October is here! I hope you’re as happy as I am about this. Of course, I have some big reasons to love this month: October celebrates my husband’s birthday, my birthday, AND our anniversary…three days in a row!! Most people say something like “boy I bet you guys do it up big each October,” and the truth is…we don’t. We aren’t “do it up big” people typically, and our inner-introverts prefer the comfort of our own kitchen (not that I’d say no to a night out now and again 😉.)
And that kitchen is where I tend to also steer clear of “doing it up big.” I like no-fuss recipes, even on our birthdays and anniversary. You know, recipes like this one! The process is straight-forward and simple, but the outcome is “date-night-in” worthy.
Not to mention, the aroma of that cinnamon cooking alongside the savory sage transforms the whole house into a restaurant lobby. We really enjoyed this one, and we hope you do, too!
Happy cooking, friends! – This recipe was created by Amanda Runnels (from Unrefined Junkie) for A Squirrel in the Kitchen.
Sheet Pan Cinnamon Roasted Chicken with Butternut and Sage
Equipment
- 2 large sheet pans
- parchment paper
Ingredients
For the chicken and marinade:
- 3½ pounds chicken thighs, bone-in with skin
- 3 cups unfiltered, unsweetened apple juice
- 2 tablespoons honey
- 1 tablespoon coconut aminos
- 2½ teaspoons ground cinnamon, divided
- ¼ teaspoon sea salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ginger powder
For the vegetables:
- 5 cups diced butternut squash
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- 4-5 garlic cloves, minced
- 2 tablespoons chopped fresh sage
Instructions
- Preheat the oven to 400°F and line two sheet pans with parchment paper.
To prepare the marinade:
- Set ½ teaspoon of ground cinnamon aside, then combine the remaining ingredients in a bowl. Use a whisk to combine thoroughly.
- Place the chicken in a large bowl, then pour the marinade over. Cover and place in the refrigerator to marinate for 1 hour.
To prepare the vegetables (while the chicken is marinating):
- Peel, deseed and cut the butternut squash into 1" cubes.
- Place the squash in a large bowl, and combine with the remaining ingredients. Spread the squash across one of the sheet pans.
- When the chicken is done marinating, place it on the second sheet pan. Sprinkle the remaining ½ teaspoon of ground cinnamon across the top.
- Place both pans in the oven: the butternut squash will go on the lower rack, and the chicken will go on the middle rack.
- Set a timer for 40 minutes. When 15 minutes have passed, use a basting brush to reapply some of the marinade to the chicken.
- Total cook time for each will be 35-40 minutes. The butternut squash will be done when it is tender and begins to crisp a bit at the edges. The chicken will be done when it has reachend an internal temperature of 165°F.
Notes
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