Description
Juicy balsamic roasted chicken thighs paired with caramelized acorn squash and fresh sage, all roasted together on one sheet pan for a cozy, flavorful meal.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 1 large acorn squash, sliced into ½-inch crescents
- ⅓ cup balsamic vinegar
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 8–10 fresh sage leaves, chopped
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 1 tablespoon honey (optional)
Instructions
- Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- In a mixing bowl, combine acorn squash slices, garlic, sage, olive oil, balsamic vinegar, salt, and pepper. Toss until evenly coated.
- Arrange squash on the sheet pan in a single layer. Nestle the chicken thighs between squash slices, skin side up.
- Drizzle honey over the squash if using. Make sure the chicken skin remains exposed.
- Roast for 35–40 minutes, flipping the squash halfway through, until chicken is golden and reaches an internal temperature of 165°F (74°C).
- Optional: Broil for 2–3 minutes for extra crispiness. Garnish with extra sage.
- Serve hot and enjoy.
Notes
- Pat chicken dry before roasting for crispier skin.
- Use good-quality aged balsamic for deeper flavor.
- Don’t overcrowd the pan — use two sheet pans if needed.
- Let the chicken rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg
Keywords: balsamic chicken, acorn squash dinner, roasted chicken thighs, one pan chicken, sage chicken recipe