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Pomegranates are back!!

Sheet Pan Sticky Pomegranate Chicken and Honey Roasted Squash | @hbharvest

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.


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!


Sheet Pan Sticky Pomegranate Chicken and Honey Roasted Squash | @hbharvest Sheet Pan Sticky Pomegranate Chicken and Honey Roasted Squash | @hbharvest Sheet Pan Sticky Pomegranate Chicken and Honey Roasted Squash | @hbharvest

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!

Sheet Pan Sticky Pomegranate Chicken and Honey Roasted Squash | @hbharvest Sheet Pan Sticky Pomegranate Chicken and Honey Roasted Squash | @hbharvest

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! 🙂

Sheet Pan Sticky Pomegranate Chicken and Honey Roasted Squash | @hbharvest

Sheet Pan Sticky Pomegranate Chicken and Honey Roasted Squash.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 Servings
Calories Per Serving: 241 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 1/2 cup sweet Thai chili sauce
  • 1/4 cup pomegranate juice
  • 1/4 cup low sodium soy sauce
  • 1 inch piece fresh ginger peeled + grated
  • 1 clove garlic minced or grated
  • 2 pounds boneless skinless chicken breasts or thighs
  • 1 acorn or kabocha squash seeded + sliced into half rounds
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • kosher salt + pepper
  • arils from 1 pomegranate


  • Preheat the oven to 425 degrees F.
  • Make the pomegranate sticky glaze. In a medium bowl, combine the sweet Thai chili sauce, pomegranate juice, soy sauce, ginger and garlic.
  • Place the chicken and squash on a parchment lined baking sheet with the chicken at one end and the squash at another. Toss the chicken with half of the pomegranate sticky sauce, reserving the rest for serving. Toss the squash with olive oil, honey, salt and pepper.
  • Transfer to the oven and bake for 20-25 minutes or until the chicken is cooked through and the squash is tender. Halfway through cooking, Rotate the pan and spoon any sauce that has settled on the bottom of the pan over the chicken.
  • Remove from the oven and sprinkle the pomegranate arils over the chicken. Serve the chicken and squash over a bowl of rice drizzled with the remaining reserved pomegranate sticky sauce (see note). Garnish with pomegranate arils.


*If your sauce is not sticky enough for you liking, place the sauce in a small saucepan and set over medium heat. Simmer for 5-10 minutes or until just thickened. Serve with chicken.
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Sheet Pan Sticky Pomegranate Chicken and Honey Roasted Squash | @hbharvestPS. I kind of LOVE how pretty this is, it’s those pomegranate arils, they get me every time! Love them!

Sheet Pan Sticky Pomegranate Chicken and Honey Roasted Acorn Squash | @hbharvest

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    1. Hi Jeanne,
      You could use cranberry juice in place of the pomegranate juice. Please let me know if you give this recipe a try, I hope you love it! xT

  1. 5 stars
    I LOVE chicken and squash but never used acorn squash before. I made it tonight and it is DELICIOUS. My man even told me to put it in my recipe book immediately because it’s a winner. The chicken was juicy, the squash was perfect. Thank you! Awesome meal and for how fancy it looks, super easy for a weeknight.

    1. Hi Susanne,
      Happy Wednesday!! Thanks a bunch for making this recipe, I love to hear that it was enjoyed!!? xTieghan

  2. 1 star
    We didn’t really like this one. The sugars in the recipes caused a ton of smoke in my oven and made everything taste like smoke. Also, looked nothing like the pictures. Chicken was a pinkish color and cooked super fast (because of said smoke) and squash took a lot longer. Won’t be making again.

    1. Hi J! I am really sorry this recipe did not turn out well for you. If there is anything I can help with, please let me know! xTieghan

  3. 5 stars
    It was super delicious. I ended up doing twice as much sauce because it was more liquidy ( missed the tip to thicken it up by cooking ), added a bit of Ponzu to it as well. It really took 35 minutes and smelled amazing.

  4. we have a soy allergy in our family, is the soy necessary or do you think it would be ok to replace with Worcestershire or balsamic vinegar?

    1. Hey Amy, I would recommend using Tamari or Coconut Aminos in place of the soy. I think these will give you the best flavor. I am sure balsamic would be good as well, but it will change the flavors of the chicken. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  5. 5 stars
    We loved this! I used delicata squash, and served it over baby arugula and brown rice, so even MORE texture and color. I should have taken a photo, it was gorgeous plated. Thanks for a great recipe!

  6. 5 stars
    Yes I know this is two years later, but this is so tasty
    I made this last night, I really really was going to take a picture, but the smell was so good I forgot, My husband even like the rice, but he love the pomagranate arils.

    1. No need to peel and yes, you can eat the skin! Some people love it, some don’t, but I love it! 🙂 Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  7. 5 stars
    Love this recipe!! My kids ask me to make it often. So easy and packs a ton of flavor. Love it with your coconut rice. YUUUUUMY!

    1. That is so amazing! Thank you Colleen. I am so glad you and your kids love this recipe and I hope you love others on my blog as well!

  8. 5 stars
    Oh my gosh Tieghan! This was SO good!! Your sauce is to die for!
    With a houseful of picky eaters, I was unfortunately obliged to pass on the roasted squash, but I made up for it in my rice! I found some spiralized butternut squash at the store, so I chopped that up, told the bros it was carrot, and added it to the wok as part of my normal fried rice recipe (brown and wild rice, broccoli, green onion. spices). I don’t think I’ve ever seen my brothers eat so many veggies in one sitting! Pretty sure they were looking for any excuse to spoon on a little more of your fantastic sauce 🙂

  9. 4 stars
    Made the mistake of using a parchment paper on the pan the first time I made this (was hoping for a quick clean-up) and it wasn’t sticky at all. Made it again without the parchment and the sugars caramelized beautifully.

  10. 5 stars
    This is a definite keeper! Made it for my daughter’s birthday dinner, and everyone raved! Even my meat.and.potatoes husband. Beautiful plate!

  11. 5 stars
    This recipe is BOMB DOT COM. I would say if you are going to make a full 2 lbs of chicken, you would need to double the sauce. This was perfect with one pound and quinoa. DELICIOUS.