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–+ servings
Amanda Runnels

Sheet Pan Cinnamon Roasted Chicken with Butternut and Sage

Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings: 5
Course: Main Course, Meal
Cuisine: AIP, Autoimmune Protocol, Paleo
Ingredients Equipment Method Notes

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

Equipment

  • 2 large sheet pans
  • parchment paper

Method
 

  1. Preheat the oven to 400°F and line two sheet pans with parchment paper.
To prepare the marinade:
  1. Set ½ teaspoon of ground cinnamon aside, then combine the remaining ingredients in a bowl. Use a whisk to combine thoroughly.
  2. 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):
  1. Peel, deseed and cut the butternut squash into 1" cubes.
  2. Place the squash in a large bowl, and combine with the remaining ingredients. Spread the squash across one of the sheet pans.
  3. When the chicken is done marinating, place it on the second sheet pan. Sprinkle the remaining ½ teaspoon of ground cinnamon across the top.
  4. Place both pans in the oven: the butternut squash will go on the lower rack, and the chicken will go on the middle rack.
  5. Set a timer for 40 minutes. When 15 minutes have passed, use a basting brush to reapply some of the marinade to the chicken.
  6. 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

Serve this sheet pan meal with a salad on the side or sauteed greens (like kale or chard)!
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