One-Pan Honey Sage Chicken and Acorn Squash Tips, FAQ & printable recipe

Tips for success

For the crispiest chicken skin, pat the thighs dry with paper towels before seasoning. You can also leave them uncovered in the fridge for 30 minutes to dry the skin further.

This helps the skin render and crisp up during roasting. Avoid flipping the chicken—cooking it skin-side up the whole time gives the best texture.

If the honey butter starts to burn in the pan, you can cover the pan loosely with foil for the last 10 minutes of roasting.

This will protect the honey from scorching while the chicken finishes cooking. Also, let the pan rest for a few minutes after roasting—this allows the juices to settle and makes serving easier.

Variations

• Maple-Bourbon Glaze: Replace the honey with pure maple syrup and add 1 tablespoon bourbon to the honey butter. The bourbon adds a smoky depth that pairs well with the sage and chicken.
• Spicy Harissa Version: Stir 1 teaspoon harissa paste into the honey butter for a spicy, smoky kick. Reduce the honey to 2 tablespoons and add a pinch of cayenne if you like extra heat.
• Citrus-Herb Twist: Add 1 teaspoon grated orange zest and 1 tablespoon fresh thyme leaves to the honey butter. The citrus brightens the dish and complements the sage.
• Vegetarian Sheet Pan: Skip the chicken and double the squash, adding halved Brussels sprouts and red onion wedges. Toss with the honey butter and roast until tender and caramelized.

Storage and make-ahead

Fridge

Leftovers keep in the fridge for up to 3 days in an airtight container. Reheat in a 350°F oven for 10-15 minutes.

Freezer

Freeze cooked chicken and squash in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.

Reheat

Reheat in a 350°F (175°C) oven for 10-15 minutes, or in a skillet over medium heat to restore crispness.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The chicken and squash can be reheated in a 350°F (175°C) oven for 10-15 minutes, or in the microwave. To keep the skin crispy, reheat in a skillet over medium heat.

You can prep the honey butter and slice the squash up to a day ahead. Store the honey butter in a small container and the squash in a sealed bag in the fridge.

Season the chicken and arrange the pan just before roasting. The honey butter can also be made 3 days ahead and kept refrigerated—warm it slightly before using.

Serving ideas

Serve this honey sage chicken and acorn squash straight from the pan for a casual weeknight dinner, or transfer to a platter for a more polished presentation.

The pan juices are delicious spooned over the chicken and squash. A side of crusty bread or a simple green salad would round out the meal nicely.

This dish pairs well with a variety of sides—try roasted green beans, a wild rice pilaf, or a crisp apple-celery slaw. For a festive fall dinner, serve alongside a cranberry sauce or a simple pan gravy. The sweet-savory flavors are versatile enough to complement many autumn favorites.

Frequently asked questions

Recipe card

One-Pan Honey Sage Chicken and Acorn Squash

Prep 15 minCook 40 minRest 5 minTotal 1 hServes 4

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 medium acorn squash, sliced into 1/2-inch half-moons
• 1/4 cup honey
• 1/4 cup unsalted butter, melted
• 2 tbsp fresh sage, chopped
• 1 tsp flaky sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Heat the oven to 425°F (220°C). Line a sheet pan with parchment paper. Arrange the chicken thighs and acorn squash slices in a single layer on the pan, leaving space between pieces so they brown evenly. Pat the chicken skin dry with paper towels.
2. In a small bowl, stir together the honey and melted butter until smooth. Use a pastry brush or spoon to drizzle the honey butter evenly over the chicken and squash, coating all surfaces.
3. Sprinkle the chopped sage, flaky sea salt, and black pepper over the chicken and squash, making sure to season both sides of the chicken thighs.
4. Place the sheet pan in the oven and roast for 35 to 40 minutes, until the chicken skin is deep golden and crisp and the squash is tender when pierced with a fork. If the squash finishes before the chicken, remove it to a plate and continue roasting the chicken.
5. Remove the pan from the oven and let the chicken rest for 5 minutes. This allows the juices to redistribute, keeping the meat moist.
6. Use a spatula to lift the chicken and squash from the pan, letting any excess honey butter drip back. Arrange on a platter and spoon any pan juices over the top. Serve hot.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

32 g

Carbohydrates

28 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.