Sheet-Pan Chicken With Black Beans and Squash
Ali Slagle published this recipe on cooking.nytimes.com. SeeMeCook added nutrition.
Read the original recipeImported by Anonymous on SeeMeCook
A flavorful and efficient sheet-pan meal featuring bone-in chicken thighs, sweet butternut squash, and crispy black beans seasoned with smoky chili powder and cumin.
- Time
- 45 minutes
- Equipment
- Oven
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Preheat your oven to 425°F (220 °C) (220°C (425 °F)).
On a large sheet pan, combine the chicken thighs, cubed butternut squash, rinsed black beans, and half of the sliced red onion.
Drizzle the avocado oil over the ingredients on the sheet pan, then sprinkle with the chili powder, ground cumin, and kosher salt.
Toss all the ingredients thoroughly to ensure they are evenly coated with the oil and spices, then spread them out into a single, even layer.
Roast in the oven until the chicken skin is deeply golden and crispy and the squash is tender, which should take approximately 25 to 30 minutes.
Remove from the oven and top the chicken and vegetables with the remaining raw red onion, fresh cilantro, toasted pepitas, dollops of sour cream, and a fresh squeeze of lime juice before serving.
Notes
To use boneless, skinless chicken thighs instead of bone-in, reduce the roasting time and check for an internal temperature of 165°F. You can purchase pre-cubed squash to save on prep time.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 646
- Protein
- 36 g
- Carbs
- 35 g
- Fat
- 41 g
- Fiber
- 10 g
Where the calories come from
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