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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’veΒ 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! πŸ™‚

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: 431 kcal

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

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  • 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.

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. 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

  2. 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.

  3. 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

  4. 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!

  5. 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! πŸ™‚ Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  6. 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!

  7. 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 πŸ™‚

  8. 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.

  9. 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!

  10. 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.

  11. 4 stars
    This was delicious and really pretty easy! I used chicken breasts as that is what I had–the pomegranite seeds topped it all off so beautifully. You really can’t miss with acorn squash and pomegranite. This would be a nice holiday dish because it is so sweet, spicy and colorful. It would be great at Hannukah.

  12. Omg this looks wonderful! Hey Tieghan, do u think I can use pomegranate molasses and thin it a tad with water in replacement of pom juice? Love your recipes, you are amazing!

    1. Hi! I dont think you need to thin it much, but I think pom molasses will be great! Please let me know if you have any other questions. Hope you love this recipe! πŸ™‚

  13. I just stumbled across your blog from pinterest. Your recipes look amazing! I was wondering what brand sweet Thai chili sauce you use? Can’t wait to try some recipes!

    1. Thank you so much, Ashley! I use Thai Kitchens brand sweet Thai chili sauce! πŸ™‚ Let me know if you have other questions.

  14. Holy smokes was this gooooood! I used a variety of squash that I had on hand. My son who does not eat squash loved it!! Thank you so much for making dinner a joy for me again. Sometimes you can get it a rut and loose the love of cooking. This recipe is genius!

  15. Just made this! Delish! I subbed the acorn squash for butternut squash which worked well. I definitely needed to simmer the sauce to thicken it too, but it was worth dirtying the pot:)

  16. Once my mother bought pomegranate seeds from Costco, I would NOT stop using them on top of my sweet potatoes! They added the perfect amount of color, tartness and flavor in every bite! I love that you’ve whipped them into such a creative and colorful recipe. And I swear–ANY recipe with kabocha squash wins me over!

  17. Made this for dinner tonight, and it was great! Super easy to put together and so yummy! I did end up using two pans, but that’s no big deal.

  18. I don’t know that I’ve ever commented on a food blog before but HOLY MOLY I just made this and I’m in love. I did one sheet for the chicken and one for the squash because they wouldn’t fit on one. We were going to skip the rice in an attempt to be lower-carb but once I saw all that delicious sauce I couldn’t resist…I went for quinoa though! Definitely going on rotation. Thanks for the fantastic recipe

  19. I saw this on instagram and have been following you. A couple nights ago, I finally made it and it was delicious! I took a picture (that I can’t upload here) but suffice it to say, wonderful weeknight meal. I also served it with roasted Brussels sprouts. Thank you!

  20. I saw this on instagram and have been following you. A couple nights ago, I finally made it and it was delicious! I took a picture (that I can’t upload here) but suffice it to say, wonderful weeknight meal. I also served it with roasted Brussels sprouts. Thank you!

    1. Sounds amazing Nina! Totally wish I could see the final dish, but I am sure it looked awesome! So happy you loved it, Thank you!

  21. Oh my oh my.. I tried this yesterday and was absolutely mind blown. Such an easy, quite healthy, exotic amazing recipe! I’m from Germany and couldn’t get my hands on any of those pumpkins, so I substituted it with Butternut Squash, which was lovely. My whole family loved it and this will definitely be cooked again.

    By the way, the sticky glaze I made turned out great, so it really might depend on what kind of sweet chili sauce you are using. πŸ™‚

    Thank you for sharing this amazing dish!

    xx from Germany

  22. Hi, I was wondering what I could replace the sweet Thai chili sauce with? My kids thought the last dish I made it with was to hot. I love the favor so I’d like something similar if possible.
    Thank you!

    1. HI! You could use 1/2 cup honey mixed with 1-2 teaspoon chili sauce. That should give you the sweet flavor, but without the all the spice. That said I have not tried this so I can’t say for sure. Let me know if you have any other questions. Thank you! πŸ™‚

  23. I made this last night and it was a major hit! My husband isn’t a big fan of squash, so I’m always looking for a way to get him to eat more of it in the autumn. I expected he’d need some of the pomegranate sauce to drizzle over the squash, but he loved it with just the honey and oil.

    My pomegranate sticky sauce was a little wet, so I simmered it down for about 5 minutes and got the perfect sticky consistency to coat the chicken. The sauce was delicious, and I can’t wait to have the leftovers from dinner for lunch.

  24. Hi Tieghan, love this. Would you like to share this with the other participants in Food on Friday over at Carole’s Chatter? I have a weekly link up party – each week there is a different ingredient or theme. The current theme is Pumpkin and/or Parsnip.

    You can see upcoming themes in one of the pages at the top of my home page. If you would like to join in the fun please schedule a reminder for each week. The collection starts at 7am Friday New Zealand time – which is probably some time Thursday your time – I do find time zones quite confusing. Hope to see you soon. Cheers, Carole

  25. I can’t believe it’s already time for poms again! Not complaining though because they make everything prettier and tastier πŸ™‚

  26. Yay for the return of pomegranates! This look like one delicious dish Tieghan! I’m drooling over that sauce!

  27. Pomegranates and squash are like my favorite things . . I LOVE this chicken. . looks amazing and delicious!

  28. Oh yes I love one pan/one pot dishes! So easy and not a whole lot of stuffs to wash afterwards. This looks incredibly good and honestly, I have not tried cooking with pomegranates but I know I don’t have to go find anywhere else but here to find inspirations in how to integrate it in, and I know you’ve got loads of those! And yes, with rice because DUH lol! The first thing my hubby bought before I got here in the US is rice cooker! πŸ˜‰

  29. Tried it right away and it was wonderful in terms of taste. Sauce wasn’t sticky though and when I attempted to spread it back in chicken halfway through, it was very thin on the parchment. Advice?

    1. Hey Karen, I am so sorry the sauce was not sticky enough. I am not sure what went wrong, maybe your brand of sweet thai chile sauce is thinner than mine. To create a sticky sauce, you can one, put the sauce in a small saucepan and simmer over medium heat until thickened. That should take around 5-10 minutes. or two, you can reduce the soy sauce and pomegranate juice to 1/4 cup to create a stickier sauce as well. Let me know if you have any questions and sorry for the trouble. Thanks!

  30. Pomegranate season is the best! It’s one of my favorite fruit and this dish just screams autumn! Sign me up!

  31. This is so creative!!! I am loving the combo of squash with the sweet chili sauce and pomegranate! I am so excited to make this!

  32. I love sweet chili sauce! I add it to almost everything that I make in the kitchen. I’m glad you were able to convert this into a one pan dish – that makes it even more appealing than it already was!

    John Munro

  33. Loving all the one pan dinners I am seeing around lately. And this one looks like the best of the bunch! YAY for pomegranates! One of the best parts of the cold months πŸ™‚

  34. Wow! This looks beautiful and sounds wonderful. I have some Delicata squash that I bought this week, I might just sub them in here instead of the recipe that I was planning for them. Yum!

  35. Hooray, the pommies are back! This looks so delicious, I will plan on making it this weekend. Yum, yum, yum. πŸ˜€

  36. Oh yeah! I am making this! I’ve been getting kabocha squash in my CSA box every week and now it’s gonna sit on a pan with some sticky chicken! Yum!

  37. I’m SO in love with squash + pom combos right now, I’m eating it on the daily!!! this looks awesome.

  38. Now this is what I call a perfection! Thanks for the inspiration! I don’t use squash much but this is going to change now! πŸ™‚

  39. I love that you use pomegranate as part of an entree! Now I know what I can do with all the pomegranate we have in the next couple months!

  40. Hi T!

    great recipe, look forwad to try it. πŸ™‚

    I was wondering if maybee, you could make a category under recipes that collected all of you quick weekday dinners? Maybee all of those who you can cook in 30-60 minutes?

    Would be very much appreciated, so I (and all other meal preppers) can prep a quick mealplan and do groceries for one week ahead πŸ™‚

    THANKS for a lovely blog and drool worthy recipes! <3

    1. Hey Camilla!! I LOVE this idea and have actually thought to add something like it myself, but just have not yet. I will try and get working on it ASAP. Thank you for such a great suggestion. Please let me know if you ever have any other suggestions or questions. Thank you so much! πŸ™‚