Best Sheet Pan Chicken with Apples and Delicata Squash Recipe – How To Make Sheet Pan Chicken with Apples and Delicata Squash

If fall flavors could hug you, this sheet pan chicken with apples and delicata squash would be the one doing it.
Juicy roasted chicken, caramelized delicata squash, and sweet-tart apples all roast together on one pan,
soaking up rosemary, garlic, and lemony goodness. It’s cozy enough for a Sunday dinner but easy enough for a
Tuesday when you’ve already used up 98% of your energy just answering emails.

Many popular U.S. recipes pair chicken with apples and squash because the combination hits that perfect sweet-savory
balance, especially with fall herbs like rosemary, thyme, and sage. Recipes from outlets like
Good Housekeeping, healthy eating blogs, and weeknight dinner sites often roast chicken thighs over
delicata or butternut squash and apples at high heat for crisp skin and tender vegetables.

This version borrows the best ideas: high-heat roasting for crispy skin, a quick mustard-maple marinade,
and the unbeatable combo of delicata squash (no peeling!) and crisp apples. The result is a sheet pan dinner
that tastes like you fussed, even though you mostly just chopped, tossed, and walked away.

Why This Sheet Pan Chicken with Apples and Delicata Squash Works So Well

1. A smart balance of sweet and savory

Chicken and apples are already a classic pairingU.S. recipes have been baking chicken with apples and onions
for years because the fruit adds moisture and gentle sweetness.
Add delicata squash, which caramelizes beautifully and has a naturally sweet, nutty flavor, and suddenly you have
a pan full of golden, glossy goodness that doesn’t need complicated sauces to taste special.

2. Delicata squash = minimal prep, big payoff

Many sheet pan chicken recipes use butternut squash, but delicata is the lazy cook’s dream:
you can eat the thin skin, so no peeling, just slice into half-moons and go.
Plenty of American weeknight recipes now spotlight delicata squash specifically for this reasonit cooks quickly
and roasts up tender with caramelized edges.

3. Sheet pan = less mess, more flavor

Sheet pan chicken dinners are popular for a reason. High-heat roasting on a rimmed baking sheet gives you
crispy chicken skin, deeply browned vegetables, and all those glorious pan juices.
Many trusted U.S. food sites recommend roasting chicken thighs at 400–425°F so the fat renders and the skin
crisps while the vegetables soften.
Everything cooks together, which means fewer dishes and more time to pretend you’re not already in your pajamas.

4. A flexible, forgiving recipe

This recipe is written with bone-in, skin-on chicken thighs (because flavor), but you can adapt it to breasts or
drumsticks. You can swap in different apple varieties or toss in extra vegetables like red onion,
Brussels sprouts, or carrots, a trick that shows up in several autumn sheet pan dinners.

Ingredients for Sheet Pan Chicken with Apples and Delicata Squash

Makes about 4 servings

For the chicken

• 2 to 2 ½ pounds bone-in, skin-on chicken thighs (about 4–6 pieces)
• 2 tablespoons olive oil
• 2 tablespoons Dijon or whole-grain mustard
• 1 ½ tablespoons pure maple syrup
• Juice of 1 lemon (about 2–3 tablespoons)
• 1 teaspoon lemon zest (optional but great)
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
• 1 ½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper

For the sheet pan veggies

• 1 medium delicata squash (about 1 pound), halved, seeded, and sliced into ½-inch half-moons
• 2 firm apples (such as Honeycrisp, Gala, or Pink Lady), cored and sliced into ½-inch wedges
• 1 small red onion, sliced into thick wedges
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 teaspoon maple syrup (optional, for extra caramelization)
• Fresh rosemary or thyme sprigs, for scattering on the pan

To finish (optional but lovely)

• 2 tablespoons chopped fresh parsley or sage
• Extra lemon wedges, for serving
• Flaky sea salt, for sprinkling

How to Make Sheet Pan Chicken with Apples and Delicata Squash

Step 1: Preheat the oven and prep the pan

Preheat your oven to 425°F (220°C).
Line a large rimmed baking sheet with parchment paper or foil for easier cleanup.
For extra-crispy chicken skin, you can slide the empty sheet pan into the oven while it preheats,
a trick used in several sheet pan recipes to give ingredients a head start on browning.

Step 2: Make the mustard-maple marinade

In a large bowl, whisk together:

• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 1 ½ tablespoons maple syrup
• Lemon juice and zest
• Minced garlic
• Chopped rosemary and thyme
• Salt and pepper

The mustard and maple syrup do double duty here: they add flavor and help everything brown nicely in the oven,
just like in other roasted chicken and squash recipes that use honey or maple-based glazes.

Step 3: Season the chicken

Pat the chicken thighs dry with paper towels (this is key for crisp skin).
Add the chicken to the bowl with the marinade and toss until each piece is thoroughly coated.
If you have time, let the chicken sit in the fridge for 20–30 minutes while you prep the vegetables,
so the flavors can really sink in.

Step 4: Toss the veggies

In a separate bowl, combine the sliced delicata squash, apple wedges, and red onion.
Drizzle with 1 tablespoon olive oil, the extra teaspoon of maple syrup (if using),
and sprinkle with salt and pepper. Toss to coat.
Several autumn sheet pan recipes mix the vegetables with a touch of maple or cider
to encourage deep caramelization and bring out their natural sweetness.

Step 5: Build the sheet pan

Spread the vegetable mixture in an even layer on the hot baking sheet.
Make space and nestle the chicken thighs on top, skin side up.
Scatter a few extra rosemary or thyme sprigs around the pan if you like.

Placing the chicken on top lets the juices baste the squash and apples as everything roasts,
a technique often used in sheet pan dinners with chicken thighs and vegetables.

Step 6: Roast to golden perfection

Roast in the preheated oven for 30–35 minutes,
rotating the pan halfway through for even browning.
The chicken is done when an instant-read thermometer inserted into the thickest part of a thigh
(not touching bone) reads at least 165°F.

The delicata squash should be tender and caramelized at the edges, the apples softened but not falling apart,
and the red onion slightly charred in spots. If you want extra crispiness on the chicken skin,
you can broil for 2–3 minutes at the endjust watch closely so it doesn’t go from golden to “oops” too quickly.

Step 7: Finish and serve

Let the pan rest for about 5 minutes after removing it from the oven.
Sprinkle chopped parsley or sage over the top and add a squeeze of fresh lemon.
Serve straight from the sheet pan (for maximum rustic charm) or transfer to a big platter.

This sheet pan chicken with apples and delicata squash is great on its own,
but it’s fantastic over a bed of arugula, wild rice, or mashed potatoes to catch every drop of those pan juices
a move also seen in recipes where roasted chicken and delicata squash are paired with greens and vinaigrettes.

Tips, Tricks, and Easy Variations

Choose the right apples

For roasting, you want apples that hold their shape and bring a bit of tartness.
Honeycrisp, Pink Lady, and Gala are all excellent options. Tender baking apples like McIntosh
can turn mushy, which is fine in applesauce but less exciting on your sheet pan.

Swap your squash if needed

Can’t find delicata squash? You can absolutely swap in butternut or acorn squash.
Just cut it into ¾-inch chunks and be sure the pieces are similar in size so they roast evenly.
Many fall sheet pan recipes in the U.S. use butternut squash with chicken and apples,
so you’re still firmly in “classic autumn dinner” territory.

Try different flavor profiles

• Apple cider twist: Replace some of the lemon juice with apple cider and add a splash to the pan for extra saucy goodness, similar to apple cider chicken sheet pan recipes.
• Smoky-sweet variation: Add ½ teaspoon smoked paprika or a pinch of cayenne to the marinade for gentle heat.
• Herb swap: Try fresh sage and thyme instead of rosemary for more Thanksgiving vibes.

Make it weeknight-friendly

If you’re short on time, you can:

• Marinate the chicken up to 24 hours ahead and store in the fridge.
• Pre-slice the delicata squash, apples, and onion in the morning and refrigerate them.
• Line the pan with parchment so cleanup is basically just “crumple and toss.”

How to store and reheat leftovers

Store leftovers in an airtight container in the fridge for up to 3–4 days.
Reheat on a small sheet pan at 375°F until warmed through, about 10–15 minutes.
The skin won’t be as shatteringly crisp as day one, but the flavors deepen and the apples and squash
almost turn into a chunky, savory-sweet compote that’s incredible over rice or quinoa.

Frequently Asked Questions

Can I use boneless, skinless chicken?

Yes, but you’ll want to adjust the timing. Boneless, skinless thighs usually cook in about 20–25 minutes at 425°F.
Add the vegetables to the pan first and give them a 10-minute head start before placing the chicken on top,
similar to how some recipes stagger roasting times for apples and vegetables before adding the chicken.

Is this recipe healthy?

Overall, this is a well-balanced meal: lean protein from the chicken, fiber and vitamins from the squash and apples,
and healthy fats from olive oil. Many nutrition-focused sites highlight sheet pan chicken with squash and apples
as a wholesome, gluten-free, and naturally sweet dinner option.

What should I serve with sheet pan chicken with apples and delicata squash?

Some great side ideas:

• Garlicky mashed potatoes or cauliflower mash
• Wild rice or farro
• Lightly dressed arugula salad with a sharp vinaigrette
• Crusty bread to mop up every last drop of pan juices

of Real-Life Experience with This Recipe

The first time you make this sheet pan chicken with apples and delicata squash,
you’ll probably think, “That’s it? Just chop, toss, roast?” And then somewhere around the 20-minute mark,
when your kitchen starts to smell like a fancy fall dinner party, you’ll start feeling pretty pleased with yourself.

One of the best things about this recipe is how forgiving it is.
Maybe you slice the delicata squash a little thicker on one side than the other.
Maybe you had one apple that was on the smaller side and one that could double as a paperweight.
Don’t stress it. Roasting has a magical way of evening things out.
The squash edges caramelize, the apples soften, and the onions melt down into sweet, jammy bites that cling to the chicken.

Over time, home cooks often turn recipes like this into their own personal “house special.”
You might decide you love it extra lemony and squeeze another half lemon over the pan as it comes out of the oven.
Or you might lean into the sweetness and add an extra drizzle of maple syrup to the vegetables before roasting,
creating almost a savory-sweet glaze at the bottom of the pan.

Another big win with this meal: it looks more impressive than it is.
Bring the whole sheet pan to the table, and people assume you’ve spent hours working on dinner.
The reality? Most of the cooking time is hands-off. While the chicken roasts, you can set the table,
make a quick salad, or just lean on the counter scrolling your phone and pretending you’re “monitoring the oven.”

This kind of sheet pan dinner also works beautifully for meal prep.
Roast the full batch on Sunday night, then pack leftovers with some greens and grains for ready-to-go lunches.
The roasted apples and squash hold up well and even gain flavor as they sit with the chicken and pan juices.
The next day, when you warm it up, you get that same cozy aroma all over againwhich makes your midday break
feel a lot more like a moment and less like inhaling a sad desk snack.

Families also tend to love this style of recipe because there’s something for everyone:
the crispy chicken skin for the texture fans, the sweet roasted apples for the fruit lovers,
the squash for anyone who wants to pretend they’re being very nutritionally responsible.
And if you have picky eaters, you can keep the seasoning on the milder side and let hot sauce,
extra herbs, or chili flakes live on the table for the more adventurous.

Finally, there’s something really satisfying about a one-pan meal that still feels special.
We’ve all made sheet pan dinners where everything sort of looks and tastes the same.
This sheet pan chicken with apples and delicata squash avoids that trap:
the chicken is crisp and savory, the squash is sweet and nutty,
the apples are bright and fruity, and the onions bring a little edge.
It’s layered, it’s colorful, and it feels seasonal without locking you into complicated holiday-level cooking.

Once you’ve made it a couple of times, you’ll probably start riffing:
swapping in pear for apple, adding Brussels sprouts, or using smoked paprika instead of rosemary.
That’s the beauty of a solid sheet pan blueprintonce you understand how the components work together,
you can play. And if the worst-case scenario is “slightly different but still delicious roasted chicken dinner,”
you’re in pretty great shape.

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