Sheet-Pan Chicken With Black Beans and Squash

Ingredients

• 1.5 lb bone-in, skin-on chicken thighs (patted dry)
• 1 lb butternut squash (cubed)
• 15 oz black beans (1 can, rinsed and shaken dry)
• 1 red onion (thinly sliced, divided)
• 3 tbsp avocado oil (or other neutral-tasting oil)
• 2 tsp chili powder
• 1 tsp ground cumin
• 1.5 tsp kosher salt (Diamond Crystal brand; or 3/4 tsp coarse kosher salt)
• cilantro (for serving)
• toasted pepitas (for serving)
• sour cream (for serving)
• lime wedges (for serving)

Steps

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   On a large sheet pan, combine the chicken thighs, cubed butternut squash, rinsed black beans, and half of the sliced red onion.

3. 3

   Drizzle the avocado oil over the ingredients on the sheet pan, then sprinkle with the chili powder, ground cumin, and kosher salt.

4. 4

   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.

5. 5

   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.

6. 6

   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 per serving

• main
• dinner
• sheet-pan
• chicken
• gluten-free
• healthy
• weeknight-dinner