One Pan Chicken and Squash Dinner
This One Pan Chicken and Squash Dinner is a simple baked chicken recipe with roasted butternut squash. A delicious roasted chicken thighs recipe with garlic, thyme, and paprika – One Pan Meal your whole family will enjoy!
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One Pan Meals are the answer
Do you know why one pan or one-pot dinners are so popular? It’s because nobody likes doing dishes if they don’t have to. I’m guessing I’m not the only one that can think of other things to do instead of doing dishes.
This One Pan Meal with Roasted Butternut Squash and Chicken Thighs is your ultimate fall comfort food recipe idea. All you have to do here is toss all the ingredients together, in no particular order, put in the oven and wait. Waiting is probably the hardest part of this recipe.
Butternut Squash is the key ingredient in this recipe
I am telling you if you like squash – prepare to be amazed! As the Chicken Thighs roast, the juices seep out and into the Butternut Squash permeating it with flavor. The garlic, thyme, paprika and a little kick from the pepper flakes makes this one pan meal wonder – well, absolutely wonderful! Whether you’re a seasoned cook or someone who doesn’t know your way around the kitchen, you can make this One Pan Chicken and Squash dinner.
Can I make this Chicken Thighs recipe with chicken drumsticks?
You may substitute the chicken thighs with drumsticks, you will just bake this dish for 5-10 minutes less.
What do I make this One Pan Meal in?
If you want your chicken thighs and butternut squash to be crispier use the large rimmed baking sheet. Or you can use a simple glass baking dish.
One Pan Chicken & Squash Dinner
Yields: 4 servings
Ingredients:
- Preheat oven to 375F with the baking rack in the middle. Line a jelly roll baking sheet with parchment paper.
- Prepare butternut squash.
- Combine all ingredients in a bowl or in the prepared baking pan.
- Toss everything together until all ingredients are coated evenly.
- Distribute everything in the large jelly roll pan. Bake in a preheated to 375 F oven for 1 hour. Increase heat to 425 and bake for another 10-20 minutes until the chicken is golden in color.
- Remove from the oven and serve 2 chicken thighs with about 8 pieces of squash per serving. Sprinkle with chopped parsley as a garnish if desired.
What is your favorite vegetable to bake your one pan chicken recipes with?
There are so many different ingredients you can make one pan chicken dinners with. I love using all kinds of ingredients. Such as potatoes, zucchini, carrots, and so much more. What do you use?
Other great One-Pan Meals to enjoy:
- One Pan Chicken and Potatoes – Another simple meal your family will love!
- Potato Salmon and Asparagus One Pan Dinner – A clean and easy dinner.
- One Pan Meal-Baked chicken and Potatoes – Drumsticks with potatoes baked in garlic, paprika, and olive oil.
One Pan Chicken and Squash Dinner
This One Pan Chicken and Squash Dinner is a simple baked chicken recipe with roasted butternut squash. A delicious roasted chicken thighs recipe with garlic, thyme, and paprika - One Pan Meal your whole family will enjoy!
Ingredients
- 1 butternut squash prepped according to these directions {How to cut and prep squash}
- 8 chicken thighs fat trimmed
- 10 cloves garlic peeled
- 3 Tbsp olive oil
- 3/4 Tbsp kosher salt
- 1 tsp ground black pepper
- 1 tsp paprika
- 1/2 tsp crushed chili peppers optional
- 2-3 twigs fresh thyme optional
- 1/4 cup finely chopped parsley for garnish (optional)
Instructions
-
Preheat oven to 375°F with the baking rack in the middle. Line a jelly roll baking sheet with parchment paper.
-
Combine all ingredients in a bowl or in the prepared baking pan.
-
Toss everything together until all ingredients are coated evenly.
-
Distribute everything in the jelly roll pan. Bake in a preheated to 375°F oven for 1 hour. Increase heat to 425 and bake for another 10-20 minutes until the chicken is golden in color.
-
Remove from the oven and serve 2 chicken thighs with about 8 pieces of squash per serving. Sprinkle with chopped parsley as garnish if desired.
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Marina | Let the Baking Begin
This was simple to make and absolutely delicious! My husband and I practically fought over the roasted garlic cloves
Absolutely delicious! Thank you for sharing this recipe.
This came out great! And it was easy (I cheated with store cut up butternut squash). Cooked it on parchment paper. Added some garlic powder and onion powder, and a sprinkle of dried thyme on each piece of chicken. Cooked with the underside facing up first, then flipped it to brown the skin side. My oven runs less hot so cooked it on convection for a total of an hour. Tested with a thermometer. This is a keeper. Thanks!
Had a Butternut Squash hat I needed to use so I googled Butternut squash and chicken thighs. This recipe come up first. So glad it did. Easy to make and so delicious. I added a chopped jarge white onion, some dried Thyme and parsley. My husband loved it and said I should make it again soon. I definitely will.
This looks delicious! Can I use frozen squash? Would I need to thaw it first?
Can you use pre cut squash from the store and skinless chicken thighs?
yes
Delicious! Only made a couple changes: skinned the chicken thighs, and tossed with rosemary sprigs, thyme sprigs, and sage that came in a bundle. Also bought pre-peeled butternut squash, which made this dish really easy. Easy clean-up, too! Nice, comforting but healthy fall dinner.
The squash and chicken roasted nicely but I recommend cutting back on the black pepper as it overwhelmed the dish. If I make this dish again, I will use half of the recommended pepper, no fresh thyme and less olive oil.
This is a great recipe. I will admit that I did not follow the measurements but I did use all the ingredients in the recipe. I also added kale to it and it was yummy! I would recommend chopping the garlic because they do blend in with the chicken. Will definitely make this again! Wish I could add a picture of my finished dinner with the kale.
What is a jelly roll pan and what can I substitute for this pan
Any rimmed baking sheet Pan (12”x18” or larger)
Easily a new staple for me in our kitchen. This was so so easy and tasty!!!! THANK YOU
Hey Marina,
I really liked the recipe and tried out this weekend. I would like to share the same on https://holisticfoods.com. Would that be ok.
PS: Mentioning the source of article.
Hi,
You’re welcome to share it on your page, just make sure to put the recipe in your own words and include a link back to this page.
Best of luck!
Delicious! I live on a boat so always look for one pan meals. The flavors were incredible. Saving to make this again.
This looks so good and I hope to make it soon! Thought you’d want to know though that the link in instruction #1 for how to cut and prep a butternut squash doesn’t seem to be working.
Hi Lydia!
Thank you!
I’ve looked at the instructions and all of the links open for me. Although, there’s no links in the steps #1. Only in step 2. Are you sure this is the recipe where the link doesn’t open? Let me know if it’s still giving you trouble, or if it was just a temporary glitch.
I hope you have a good day Lydia!
I am not a huge fan of butternut squash but have a ton frozen from the garden. This was so tasty! I added some broccoli also from the freezer. This idea is a keeper!
So awesome! Thank you for sharing your feedback!
Hi I am trying this recipe tonight with a few adjustments (never had butternut squash before) I am adding a few other veg I need to use up otherwise go in the bin, I am using boneless thighs. Will let you know how I go on.
What if I wanted to use boneless skinless chicken breasts?
Could you use chicken breast for this recipe?
This was SO good, but chicken was dry. Should I have covered everything with foil?
Hi Dawn, the size of chicken thighs varies greatly so it could be that your chicken thighs were a lot smaller then mine, so they cooked faster and dried out. Next time, just reduce the cooking time or use a thermometer and remove the chicken from the oven when it reaches 165F.
Delicious! I threw in 1/2 cup of cranberries that I needed to use up plus a few splashes of apple cider. Used boneless thighs and kept close watch in case they needed less time.
Looks like you definitely know what you’re doing in the kitchen! That sounds delicious!
Easy to make, and tasted great. Just I added some red onion for richer flavor.
That’s a great idea! Slightly charred onions are my favorite!
Made this for dinner tonight – it was super easy ( I used pre-cut squash) and delicious!
Thank you for sharing your feedback Sue!
We love this recipe! So easy and so delicious! When I first made this my husband was very skeptical and I could tell he wasn’t too excited about dinner until he tried it. The squash is phenomenal!
Thank you Valentina! I’m glad you guys enjoyed this dinner!
Hi,
Is this for boneless chicken thighs or bone-in?
Regarding the one-pot chicken and squash dish… One and one quarter TABLESPOONS of salt?? Yikes. Good recipe, but I’m wondering if that’s a typo. I plan to try this recipe soon, but I will use a lot less salt, like maybe a few sprinkles from my salt shaker..
Hi Shary, The butternut squash is pretty big and there’s 8 chicken thighs which is a lot too. You can of course put less salt to your taste 🙂
Love your one pan dishes! They are always so delicious!
Thanks Chels!