Recipe: Flavor Skillet Chicken and Butternut Squash with Honey, Lime and Spice Flavors

For 4 people

Chicken and veggies on a baking sheet make weeknight dinners quick, easy and healthy. This one, with roasted squash and red onions, is tangy (lime juice), slightly tangy (Sriracha,) and a bit sweet (honey.) Peel the squash or leave the skin on; the skin of most butternut squash is not unpleasantly tough. Or buy peeled butternut halves. Spread a baking sheet with oil and move the squash slices and onion wedges around the pan until they are coated with oil, then flip them. Arrange the bone-in chicken breasts on top. After 15 minutes, brush the chicken and vegetables with a sauce of lime juice, honey and sriracha, then roast a little longer. Garnish the chicken with the bright flavors of fresh mint and cilantro. Winter food can be healthy but shouldn’t be boring.

4 tablespoons of olive oil
Grated zest of 1 lime
5 tablespoons lime juice (2 to 3 limes)
2 honey
1 sriracha
1 medium butternut squash (about 2 1/2 pounds), halved lengthwise, seeded, and sliced ​​1/2 inch thick (peeling optional)
1 large red onion, cut into 8 wedges
Salt, to taste
1 coffee Maras or Aleppo pepper
4 bone-in, skin-on chicken breasts cut in half (2 3/4 to 3 pounds total)
2 sprigs of fresh mint, leaves removed
4 sprigs of fresh cilantro, leaves removed

1. Set the oven to 425 degrees. Spread the bottom of a large rimmed baking sheet with 1 tablespoon olive oil.

2. In a small bowl, whisk lime and juice, honey, Sriracha and 2 tbsp olive oil until well blended.

3. Arrange the squash slices and onion wedges on the baking sheet in a single layer. Move them around the baking sheet to coat them in the oil. Return them. Sprinkle lightly with salt and Maras or Aleppo pepper.

4. Place the chicken breasts, skin side up, on the baking sheet, pushing aside the squash and onions to make room for them. If they don’t all fit in one layer, place the breasts on top of some of the vegetables. Brush the chicken with the remaining tablespoon of oil and sprinkle with salt and Maras or Aleppo pepper. Roast for 15 minutes.

5. Take the dish out of the oven. Using a pastry brush, generously brush the chicken and vegetables with the lime mixture (you won’t be using all of it at this point).

6. Return the pan to the oven. Continue cooking for 10 minutes. Remove pan from oven again, brush again with lime mixture. Roast for 5 to 10 minutes more, or until the chicken is lightly browned and a meat thermometer inserted into the thickest part of a breast registers 165 degrees. Vegetables should be tender when pierced with the tip of a knife. (Total cooking time is 30-35 minutes.)

7. Transfer the chicken to a dish and arrange the squash and onions around it. Garnish with a pinch of Maras or Aleppo pepper, mint leaves and coriander.

Sally Pasley Vargas

For 4 people

Chicken and veggies on a baking sheet make weeknight dinners quick, easy and healthy. This one, with roasted squash and red onions, is tangy (lime juice), slightly tangy (Sriracha,) and a bit sweet (honey.) Peel the squash or leave the skin on; the skin of most butternut squash is not unpleasantly tough. Or buy peeled butternut halves. Spread a baking sheet with oil and move the squash slices and onion wedges around the pan until they are coated with oil, then flip them. Arrange the bone-in chicken breasts on top. After 15 minutes, brush the chicken and vegetables with a sauce of lime juice, honey and sriracha, then roast a little longer. Garnish the chicken with the bright flavors of fresh mint and cilantro. Winter food can be healthy but shouldn’t be boring.

4 tablespoons of olive oil
Grated zest of 1 lime
5 tablespoons lime juice (2 to 3 limes)
2 honey
1 sriracha
1 medium butternut squash (about 2 1/2 pounds), halved lengthwise, seeded, and sliced ​​1/2 inch thick (peeling optional)
1 large red onion, cut into 8 wedges
Salt, to taste
1 coffee Maras or Aleppo pepper
4 bone-in, skin-on chicken breasts cut in half (2 3/4 to 3 pounds total)
2 sprigs of fresh mint, leaves removed
4 sprigs of fresh cilantro, leaves removed

1. Set the oven to 425 degrees. Spread the bottom of a large rimmed baking sheet with 1 tablespoon olive oil.

2. In a small bowl, whisk lime and juice, honey, Sriracha and 2 tbsp olive oil until well blended.

3. Arrange the squash slices and onion wedges on the baking sheet in a single layer. Move them around the baking sheet to coat them in the oil. Return them. Sprinkle lightly with salt and Maras or Aleppo pepper.

4. Place the chicken breasts, skin side up, on the baking sheet, pushing aside the squash and onions to make room for them. If they don’t all fit in one layer, place the breasts on top of some of the vegetables. Brush the chicken with the remaining tablespoon of oil and sprinkle with salt and Maras or Aleppo pepper. Roast for 15 minutes.

5. Take the dish out of the oven. Using a pastry brush, generously brush the chicken and vegetables with the lime mixture (you won’t be using all of it at this point).

6. Return the pan to the oven. Continue cooking for 10 minutes. Remove pan from oven again, brush again with lime mixture. Roast for 5 to 10 minutes more, or until the chicken is lightly browned and a meat thermometer inserted into the thickest part of a breast registers 165 degrees. Vegetables should be tender when pierced with the tip of a knife. (Total cooking time is 30-35 minutes.)

7. Transfer the chicken to a dish and arrange the squash and onions around it. Garnish with a pinch of Maras or Aleppo pepper, mint leaves and coriander.Sally Pasley Vargas