Sheet Pan Chicken with Acorn Squash and Fennel

Name: Sheet Pan Chicken with Acorn Squash and Fennel
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 3 pounds chicken parts (legs, thighs, wings, breast or a mixture of them); 1 fennel bulb; 2 medium apples; 10 garlic cloves; 3 medium acorn squash; 1 teaspoon fennel seeds; 1 tablespoon fresh chopped tarragon or 1 teaspoon dried tarragon; 1 cup apple cider; 2-3 tablespoons of olive oil

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If you're looking for a cozy, fuss-free meal that's delicious and nutritious, this Sheet-Pan Chicken with Acorn Squash and Fennel is perfect!

Baked Sheet Pan Chicken with Acorn Squash.

Ready in under an hour, this one-pan recipe combines roasted winter vegetables and tender chicken in a delightful combination of flavors. Whether you're planning a weeknight dinner or hosting a small gathering, this dish is a winner.

I love squash in the winter, especially roasted squash with coconut oil. I also love the aroma of freshly baked goods with pumpkin or the appetizers made with pumpkin puree, like this Sausage Pumpkin Pinwheels. My Pumpkin Cranberry Chocolate Chip Oatmeal Cookies are perfect for fall, but Pumpkin Bread With Walnuts And Raisins is my favorite.

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Why You’ll Love This Recipe
Ingredients & Substitutions
How to Make Sheet Pan Chicken with Acorn Squash and Fennel
Expert Tip
What To Serve With Acorn Squash and Fennel Chicken
Storage Instructions
Recipe Faqs
More One Pot Meals To Enjoy
📖 Recipe
💬 Comments

Why You’ll Love This Recipe

One-Pan Meal: Minimal prep and cleanup, making it ideal for busy days.
Healthy & Flavorful: Packed with seasonal ingredients like acorn squash, apples, and fennel, it's a wholesome meal that bursts with flavor.
Versatile: Perfect for dinner, but elegant enough to serve when entertaining.
Seasonal Delight: Featuring the best of winter produce, this dish will warm you up on chilly evenings.

Ingredients & Substitutions

Ingredients for Sheet Pan Chicken with Acorn Squash and Fennel.

Chicken: Use your favorite cut—legs, thighs, wings, or a mixture. If you prefer, you can swap chicken for pork chops or sausages.
Acorn Squash: Provides a nutty, slightly sweet flavor. You can use butternut or delicata squash if you don't have acorn squash.
Fennel Bulb: Adds a mild licorice flavor that pairs beautifully with the sweetness of the apples and squash. If fennel isn’t your thing, try using leeks or onions instead.
Apples: The tartness balances the rich flavors of the dish. Use your preferred variety, or swap with pears if desired.
Garlic: Roasted garlic becomes sweet and mellow—feel free to adjust the amount based on your preference.
Apple Cider: Adds acidity and a touch of sweetness. If unavailable, replace with apple juice, white wine, or chicken broth for a more savory option.
Fennel Seeds & Tarragon: These spices enhance the fennel flavor. You can omit the fennel seeds or substitute tarragon with thyme, rosemary, or sage for a different flavor profile.

How to Make Sheet Pan Chicken with Acorn Squash and Fennel

Step 1. Preheat your oven to 350°F (180°C).

Step 2: Prepare the vegetables. Clean the fennel bulb, remove the core, and slice it thinly. Core and segment the apples without peeling them, as the skin adds nutrients. Peel the garlic cloves and slice the acorn squash into rings, removing the seeds.

Step 3. Arrange the fennel, apples, squash, and garlic in a single layer on a baking tray. Place your chicken pieces on top of the vegetables.

Step 4. Drizzle everything with olive oil and pour over the apple cider. Sprinkle fennel seeds and tarragon, and season with salt and pepper. Toss gently to coat all the ingredients.

Unbaked Sheet Pan Chicken with Acorn Squash, Apples And Fennel.

Step 5. Roast for 40 minutes until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and caramelized.

Expert Tip

For an extra-crispy skin on the chicken, you can broil the dish for the last 5 minutes. Just be sure to keep an eye on it!

What To Serve With Acorn Squash and Fennel Chicken

This dish is a complete meal on its own, but you can pair it with:

A light salad, like arugula salad.
Roasted potatoes for a heartier meal.
A side of crusty bread to soak up the delicious juices

Storage Instructions

Refrigerator: Let the dish cool completely, then transfer to an airtight container. Store in the fridge for up to 3-4 days.

Freezer: Portion the chicken and vegetables into freezer-safe containers. Remove as much air as possible before sealing. Freeze for up to 2-3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat in a preheated oven at 350°F (180°C) for about 20 minutes or until warmed through. If reheating from frozen, add 10-15 minutes.

Recipe Faqs

Can I use a different type of squash?

Yes! While acorn squash offers a unique nutty flavor, you can easily swap it with butternut or delicata squash. Just keep in mind that cooking times may vary depending on the variety and thickness.

What can I substitute for apple cider?

If you don't have apple cider, you can use apple juice. For a more savory twist, chicken broth or white wine can work as substitutes, though the flavor profile will shift slightly.

Do I have to use fennel seeds?

Nope! You can leave them out if you don't have them on hand or aren't a fan of their flavor.

How do I know when the chicken is done?

The chicken is cooked when it reaches an internal temperature of 165°F (74°C). If you don't have a meat thermometer, look for clear juices and meat that shreds easily.