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
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.