Sheet Pan Roasted Chicken with Butternut Squash | Culture Kitchen
- Recipe Yield: 6

Source: Powerhouse Productions / Powerhouse Productions
Recipe Courtesy of Bren Herrera
Instructions
Ingredients
- 2 lbs. Boneless, skinless chicken thighs
- Salt to taste
- Pepper to taste
- ½ teaspoon of cinnamon
- ½ teaspoon of nutmeg
- ¼ teaspoon of ground cloves
- ½ teaspoon of thyme.
- 2 cloves of minced garlic
- 6 cloves of whole garlic smashed
- 1 teaspoon of smoked paprika
- 2 cups of coconut milk.
- 2 medium sized butternut squash cut into 2-inch chunks
- 2 tablespoons of olive oil
- 1 large red onion cut into large chunks
- 1 lb. bunch of asparagus
- 16 oz. Can of whole artichokes drained
- 2 sprigs of thyme
- 1 lime
Method:
- Place chicken thighs in a bowl. Season with salt, pepper, cinnamon, nutmeg, cloves, thyme, minced garlic, smoked paprika and coconut milk. Mix all the ingredients well until the chicken is coated. Cover the bowl with Saran wrap and set inside a refrigerator for 35 to 45 minutes.
- Preheat your oven to 350°.
- Next, take another large bowl. And place in the butternut squash chunks. Coat with olive oil. Season with salt and pepper to taste and set aside.
- Coat a large sheet pan with olive oil. Place asparagus on the pan, lightly seasoned with salt. Place the chicken thighs onto the sheet pan. Next, place the artichokes onto the pan. Add the butternut squash chunks. Sliced onions, making sure all ingredients are evenly distributed around the pan so flavors can merge. Add the smashed garlic, thyme and squeeze the juice of the lime on top of all the ingredients on the sheet pan.
- Place the sheet pan in the oven for 30 minutes until the juices from the chicken runs clear, remove from oven and serve.