Sheet-Pan Chicken With Black Beans and Squash
Updated February 20, 2026
- Ready In
- 45 min
- Rating
- Comments
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Ingredients
1 ½ pounds bone-in, skin-on chicken thighs, patted dry
1 pound cubed butternut squash
1 (15-ounce) can black beans, rinsed and shaken dry
1 red onion, thinly sliced, divided
3 tablespoons avocado or other neutral-tasting oil
2 teaspoons chili powder
1 teaspoon ground cumin
Salt
Cilantro, toasted pepitas, sour cream, or lime wedges or a combination, for serving
Nutritional analysis per serving (2 to 4 servings)
35 grams carbs; 167 milligrams cholesterol; 635 calories; 19 grams monosaturated fat; 9 grams polyunsaturated fat; 9 grams saturated fat; 40 grams fat; 11 grams fiber; 1011 milligrams sodium; 36 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees. On a sheet pan, combine the chicken, squash, beans, half the red onion, oil, chili powder, cumin and 1½ teaspoons Diamond Crystal kosher salt (or ¾ teaspoon coarse kosher salt). Toss to coat, then spread into an even layer. Roast until the chicken skin is deeply golden and the squash is tender, 25 to 30 minutes.
- Step 2
Top the cooked chicken and vegetables as you like with the remaining red onion, cilantro, pepitas, dollops of sour cream and a squeeze of lime.
To use boneless, skinless thighs, toss them in the seasonings, then remove from the sheet pan. Roast the squash, onion and beans for 15 minutes, then add the thighs and continue to roast until cooked through, another 10 to 15 minutes. Broil for more browning if you like.
Private Notes
Comments
Another great Ali Slagle sheet pan dinner that'll be going into the rotation at our house! I subbed in sweet potatoes for the squash because I find them easier to work with and my family likes them better anyway. For toppings we had cilantro, lime, red onion, and feta. I doubled the recipe for our family of 4 (2 adults, 2 elementary-aged kids) hoping for leftovers. But everyone liked it and we only had one thigh leftover, so I think we would have been hungry if I hadn't.
NO comments yet? Made this last night, pretty easy, very good, was a hit (used less chili powder, we don't do spicy well). Curious what others have done to adjust the spice mix, but it was a hit as written (didn't need that much raw red onion at the end...)
New family favourite! My two-year-old loved this so much that in her bedtime prayers she said, “Thank you, God, for the new dinner.”
Several comments mentioned watery canned pumpkin. The canned pumpkin I used was thick and definitely not watery.
I was attracted to the combination of butternut squash and black beans, and it was definitely a winner. We used skinless-boneless thighs, and marinated the chicken and the vegetables in the seasoned oil for about an hour in advance before roasting. Although the tip for using boneless thighs suggested starting the vegetables first, I did everything together and both the chicken and the vegetables were perfectly done in just under 30 minutes. We garnished with cilantro, sour cream and pumpkin seeds. My one recommendation is to lightly toast the pumpkin seeds—it added a delicious crunch. Overall, a great dish that we will make again.
Used smoked paprika, pinch of cayenne, and a little extra cumin instead of chili powder. Also, mixed all the ingredients in a large bowl before spreading onto sheet pan, ensuring that the chicken was well coated with oil and spice. Absolutely delicious, and so easy.