Name: Butternut Squash & Herb Sheet-Pan Chicken
Ingredients: 1½ pounds chicken thighs or breasts; 2 cups butternut squash (peeled and cubed); 2 tablespoons olive oil; 1 tablespoon fresh lemon juice; 2 cloves garlic (minced); 1 teaspoon dried oregano; ½ teaspoon dried thyme; ½ teaspoon sea salt; ¼ teaspoon black pepper

Butternut Squash & Herb Sheet-Pan Chicken

A simple, anti-inflammatory sheet-pan meal using roasted squash for natural sweetness and depth in place of tomato-based sauces. Designed for repeatable, low-effort dinners.

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Butternut Squash & Herb Sheet-Pan Chicken

Course Main Course

Cuisine American

Keyword Anti-inflammatory, Gluten-Free, High-Protein, Low-sugar

Ingredients

1½ pounds chicken thighs or breasts
2 cups butternut squash peeled and cubed
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 cloves garlic minced
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon sea salt
¼ teaspoon black pepper

Instructions

Preheat oven to 400°F.
Place chicken and squash on a large baking sheet.
In a small bowl, whisk olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
Pour mixture over chicken and squash, tossing to coat evenly.
Roast for 30–35 minutes, flipping once, until chicken is cooked through and squash is tender and lightly caramelized.
Serve immediately or portion for the week.

Notes

Swap squash for delicata or acorn squash if preferred.

Pairs well with steamed greens or simple rice.