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Recipes
February 2022

Sheet-Pan Chicken and Squash Salad

By Zaynab Issa

4.6

(32)

Sheet Pan Chicken and Squash Salad recipe
Photograph by Emma Fishman, food styling by Micah Morton

In this low-lift but jam-packed salad, a comforting medley of add-ins are all made on one sheet pan: There’s lemony roast chicken thighs, tender delicata squash, jammy shallots, and Halloumi cheese, which crisps into cheesy croutons. We love a big bowl of massaged kale, but feel free to use whatever salad greens you have on hand.

What you’ll need

Recipe information

  • Yield

    4 servings

Ingredients

4

garlic cloves, divided

Zest and juice of 1 small lemon

4

Tbsp. plus ⅓ cup extra-virgin olive oil, divided

3½

tsp. Diamond Crystal or 2 tsp. Morton kosher salt, divided

Freshly ground black pepper

6

skin-on, bone-in chicken thighs

1

medium delicata squash

6

oz. Halloumi cheese, cut into 1” cubes

2

tsp. ground cumin

4

shallots, thinly sliced

1

Tbsp. Dijon mustard

1

Tbsp. pure maple syrup

1

bunch kale, ribs and stems removed, leaves chopped

Need to make a substitution?

Preparation

  1. Step 1

    Place a rack in upper third of oven; preheat to 425°. Finely grate half of garlic into a large bowl. Mix in lemon zest, 3 Tbsp. oil, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; season with pepper. Pat chicken dry and place in bowl, turning and rubbing to evenly coat.

    Step 2

    Cut squash in half lengthwise; scoop out seeds and discard. Slice crosswise 1” thick. Place squash and Halloumi on one half of a large rimmed baking sheet. Drizzle 1 Tbsp. oil over, finely grate remaining garlic on top, and sprinkle cumin and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt evenly over. Season with pepper and toss to combine. Arrange into an even layer, keeping to the same side.

    Step 3

    Place shallot slices in 6 piles on other half of baking sheet; top each pile with a chicken thigh, skin side up. Roast until chicken is cooked through and squash is fork-tender, 33–36 minutes.

    Step 4

    Heat broiler. Broil vegetables and chicken until skin is golden brown and crisp, about 2 minutes.

    Step 5

    Meanwhile, whisk lemon juice, mustard, syrup, remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a clean large bowl; season with pepper. Gradually stream in remaining ⅓ cup oil, whisking until emulsified. Add kale; massage dressing into greens.

    Step 6

    Transfer chicken to a cutting board; thinly slice, discarding bones. Transfer to bowl with salad; add squash, Halloumi, and shallots and toss. Season with pepper.

Explore Bon AppétitDinnerMainSheet-Pan DinnersEasyWeeknightHealthyishGluten-FreeSaladHalloumiCheeseKaleLeafy GreensVegetableSquashDelicata SquashChicken ThighChickenPoultryRoast