Hot Honey Roasted Butternut Squash and Chicken Sheet Pan
This Hot Honey Roasted Butternut Squash and Chicken Sheet Pan recipe is an easy, flavor-packed one-pan dinner featuring juicy roasted chicken, caramelized butternut squash, and a sweet-and-spicy hot honey glaze. Seasoned with smoked paprika, garlic, and herbs, everything roasts together on a single baking sheet for minimal cleanup and maximum flavor.Perfect for busy weeknights, meal prep, or cozy fall dinners, this wholesome recipe is naturally gluten-free, high in protein, and easy to customize with your favorite seasonal vegetables.
Ingredients
For the Chicken
- 1½ pounds boneless skinless chicken thighs or chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Butternut Squash
- 1 medium butternut squash peeled and cut into 1-inch cubes
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
Hot Honey Glaze
- ¼ cup hot honey
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard optional
- Pinch of red pepper flakes optional
Garnish
- Fresh parsley chopped
- Fresh thyme leaves
- Lemon wedges
- Goat cheese
Instructions
Prepare the Oven
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easier cleanup.
Season the Chicken
- Pat the chicken dry using paper towels. In a bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Coat the chicken evenly with the seasoning mixture.
Prepare the Squash
- Place the cubed butternut squash in another bowl. Toss with olive oil, salt, pepper, and smoked paprika until evenly coated.
Arrange on the Sheet Pan
- Spread the squash across one side of the baking sheet and place the chicken on the other side. Leave a little space between the ingredients to encourage browning instead of steaming.
Roast
- Bake for 25–30 minutes, turning the squash halfway through cooking. The squash should become tender with lightly caramelized edges, while the chicken should nearly reach its finished temperature.
Add the Hot Honey
- Whisk together the hot honey, apple cider vinegar, Dijon mustard, and red pepper flakes. Brush the glaze generously over the chicken and drizzle a little over the squash.
- Return the pan to the oven for another 8–10 minutes until the chicken reaches an internal temperature of 165°F (74°C).
Finish and Serve
- Allow the chicken to rest for five minutes before serving. Sprinkle with fresh parsley and thyme, then serve with lemon wedges for a bright finishing touch.