Sheet-Pan Chicken With Black Beans and Squash
35 to 40 min2 to 4 servings
Bone-in chicken thighs roasted with butternut squash and black beans on one pan, finished with fresh toppings.
| prepPreheat oven to 425°F / 220°C | |||
| 680 g bone-in, skin-on chicken thighs, patted dry | Toss chicken, squash, beans, onion, oil & spices | Spread evenly, roast 425°F / 220°C, 25–30 min | Top with remaining onion, cilantro, pepitas, sour cream & lime |
| 455 g butternut squash, cubed | |||
| 1 (425 g) can black beans, rinsed and shaken dry | |||
| 1 red onion, thinly sliced, divided (half for roasting) | |||
| 45 ml avocado or neutral oil | |||
| 2 teaspoons chili powder | |||
| 1 teaspoon ground cumin | |||
| 1 1/2 teaspoons Diamond Crystal kosher salt (or 3/4 teaspoon coarse kosher salt) | |||
| Cilantro, toasted pepitas, sour cream, lime wedges, or a combination, for serving (remaining onion) | |||
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