Ingredients

The following ingredients have 4 Servings
  • 5 tablespoons honey
  • 1 tablespoon lemon juice
  • 3 cloves garlic, finely chopped
  • 1/2 teaspoon red pepper flakes
  • 2 lb butternut squash, peeled, seeded and cut into 1-inch pieces (4 cups)
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground pepper
  • 4 bone-in skin-on chicken thighs (1 1/2 lb)

Instruction

  • Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
  • In small bowl, mix 4 tablespoons of the honey, the lemon juice, garlic and pepper flakes.
  • In medium bowl, mix squash, oil, 3/4 teaspoon of the salt and 3 tablespoons of the honey mixture. Toss to coat. Add squash mixture to pan.
  • Season chicken with remaining 3/4 teaspoon salt and the pepper. Add chicken to pan of squash; brush with 1 tablespoon of the honey mixture. Roast 15 minutes. Brush chicken with remaining 1 tablespoon honey mixture; return to oven 10 to 15 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and squash is lightly starting to turn brown and is just tender. Remove from oven; drizzle remaining 1 tablespoon honey over chicken, and serve.