Autumn's Harvest One-Pan Chicken & Butternut Squash
This one-pan meal features juicy bone-in chicken and tender butternut squash, apples, and red onion, all seasoned with aromatic herbs and roasted to perfection. It's a delicious and easy way to enjoy the flavors of autumn.
Equipment
- Oven
- Large baking sheet
- Parchment paper
- Large bowl
- Medium bowl
Ingredients
Chicken
- 1.5-2 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, or a mix)
Produce
- 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1 large apple (Honeycrisp or Fuji), cored and cut into 1-inch wedges
- 1 small red onion, cut into thick wedges
Pantry
- 3 tablespoons extra virgin olive oil
- 1 tablespoon pure maple syrup optional
Seasoning
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt or to taste
- 0.5 teaspoon freshly ground black pepper or to taste
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Combine Ingredients
- In a large bowl, toss the butternut squash, apple, and red onion with 2 tablespoons of olive oil, rosemary, thyme, garlic powder, smoked paprika, salt, and pepper until evenly coated.
- Pat the chicken pieces dry and drizzle with the remaining 1 tablespoon of olive oil and maple syrup (if using); season generously with salt and pepper.
Roast
- Spread the seasoned squash mixture on one half of the baking sheet and the chicken pieces on the other half, ensuring even spacing.
- Roast for 25-30 minutes, then flip the chicken and toss the squash; continue roasting for another 20-25 minutes until the chicken reaches 165°F (74°C) and the squash is tender.
Serve
- Let the chicken rest for 5-10 minutes before serving to ensure juiciness. Serve hot.
Notes
For extra crispiness, you can broil the chicken for the last few minutes, watching carefully to prevent burning.