Chipotle-Rubbed Chicken Sheet-Pan Dinner with Roasted Salsa Verde & Acorn Squash

I am such a sauce person! This roasted tomatillo and garlic sauce was absolutely incredible. The acorn squash is roasted on the sheet pan with the chicken and sauce ingredients, absorbing all of the flavors too. It would be a wonderful dish to serve as part of a Cinco de Mayo celebration. In fact, I might make it again on Cinco de Mayo! 🙂

This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I used boneless, skinless thighs instead of bone-in, and adjusted the method and roasting times accordingly.

I’m bringing this delicious dish to share at Angie’s Fiesta Friday #221 this week, hosted by Jenny @ Dragonfly Home Recipes. Enjoy!

Yield: Serves 4 to 5

• 12 oz tomatillos (about 6 medium)
• 8 garlic cloves
• 4 scallions
• 1 jalapeño
• 6 T extra-virgin olive oil, divided
• coarse salt
• 10 boneless, skinless chicken thighs (about 3 lbs), trimmed
• 2 T adobo sauce, from 1 can chipotles in adobo
• 1 tsp honey
• 1 tsp ground cumin, divided
• 1 medium acorn squash
• ½ bunch cilantro, divided
• lime wedges, for serving
• brown Basmati rice, for serving

1. Place a rack in upper third of oven; preheat to 425°, preferably on convection roast.
2. Start by assembling all the ingredients for the salsa: Remove husks from the tomatillos and rinse. Cut any larger ones in half and arrange on a baking sheet.
3. Smash the garlic cloves with the flat side of your knife and remove skins. Add to baking sheet with tomatillos.
4. Trim ends of scallions and discard, then cut scallions crosswise into 1-inch pieces. Add to baking sheet.
5. Cut the jalapeño in half lengthwise, pull out stem and ribs, and place on baking sheet. Wash hands!
6. Drizzle 2 T oil over vegetables; season with salt. Toss with hands to coat, then push vegetables to one side of baking sheet so they’re taking up about one-third of sheet; set aside.
7. Cut the acorn squash in half and scoop out seeds with spoon. Cut each half in quarters again to make 8 equal wedges.
8. Arrange squash on baking sheet on the opposite side of the baking sheet from the tomatillos (leaving room in the center for the chicken). (I placed each slice on its side so that it could absorb more pan drippings.)
9. Drizzle squash with 2 T oil. Season with salt and sprinkle with remaining ½ tsp cumin.
10. Place baking sheet with tomatillo mixture and acorn squash in the preheated oven for 12 minutes while you prepare the chicken.
11. Pat the chicken thighs dry with paper towels. Season all over with salt.
12. Whisk 2 T adobo sauce (from 1 can chipotles in adobo), 1 tsp honey, ½ tsp cumin, and 2 T oil in a large bowl until smooth.
13. Add chicken to bowl and toss with tongs until coated.
14. After the vegetables have par-baked for 12 minutes, arrange chicken, using tongs, in the center of the baking sheet.
15. Roast until chicken thighs are browned on top and meat is cooked through (165 degrees on an instant-read thermometer), tomatillos are lightly charred on top, and squash is fork-tender about 20 additional minutes.
16. Let cool slightly. While chicken is cooling, pick about ½ cup cilantro leaves from bunch, reserving stems, and set aside for serving.
17. Transfer chicken and squash to a platter.
18. Tip all remaining ingredients, along with ½ cup of pan juices, into a blender. (I used a Vitamix.) Add cilantro, stems and all; season with a bit more salt. Blend, thinning with more pan juices if needed, until smooth and pourable.
19. Spoon salsa over platter and top with reserved cilantro leaves.
20. Serve with brown Basmati rice and lime wedges alongside.

One Year Ago: Roasted Chicken Thighs over Herbed Pea & Spinach Puree

Two Years Ago: North African Meatballs

Four Years Ago:

• Creamy Poblano & Ancho Chicken Tacos: Mix & Match Fillings
• Rick Bayless’ Red Mole Enchiladas with Shredded Chicken

Five Years Ago:

• No-Bake Vegetarian Enchiladas with Smoky Tomatillo Salsa
• Creamy Chicken & Greens with Roasted Poblano Tacos
• Tacos with Tangy Cilantro Chicken
• Rick Bayless’ Swiss Chard Tacos with Caramelized Onion, Fresh Cheese, & Red Chile

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Shrimp in Green Mole

I am a HUGE fan of a flavorful green sauce. This one did not disappoint. I would have just gobbled up the sauce with rice, but I served it with shrimp for the rest of the family. 😉 The shrimp is cooked in the wonderful sauce, so it was also delicious!

This recipe was adapted from The New York Times, contributed by Martha Rose Shulman. I loved the contrasting texture from the crunchy, pan-toasted pumpkin seed garnish. Excellent.

Yield: Serves 4

• ½ cup hulled untoasted pumpkin seeds
• ½ pound tomatillos, husked, rinsed and coarsely chopped
• 1 serrano chile or 1/2 jalapeño (more to taste), stemmed and roughly chopped
• 3 large romaine lettuce leaves, preferably the outer leaves, torn into pieces
• ¼ cup chopped white onion, soaked for 5 minutes in cold water, drained and rinsed, plus more for garnish
• 2 garlic cloves, peeled
• ¼ cup tightly packed chopped cilantro, plus cilantro leaves and sprigs for garnish
• 1 ½ cups chicken stock
• 1 tablespoon canola or extra-virgin olive oil
• ½ teaspoon cumin seeds, ground
• Kosher salt and black pepper, to taste
• 1 pound medium-large tail-on shrimp, shelled and deveined (I used 21-25 count per pound)
• brown Basmati rice, for serving

1. Heat a heavy straight-sided skillet or a saucepan over medium heat and add pumpkin seeds. Wait until you hear one seed pop, then stir constantly until they have puffed and popped and smell toasty, about 3 to 5 minutes. Do not let them darken beyond golden or they will taste bitter. Transfer to a bowl and allow to cool. Remove 2 tablespoons to use as garnish and set aside.
2. Place remaining cooled pumpkin seeds in a blender or Vitamix, and add tomatillos, chile, lettuce, onion, garlic, cilantro and 1/2 cup chicken stock. Cover and blend mixture until smooth, stopping the blender to stir if necessary.
3. Heat oil in the skillet or saucepan over medium-high heat. Add cumin and let it sizzle for a couple of seconds, then add puréed tomatillo mixture.
4. Cook, stirring often, until sauce darkens and thickens, 8 to 10 minutes. It will splutter, so be careful. You can hold the lid above the pot to shield yourself and the stove, or set the lid on the pot to partly cover it.
5. Add remaining cup of chicken stock, bring to a simmer, reduce heat to medium-low and simmer, uncovered, stirring often, until sauce is thick and creamy, 10 to 20 minutes. Season to taste with salt.
6. Season shrimp with salt and pepper. Shortly before serving, bring mole sauce to a simmer and add shrimp. Simmer 5 to 8 minutes, until the shrimp are cooked through but still moist.
7. Serve over rice, garnishing each serving with toasted pumpkin seeds, diced onion, and cilantro.

Note: The sauce can be made up to three days ahead and kept refrigerated until ready to use it. Alternatively, it can be frozen, just whisk or blend to restore its consistency after thawing.

Three Years Ago:

• Rick Bayless’ Red Mole Enchiladas with Shredded Chicken

Four Years Ago:

• Tacos with Tangy Cilantro Chicken
• No-Bake Vegetarian Enchiladas
• Smoky Tomatillo Salsa

If you like this you may also like:

• Pork Chile Verde

Pork Chile Verde

As I love sharing recipes, I am also thrilled when someone shares a recipe with me! 🙂 My son’s swimming coach texted me the link to this wonderful dish after she made it for her family. What fun! She knew we would enjoy it too.

This recipe was adapted from Today.com, contributed by Padma Lakshmi. I doubled the garlic, reduced the pork, used large onions, and seeded the jalapeños. We ate it over brown Basmati rice with cornbread on the side. Full-flavored and absolutely fabulous!

Yield: Serves 6

• 1 pound tomatillos, husks removed and quartered
• 2 avocados, peeled and pitted
• 4 jalapeños, seeded
• 1 cup fresh cilantro
• 4 tablespoons lime juice
• coarse salt
• 3 tablespoons plus 2 teaspoons olive oil, divided
• 2 tablespoons white wine vinegar
• 8 cloves garlic
• 2 tablespoons sesame seeds, divided
• 2 large yellow onions, diced
• 1 tablespoon dried oregano, preferably Mexican
• 1 teaspoon cumin seeds
• 1 teaspoon crushed red pepper flakes
• 1 1/4 to 1/2 pounds ground pork
• 1 shot tequila, preferably Alejo
• 15 oz can cannellini beans, drained
• 2 cups chicken stock
• 1 lime, juiced, optional
• rice, for serving, optional

1. In a blender (I used a Vitamix), combine the tomatillos, avocados, jalapeños, four cloves of garlic, cilantro, lime juice, 2 teaspoons of olive oil, salt, 1 tablespoon of sesame seeds and 2 tablespoons of white wine vinegar. Puree until smooth. (Side note: This makes a great salsa verde sauce on its own; you may want to buy double the ingredients and use the extra as a dipping sauce for other savory treats!)
2. In a heavy soup pot, heat 3 tablespoons of olive oil over medium heat. Slice remaining four cloves of the garlic in half, and cook for 1 minute.
3. Add the onions, oregano, cumin, remaining sesame seeds and red pepper flakes, and cook for 4 to 5 minutes, until onions are translucent.
4. Add the ground pork and cook until no longer pink, about 6 minutes.
5. Add in the shot of tequila.
6. Add the tomatillo sauce, beans and water or stock to the pork mixture.
7. Bring to a gentle boil. Reduce heat to low, and simmer for 30 minutes, stirring often.
8. Stir in the lime juice just before serving, if desired.

One Year Ago:

• Chorizo-Potato Tacos

Two Years Ago:

• Corn Queso Fundido
• Dark Meat Chicken Chili

Three Years Ago:

• Chicken Chili with Chipotle and Poblano Chiles
• Slow-Cooker Chicken Mole

Four Years Ago:

• Chipotle Chicken & Rice
• Enchiladas Suizas