- 4
bone-in, skin-on chicken thighs (1 1/2 to 2 pounds total)
- 8
fresh sage leaves
- 1 clove
garlic
- 1/2 cup
balsamic vinegar
- 1 tablespoon
honey or maple syrup
- 1 tablespoon
Dijon mustard
Instructions
Arrange 2 racks to divide the oven into thirds and heat the oven to 425°F.
Position 1 medium acorn squash on its side. Trim off both ends with a large, sturdy knife. Stand the squash upright and cut in half lengthwise. Using a spoon, scrape out the seeds and any stringy bits. Place the halves cut-side down and cut into 1/2-inch-thick half-moons. Transfer the squash to a rimmed baking sheet.
Cut 1 medium red onion in 1/2-inch wedges and add it to the baking sheet. Drizzle with 2 tablespoons of the olive oil, and sprinkle with 1 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Toss to coat, then arrange the squash and onion cut-side down in a single layer.
Pat 4 bone-in, skin-on chicken thighs dry with paper towels. Use your fingers to gently loosen and pull the skin away from the meat without removing it. Tuck 2 fresh sage leaves under the skin of each thigh. Drizzle with the remaining 1 tablespoon olive oil and rub to coat. Season all over with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Nestle the chicken skin-side up among the vegetables.
Roast on the lower rack until the squash is tender and caramelized and the chicken is almost cooked through (registering about 155°F on an instant-read thermometer), 18 to 20 minutes.
Meanwhile, smash and peel 1 garlic clove and place in a small saucepan. Add 1/2 cup balsamic vinegar and 1 tablespoon honey or maple syrup and bring to a boil over medium-high heat. Cook until syrupy and reduced by half, 5 to 8 minutes. Remove from heat and whisk in 1 tablespoon Dijon mustard.
Remove the baking sheet from the oven and turn the oven to broil. Spoon some balsamic mixture onto each chicken thigh, using the back of the spoon to generously coat, then drizzle the remaining over the vegetables. Broil on the upper rack until the chicken is crispy in spots, golden-brown, and cooked through (registering 165°F), about 3 minutes. Serve the chicken and vegetables drizzled with the pan juices.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.