Equipment
Ingredients
Chicken & Vegetables
- 800 g chicken thighs, bone-in, skin-on
- 600 g butternut squash, peeled, seeded, and cut into 2cm cubes
- 1 fennel bulb, cored and cut into wedges
- 1 red onion, cut into wedges
Chipotle Marinade
- 60 ml olive oil
- 30 g chipotle peppers in adobo, minced
- 3 garlic cloves, minced
- 5 g fennel seeds, crushed lightly
- 3 g ground cumin
- 6 g salt
- 2 g black pepper
Finishing
- 1 lime
- 10 g toasted sesame seeds
- 10 g fresh cilantro, roughly chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 471 kcal
- Protein
- 42 g
- Carbohydrates
- 20 g
- Fat
- 26 g
- Fiber
- 4 g
- Sugar
- 3 g
- Sodium
- 832 mg
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 15 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 188 mg
- Potassium
- 1077 mg
- Calcium
- 114 mg
- Iron
- 3.8 mg
- Magnesium
- 114 mg
- Phosphorus
- 449 mg
- Zinc
- 3.7 mg
- Vitamin A
- 863 mcg
- Vitamin C
- 32 mg
- Vitamin E
- 4.7 mg
- Vitamin K
- 17 mcg
- Vitamin B6
- 1.1 mg
- Vitamin B12
- 1.2 mcg
- Thiamin
- 0.37 mg
- Riboflavin
- 0.45 mg
- Niacin
- 13.2 mg
- Folate
- 51 mcg
- Water
- 282 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 220°C/425°F. Ensure the rack is in the center position.
In a large mixing bowl, combine olive oil, minced chipotle peppers, minced garlic, crushed fennel seeds, cumin, salt, and black pepper. Whisk to form a cohesive marinade.
Add the butternut squash cubes, fennel wedges, and red onion to the bowl. Toss well to coat evenly with the marinade. Remove the vegetables with a slotted spoon or tongs and place them on the rimmed baking sheet, leaving the remaining marinade in the bowl.
Add the chicken thighs to the bowl with the remaining marinade. Toss to coat thoroughly, ensuring the mixture gets under any loose skin.
Arrange the chicken thighs skin-side up on the baking sheet amidst the vegetables. Ensure the ingredients are spread out in a single layer and not piled on top of each other to promote roasting rather than steaming.
Roast for 35-40 minutes, rotating the pan halfway through. The chicken is done when the skin is crispy, the juices run clear, and the internal temperature reaches 74°C/165°F. The squash should be tender and caramelized.
Remove from the oven. Immediately squeeze fresh lime juice over the tray and sprinkle with lime zest, toasted sesame seeds, and cilantro.
Chef's Notes
- Pat the chicken skin very dry with paper towels before tossing in the marinade to ensure maximum crispiness.
- If using fennel seeds, lightly crushing them in a mortar and pestle releases their oils and makes them more aromatic than leaving them whole.
- For extra heat, include a teaspoon of the adobo sauce from the chipotle can in addition to the peppers.
- The combination of fennel seeds and fresh fennel bulb provides a lovely textural contrast; the seeds offer a concentrated burst of flavor while the roasted bulb becomes sweet and mellow.
Storage
Refrigerator: 3 days — Skin will lose crispness; reheat in oven or air fryer.
Freezer: 2 months — Squash texture may soften significantly upon thawing.
Reheating: Reheat in a 190°C/375°F oven for 10-15 minutes to recrisp skin.
Troubleshooting
Chicken skin is not crispy
Cause: Oven temperature too low or pan overcrowded
Fix: Switch oven to broiler/grill setting for 2-3 minutes, watching closely to prevent burning
Prevention: Ensure oven is fully preheated to 220°C and leave space between chicken pieces
Squash is mushy
Cause: Squash pieces cut too small
Fix: Cannot be fixed, serve as is (flavor will still be good)
Prevention: Cut squash into uniform 2cm (approx 1 inch) cubes
Cultural Context
This dish exemplifies modern fusion cooking, bridging the smoky heat of Mexican chipotles with the nutty, savory notes of sesame often found in Asian cuisine, grounded by the autumnal sweetness of North American squash. It reflects the contemporary 'tray bake' philosophy that prioritizes complex flavor development with minimal active effort.
