Sheet Pan Chicken and Acorn Squash
Juicy rosemary-garlic chicken thighs roast alongside sweet acorn squash wedges and browned broccoli. Adding the broccoli partway through keeps it tender without burning.
- acorn squash
- autumn
- chicken
- dinner
- meat
- roast dinner
- roasted vegetables
- rosemary garlic
- sheet pan
- sheet pan dinner
- Cuisine
- American
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Check ingredients to include themPackage used · most used first
Fresh broccoli · 1 Pound
Broccoli Crown
Sale
73%
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Acorn squash · 1 Each
Green Acorn Squash
67%
Details
Bone-in, skin-on chicken thighs · 4 Each
Heritage Farm® Bone In Skin On Chicken Thighs
52%
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Garlic, minced · 4 Each
Garlic
40%
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Fresh rosemary, finely chopped · 2 Tablespoon
Simple Truth Organic® Rosemary
24%
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Olive oil · 4 Tablespoon
Filippo Berio Olive Oil
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12%
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Ground black pepper · 0.75 Teaspoon
Simple Truth Organic® Ground Black Pepper Shaker
Sale
4%
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Fine sea salt · 1.5 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
2%
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Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- Bone-in, skin-on chicken thighs-4 each
- Garlic cloves-4 each
- Fresh broccoli-1 pound
- Olive oil-1/4 cup
- Acorn squash-1 each
- Fresh rosemary-2 tablespoons
- Fine sea salt-1 1/2 teaspoons
- Ground black pepper-3/4 teaspoon
Position oven racks in the upper and lower thirds of the oven and preheat to 425°F. Wash your hands. Scrub the squash under running water, rinse the broccoli and rosemary, and dry everything thoroughly. Remove any damaged areas. Halve the squash lengthwise, scoop out the seeds, and cut it into 3/4-inch-thick wedges; leave the skin on. Cut the broccoli into large, approximately 2-inch florets. Peel the thick stalk and slice its tender interior into 1/2-inch pieces. Chop the rosemary and mince the garlic.
In the large bowl, toss the squash with 2 tablespoons olive oil, 1 tablespoon rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange the wedges on the sheet pans with a cut side down, reserving room for the chicken and, later, the broccoli.
In the small bowl, combine the garlic with 1 tablespoon olive oil, the remaining 1 tablespoon rosemary, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Pat the chicken dry with paper towels; do not rinse it. Gently loosen the skin and spread the garlic-rosemary mixture underneath, dividing it among all four thighs. Place the chicken skin-side up among the squash. Keep everything in a single layer with space between pieces.
Do not rinse raw chicken; wash hands and clean any utensils or surfaces that contact it before reuse.
Wash your hands and clean any surfaces and utensils that touched raw chicken. Place one sheet pan on each oven rack and roast for 25 minutes.
Clean surfaces and utensils that touched raw chicken before using them with cooked food.
Meanwhile, toss the broccoli in the large bowl with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
After 25 minutes, turn the squash wedges onto their other cut side. Divide the broccoli between the pans, placing flat surfaces against the metal wherever possible. Move the squash slightly to make room, but do not pile vegetables on top of one another. Switch the pans between racks and rotate them front to back.
Roast for another 20–25 minutes, until the broccoli is tender with browned edges, the squash is easily pierced with a knife, and the chicken skin is golden. Check each thigh with an instant-read thermometer inserted into the thickest part without touching bone; the chicken must reach at least 165°F. If necessary, continue roasting the chicken, transferring finished vegetables to a clean serving dish first.
Check each thigh in the thickest part without touching bone; confirm at least 165°F and clean the thermometer before and after use.
Let the chicken rest for 5 minutes. Serve each thigh with one-quarter of the squash and broccoli, dividing any pan juices among all four portions.
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