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Sheet Pan Chipotle-Maple Chicken Thighs
Crispy on the outside and impossibly tender within, these bone-in chicken thighs roast alongside thick slices of acorn squash for a complete one-pan meal. The secret here is a quick microwave glaze made from maple syrup, adobo sauce, and apple cider vinegar that adds a sticky, caramelized finish under the broiler. Earthy cumin, spicy chipotle, and sweet maple create a deeply satisfying balance of flavors. You'll love how the bright pomegranate arils cut through the richness for a beautiful, restaurant-quality presentation.
Equipment
- Oven
- Baking sheet
Ingredients
- 1 medium acorn squash, seeded, cut into 1-inch-thick half-moons
- 2½ Tbsp. olive oil, divided
- 2¾ tsp. kosher salt, divided
- 1½ tsp. chipotle chile powder, divided
- 1¼ tsp. black pepper, divided
- 1 tsp. ground cumin, divided
- 8 (6-oz.) bone-in, skin-on chicken thighs
- 2 Tbsp. adobo sauce (from 1 [7-oz.] can chipotle chiles in adobo sauce)
- 1 tsp. apple cider vinegar
- ¼ tsp. dry mustard
- 5 Tbsp. pure maple syrup, divided
- ¼ cup pomegranate arils (optional)
Instructions
- 1Preheat the oven to 450°F and position the rack about 9 inches from the heat source.
- 2On a large foil-lined rimmed baking sheet, toss the squash with 1½ tablespoons of olive oil, 1 teaspoon of salt, ¾ teaspoon of chipotle powder, and ½ teaspoon each of black pepper and cumin. Spread the seasoned squash into an even layer.
- 3Coat the chicken thighs with the remaining 1 tablespoon of olive oil. Season them with 1½ teaspoons of salt, ½ teaspoon of black pepper, the remaining ¾ teaspoon of chipotle powder, and ½ teaspoon of cumin. Pat the chicken dry first if needed, as surface moisture prevents proper browning. Tuck the pieces among the squash.
- 4Roast for about 25 minutes, checking that the squash is soft and the thickest part of the chicken reaches an internal temperature of 165°F.
- 5While the chicken roasts, combine the adobo sauce, apple cider vinegar, dry mustard, 3 tablespoons of maple syrup, and the remaining ¼ teaspoon each of salt and black pepper in a microwave-safe bowl. Microwave on high for about 1½ minutes until it thickens slightly, then set it aside.
- 6Take the baking sheet out of the oven once the chicken is cooked, and switch the oven setting to broil. Brush the top of the squash with the remaining 2 tablespoons of maple syrup, and coat the chicken skin heavily with the thickened adobo glaze.
- 7Place the pan back in the oven and broil for about 2 minutes until everything is sticky and lightly charred. Keep a close eye on it here, as the sugars in the maple syrup can burn quickly.
- 8Transfer the chicken and squash to a serving dish. Scatter pomegranate arils over the top and finish with fresh cilantro.
Notes
- Make ahead: You can mix the adobo glaze up to 3 days in advance and store it in the fridge.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the oven to keep the chicken skin crispy.
- Swap: If you can't find acorn squash, butternut or delicata squash work beautifully here.