One-Pan Honey Sage Chicken and Acorn Squash

This one-pan honey sage chicken and acorn squash brings together crispy-skinned chicken thighs and sweet, caramelized squash in a single sheet pan. A simple honey butter glaze, fresh sage, and flaky salt create a savory-sweet coating that roasts into a golden, sticky finish.

It's the kind of dinner that feels special but comes together with minimal fuss—perfect for busy weeknights or a cozy fall meal. The entire dish cooks on one pan, so cleanup is a breeze.

Sheet pan dinners are a weeknight hero, and this honey sage chicken with acorn squash is one of the best. Bone-in, skin-on chicken thighs roast until the skin is shatteringly crisp, while acorn squash slices turn tender and caramelized at the edges.

The honey butter glaze—made with just honey and melted butter—creates a glossy, sweet coating that pairs beautifully with the earthy sage and the savory chicken. Everything cooks together on one pan, so you get a complete meal with minimal effort and even less cleanup.

Ingredients

Why this recipe works

The combination of bone-in, skin-on chicken thighs and high heat (425°F) is the secret to getting that deep golden, crispy skin without drying out the meat.

The chicken thighs stay juicy and flavorful while the skin renders and crisps up. At the same time, the acorn squash slices roast in the honey butter, absorbing the sweet and savory flavors as they soften and caramelize at the edges.

Using a single sheet pan means the chicken and squash cook together, sharing their juices and the honey butter glaze. The parchment paper keeps the pan easy to clean, and the high heat ensures everything gets a beautiful color without burning. The result is a cohesive dish where each component enhances the other, making it greater than the sum of its parts.

Notes and substitutions

Choose acorn squash that feels heavy for its size and has a deep green color with some orange patches. Slice it into half-moons about 1/2-inch thick so they cook evenly and become tender in the same time as the chicken. If your squash is very large, you may only need half of it—save the rest for another meal.

For the honey butter, use unsalted butter so you can control the salt level with the flaky sea salt. Fresh sage is essential here; dried sage won't have the same bright, aromatic flavor.

If you don't have flaky sea salt, kosher salt works well—just use about half the amount. You can also substitute the acorn squash with butternut squash or sweet potatoes if you prefer.

• Acorn squash: Butternut squash or sweet potato, cut into similar-sized wedges
• Fresh sage: 1 teaspoon dried sage, rubbed between fingers to release flavor
• Bone-in, skin-on chicken thighs: Bone-in, skin-on chicken drumsticks, adjusting cooking time as needed
• Flaky sea salt: Kosher salt, using about half the amount

Equipment

• Sheet pan
• Parchment paper
• Small bowl
• Chef's knife
• Cutting board
• Measuring spoons
• Pastry brush (optional)