Sheet Pan Chicken With Squash Fennel And Sesame Recipes

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SHEET-PAN CHICKEN WITH SQUASH, FENNEL AND SESAME



Sheet-Pan Chicken With Squash, Fennel and Sesame image

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

1 large butternut squash, scrubbed (about 3 pounds)
2 pounds bone-in, skin-on chicken thighs (about 6 to 8 thighs)
3 tablespoons extra-virgin olive oil
2 tablespoons lime juice plus 1 lime, cut into wedges
2 tablespoons ground coriander
2 tablespoons sesame seeds
1 tablespoon ground fennel
1 teaspoon chipotle powder
Fine sea salt
2 tablespoons chopped cilantro or flat-leaf parsley

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.

SHEET-PAN CUMIN CHICKEN THIGHS WITH SQUASH, FENNEL, AND GRAPES



Sheet-Pan Cumin Chicken Thighs with Squash, Fennel, and Grapes image

Cumin-rubbed chicken juices season sweet roasted grapes, fennel, and squash in this simple yet flavorful one-pan dinner.

Provided by Anna Stockwell

Categories     Chicken     Low Fat     Kid-Friendly     Low Cal     Mint     Fennel     Squash     Healthy     Low Cholesterol     Sheet-Pan Dinner     Small Plates

Yield 4 servings

Number Of Ingredients 13

1 tablespoon brown sugar
1 tablespoon ground cumin
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 acorn or delicata squash (about 1 1/2 pounds), halved lengthwise, seeded, cut into 1/4" half moons
1 fennel bulb (about 1/2 pound), cut in half lengthwise, sliced into 1/4" wedges with core intact
1/2 pound seedless red grapes (about 1 cup)
1 tablespoon olive oil
8 skin-on, bone-in chicken thighs (about 2 pounds)
1/4 cup torn fresh mint leaves
Special equipment:
An 18x13" rimmed baking sheet

Steps:

  • Position rack in upper third of oven and preheat to 425°F. Mix brown sugar, cumin, salt, pepper, and cayenne in a small bowl. Toss squash, fennel, and grapes with oil and half of spice mixture on rimmed baking sheet and arrange in a single layer.
  • Rub chicken thighs with remaining spice mixture and arrange, skin side up, on top of fruit and vegetables. Roast until skin is browned and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, about 35 minutes; if chicken skin or vegetables start to burn, move pan to a lower rack to finish cooking.
  • Divide chicken, fruit, and vegetables among 4 plates and top with mint.

SHEET-PAN CHICKEN WITH SQUASH AND DATES



Sheet-Pan Chicken With Squash and Dates image

This weeknight sheet-pan dinner combines chicken with simple ingredients that hit a number of notes, all salty, sweet, tangy and rich. The juicy Medjool dates caramelize as they cook, while the chickpeas become extra toasty and nutty. Their textures complement the velvety roasted squash and meaty chicken. A lemony olive-caper relish with fresh parsley, bolstered by pan juices, brightens and balances. Chop up leftovers and repurpose them in a rice salad with crumbled feta or grated Parmesan for extra tang. Or, for a fantastic vegetarian side dish or warm salad, you could make this recipe without the chicken.

Provided by Kay Chun

Categories     dinner, poultry, roasts, vegetables, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

2 pounds delicata squash (about 2 large squash), scrubbed, halved lengthwise, seeded and sliced crosswise into 1-inch-thick pieces
1 (15-ounce) can chickpeas, rinsed
1/2 cup extra-virgin olive oil
Kosher salt and black pepper
4 whole bone-in, skin-on chicken legs (about 3 pounds)
4 ounces pitted large Medjool dates (about 6), quartered lengthwise
1/2 cup pitted green olives (about 2 ounces), coarsely chopped
1/2 cup coarsely chopped fresh parsley
1 tablespoon drained capers, plus 2 tablespoons caper brine
1 tablespoon fresh lemon juice, plus lemon wedges, for serving

Steps:

  • Heat oven to 425 degrees. On a rimmed baking sheet, combine squash and chickpeas with 3 tablespoons oil; season well with salt and pepper. Toss to coat, then spread in an even layer. Rub chicken with 1 tablespoon oil, season with salt and pepper, and arrange on top, skin-side up. Roast for 20 minutes, then stir in dates, and roast until squash is golden and chicken is cooked through, about 20 to 25 minutes longer.
  • While the mixture roasts, in a small bowl, whisk the remaining 1/4 cup oil with the olives, parsley, capers and caper brine, and lemon juice. Season the olive relish with salt and pepper, then set aside.
  • Divide the roasted chicken, squash, dates and chickpeas among plates. Stir any pan juices into the relish, then spoon the relish on top of each serving. Serve with lemon wedges.

SHEET PAN MUSTARD CHICKEN WITH ROASTED BUTTERNUT SQUASH



Sheet Pan Mustard Chicken with Roasted Butternut Squash image

This one-pan roasted chicken with butternut squash makes for a quick and easy fall dinner idea. You just need to toss everything together and bake!

Provided by Fioa

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 9

cooking spray
¼ cup olive oil, divided
2 tablespoons Dijon mustard
2 tablespoons apple cider
4 skinless, boneless chicken breasts
1 ½ teaspoons crushed rosemary
salt, divided
1 teaspoon ground black pepper, divided
5 cups cubed butternut squash

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
  • Whisk 2 tablespoons olive oil, mustard, and apple cider in a bowl.
  • Sprinkle chicken breasts with rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper. Place on one side of the baking sheet; brush with mustard mixture. Place butternut squash on the other side of the baking sheet; drizzle with remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss until well coated.
  • Roast in the preheated oven until squash is tender and chicken is golden, 35 to 40 minutes. Baste chicken with mustard mixture several times during roasting.

Nutrition Facts : Calories 343.7 calories, Carbohydrate 23.7 g, Cholesterol 67.2 mg, Fat 16.6 g, Fiber 3.7 g, Protein 26.3 g, SaturatedFat 2.7 g, Sodium 1127.5 mg, Sugar 4.7 g

SHEET-PAN CHICKEN WITH SWEET POTATOES AND FENNEL



Sheet-Pan Chicken With Sweet Potatoes and Fennel image

This easy, sheet-pan dinner sings thanks to its zingy vinaigrette of sharp pecorino, warming cracked pepper and bright lemon - which you'll want to slather on everything. These flavors really get a chance to shine drizzled on top of roast chicken and seasonal vegetables. Don't be afraid to substitute the sweet potatoes and fennel with whatever vegetables you have on hand. Serve the dish with a handful of leafy greens and a generous amount of the vinaigrette.

Provided by Yewande Komolafe

Categories     dinner, weekday, weeknight, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

2 1/2 to 3 pounds bone-in, skin-on chicken breasts (about 10 to 12 ounces each)
1/2 cup olive oil
Kosher salt
2 medium sweet potatoes, cut into 1-inch pieces (about 1 1/4 pounds)
1 small fennel bulb, cut into 1-inch wedges, fronds chopped and reserved
1/4 cup white wine vinegar
1 lemon, zested, plus 2 tablespoons juice
1 tablespoon Dijon mustard
1 garlic clove, grated
1 1/2 teaspoons black pepper, plus more to taste
1 cup crumbled or grated pecorino cheese
1/4 cup parsley, leaves and tender stems
4 cups leafy greens, such as baby spinach or torn kale (optional)

Steps:

  • Heat oven to 425 degrees. In a large bowl, toss chicken with 2 tablespoons oil. Season with salt and arrange on a large rimmed baking sheet, skin-side up.
  • In the same bowl, toss potatoes and fennel with 2 tablespoons oil. Season with salt and arrange in an even layer around the chicken.
  • Roast until chicken and potatoes are a deep golden brown and fennel is starting to caramelize at the edges, about 35 to 45 minutes.
  • As chicken cooks, combine vinegar, lemon zest and juice, mustard, garlic and 1 1/2 teaspoon pepper in a small bowl. Whisk in remaining 1/4 cup olive oil in a thin stream and stir in pecorino. Season with salt and pepper.
  • Transfer the chicken to a cutting board to rest. Toss the fennel fronds and parsley with the roasted vegetables.
  • To serve, cut the chicken off the bone and slice. Divide chicken and vegetables among plates. Serve with a handful of leafy greens if you like, and spoon the pecorino vinaigrette over everything.

Nutrition Facts : @context http, Calories 983, UnsaturatedFat 44 grams, Carbohydrate 19 grams, Fat 65 grams, Fiber 4 grams, Protein 78 grams, SaturatedFat 18 grams, Sodium 1179 milligrams, Sugar 5 grams, TransFat 0 grams

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Top Asked Questions

How to cook chicken and squash on the stove?
Toss to coat, then spread in an even layer. Rub chicken with 1 tablespoon oil, season with salt and pepper, and arrange on top, skin-side up. Roast for 20 minutes, then stir in dates, and roast until squash is golden and chicken is cooked through, about 20 to 25 minutes longer.
How to cook squash and chickpeas with chicken?
On a rimmed baking sheet, combine squash and chickpeas with 3 tablespoons oil; season well with salt and pepper. Toss to coat, then spread in an even layer. Rub chicken with 1 tablespoon oil, season with salt and pepper, and arrange on top, skin-side up.
What is a one Pan chicken and squash dinner?
This One Pan Chicken and Squash Dinner is a simple baked chicken recipe with roasted butternut squash. A delicious roasted chicken thighs recipe with garlic, thyme, and paprika – One Pan Meal your whole family will enjoy! PIN this One Pan Meal recipe to your Pinterest board.
How to make chicken parmesan with butternut squash?
Put butternut squash, Brussels sprouts, and salt and pepper in a mixing bowl and toss with olive oil. Take the hot pan out of the oven and place chicken breasts on the pan. Season with salt and pepper and then brush the maple mustard sauce all over the chicken. Now, spread mixed vegetables around the chicken, making sure not to overcrowd them.

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