One-Pan Roasted Chicken and Butternut Squash

A simple, one-pan meal that's perfect for a weeknight dinner. The chicken is juicy and flavorful, while the butternut squash is roasted until caramelized and tender. The fresh herbs and spices add a bright, flavorful touch.

This recipe was inspired by a trip I took to the farmers' market last fall. I was looking for something to make for dinner that was both easy and flavorful, and I came across a beautiful butternut squash. I had never cooked with butternut squash before, but I was intrigued by its sweet, nutty flavor. I decided to pair it with some chicken breasts and roast them together. The result was a delicious, one-pan meal that the whole family loved.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 pound boneless, skinless chicken breasts or thighs
• 1 butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Toss chicken, butternut squash, oil, rosemary, thyme, salt, and pepper together in a large bowl.
3. Spread the mixture evenly in a single layer on a baking sheet.
4. Roast for 20-25 minutes, or until the chicken is cooked through and the butternut squash is tender and caramelized.
5. Garnish with parsley and cilantro.
6. Serve immediately.

Why It Works

• The high roasting temperature helps to caramelize the butternut squash and brown the chicken, giving the dish a rich, flavorful crust.
• The combination of rosemary, thyme, salt, and pepper adds a savory, herbaceous flavor to the chicken and squash.
• Roasting the chicken and squash together in one pan helps to create a flavorful pan sauce that coats the chicken and squash.
• The fresh parsley and cilantro add a bright, flavorful touch to the finished dish.