Sheet Pan Sticky Pomegranate Chicken and Honey Roasted Squash + Video

Meet your new cozy sheet pan dinner—sweet, tangy pomegranate-glazed chicken with caramelized honey-roasted squash. Everything roasts together, so the glaze gets glossy and the squash turns jammy at the edges.

It’s weeknight-simple, company-pretty, and perfect for fall and holiday vibes. Minimal prep, one pan, big flavor.

I had a reader who left a comment the other week saying she was worried I was not using Pomegranates anymore, well guys worry no more, my fridge is packed to the brim with perfectly red pomegranates and I have some serious ideas.

WATCH THE HOW-TO VIDEO:

Seeing that I’ve made this dish four times in the course of one week, I feel as if I’ve somewhat perfected it. The best part… I figured out how to make it all on just ONE sheet pan!

Yes!

At first I was just remaking this dish for the purpose of getting prettier photos, but then I started to think about the actual recipe itself. Like how could I make it easier, simpler, and just less of a hassle for us to all make on a busy weeknight?

And that’s when it hit me that this recipe could probably all be made on just one pan and all done in the oven. Of course if you want rice (which you do) you have to make that on the stove, but I think I could make rice in my sleep. So it’s not a huge deal to me.

What is a huge deal however, is minimal dishes to wash and easy prep time!! This recipe has both of the those!

You are so welcome!

So here’s how this works. You take both the chicken and squash and place it on one sheet pan. Add the sticky pomegranate glaze to the chicken and a little honey, salt + pepper to the squash. Transfer the pan to the oven and bake for around twenty-five minutes. When everything is done, the chicken should be perfectly roasted and the glaze super sticky. The squash should be tender and lightly caramelized!

Take everything out of the oven and add fresh pomegranate arils and a side of rice.

Done and DONE.

For real though, does it get any simpler? I have to say that I am pretty proud of myself for thinking up this whole “one pan” thing. I mean, I know it’s not a new concept, but it’s pretty new to me, and to be honest, I have a hard time figuring out how to fit my recipes onto just one pan or in just one pot. I’m always wanting to add more flavors and more layers of texture, but you know, sometimes simple just really works and that is for sure the case here.

This sheet pan sticky pomegranate chicken truly has all the flavors I love, and if you guys remember any of my recipes from last fall, then you know that I love pomegranate anything and everything!! This chicken is a sticky Thai chicken, made simple and delicious with sweet Thai chile sauce (my secret weapon for so many recipes!) + a little soy… it’s honestly just SO good! The honey roasted squash adds a nice fall vegetable side that pairs really well with the Thai flavors!

Perfect meal from now through the winter. Um, OK cool! 🙂

Ingredients:

• Chicken: Thighs stay juicier; breasts work if you watch for doneness (pull at 165°F internal). Bone-in, skin-on brings extra browning; add a little time as needed.

• Pomegranate: Juice gives a lighter, fruitier glaze; pomegranate molasses delivers deeper tang and faster stickiness (watch so it doesn’t over-reduce).

• Honey: Balances tart pomegranate and helps caramelize; maple is a fine swap for a darker, woodsy finish.

• Squash: Butternut or kabocha for creamy centers; delicata if you want edible skins and quicker tenderness. Cut pieces evenly for even browning.

• Aromatics & spices: Garlic, a pinch of cinnamon or cumin, and smoked paprika amplify warmth; fresh thyme or rosemary at the end keeps it bright.

• Oil & salt: Use a high-heat oil for roasting; season squash and chicken separately before glazing for better flavor penetration.

FAQs

Can I use pomegranate molasses instead of juice?
Yes—molasses gives a thicker, tangier glaze and sets faster. Use less than you would juice and keep an eye on browning so it doesn’t scorch.

Will this work with chicken breasts?
Totally. Roast until the thickest part hits 165°F and rest a few minutes; pulling right at doneness keeps them juicy.

What squash is best here?
Butternut or kabocha for creamy insides; delicata if you want tender skins you can eat. Aim for evenly sized pieces for even roasting.

How do I keep the honey from burning?
Roast on the middle rack, avoid overcrowding, and save a portion of glaze for the final few minutes or a quick broil so sugars caramelize—not char.

PS. I kind of LOVE how pretty this is, it’s those pomegranate arils, they get me every time! Love them!