This easy dinner with chicken thighs and butternut squash is a one-pan meal everyone will love. It's easy to make in under 30 minutes and makes great leftovers. (gluten free and dairy free)
Sheet pan dinners help me survive the busy weeks here at the Kelly house. There is nothing easier than throwing some protein and vegetables on a sheet pan and cooking for about 30 minutes.
Some of our favorites are Sheet Pan Salmon, Sheet Pan Sausage and Peppers, Sheet Pan Chicken Fajitas and Sheet Pan Brown Sugar Pork Chops.
I have another sheet pan dinner for you here - Sheet Pan Chicken With Butternut Squash. Isn't it gorgeous with all those fall colors?
I roasted butternut squash, apples, and onions for this one and drizzled them with honey. Butternut squash pairs so well with anything sweet so this combo is a hit.
The chicken got beautifully browned on top because of the high temperature used to roast it. We love chicken thighs in our house because they are more flavorful and fatty than chicken breasts. I almost always use skin on because it adds more fat and flavor to the dish but I don't eat the skin.
Ingredients For Sheet Pan Chicken with Butternut Squash
- chicken thighs - skin on, bone-in are the best choice for this and make for a juicer chicken
- diced apple - we love Honeycrisp Apples
- butternut squash - see below for cutting instructions
- honey
- extra virgin olive oil - I buy ours at Costco
- Kosher salt and pepper
- fresh parsley - for garnish
Instructions for Making Sheet Pan Chicken with Butternut Squash
- Preheat oven to 425 degrees Fahrenheit and place the rack in the center of the oven.
- Rinse chicken thighs and pat dry. Season generously with salt and pepper.
- Place chicken skin side up on a large-rimmed baking sheet lined with parchment paper.
- Drizzle chicken with honey and olive oil. Salt and pepper vegetables
- Place vegetables in a medium bowl and drizzle with honey, olive oil, salt, and pepper. Toss gently and place on the pan around the chicken.
- Roast for about 35-40 minutes. Use an internal meat thermometer to check for an internal temperature of 175.
More Healthy Chicken Recipes
- Instant Pot Chicken Stir Fry
- Instant Pot Sesame Chicken
- Instant Pot Chicken Teriyaki
- Sheet Pan Jerk Chicken with Pineapple
- Thai Basil Chicken with Rice Noodles
Sheet Pan Chicken With Butternut Squash
Ingredients
- 6 chicken thighs
- 1 apple, diced
- 1 butternut squash, diced
- 2 tablespoon honey
- 2 tablespoon olive oil
- salt and pepper
- parsley for garnish
Instructions
- Preheat oven to 425 degrees Fahrenheit and place the rack in the center of the oven.
- Rinse chicken thighs and pat dry. Season generously with salt and pepper.
- Place chicken skin side up on a large-rimmed baking sheet lined with parchment paper.
- Drizzle chicken with honey and olive oil. Salt and pepper vegetables
- Place vegetables in a medium bowl and drizzle with honey, olive oil, salt, and pepper. Toss gently and place on the pan around chicken.
- Roast for about 35-40 minutes. Use an internal meat thermometer to check for an internal temperature of 175 degrees.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
lisa @ garlicandzest.com says
I love simple dinners and this definitely fits the bill! Thanks for sharing -- I know what I'm making tonight...
Karen Kelly says
Thanks Lisa!
Kathy says
How much honey and oil for the drizzle? 2 TBS for the vegetables, what happened to the onion from the first comment? I didn't use the whole squash and I used 2 apples. Hope it all works put.