This is a sweet and spicy one-pan meal that we adapted from “Sheet Pan Paleo” by Pamela Ellgen; the butternut squash is naturally sweet and the Serrano chilies in the marinade are delightfully spicy. After marinating overnight, the chicken thighs are bursting with flavor!
Chicken Adobo with Butternut Squash
- 1/4 cup fish sauce
- 1/4 cup rice wine vinegar
- 1 tbsp fresh ginger minced
- 2 serrano chiles thinly sliced
- 1/2 cup coconut oil
- 8 bone-in, skin-on chicken thighs
- 1 butternut squash peeled and diced into 1/2 or 1-inch cubes
- 1 tsp Kosher salt
- 3/4 tsp freshly ground black pepper
- Marinate the chicken: whisk together the fish sauce, rice wine vinegar, ginger, chiles, salt, pepper, and all but 2 tablespoons of the oil in a large bowl. Add the chicken thighs and coat thoroughly. Cover tightly and refrigerate for 12 hours (overnight).
- Preheat your oven to 450 degrees F. Line a large sheet pan with parchment paper.
- Toss the butternut squash with the remaining 2 tablespoons of oil, plus salt and pepper to taste. Spread the cubes onto the sheet pan.
- Remove the chicken thighs from the marinade and lay out across the sheet pan, skin-side up. Roast uncovered for 25-30 minutes or until the chicken reaches an internal temperature of 165 degrees F. The skin should reach a lovely golden coloring.
- If you plan to serve this with rice, prepare the rice according to package instructions while the chicken and squash roast in the oven.