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A full overhead view of a baking sheet filled with roasted chicken and butternut squash, garnished with cranberries, pepitas, and feta, highlighting chicken and butternut squash.

Best One Pan Chicken and Butternut Squash

Golden chicken thighs and caramelized butternut squash from one pan in 45 minutes stagger timing method, herb pairing guide, and sage brown butter finish make this the best fall chicken dinner in the rotation.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Fall, Main Course
Cuisine: American
Calories: 398
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 to 6 pieces Bone-in Skin-on Chicken Thighs about 2 lbs
  • 1 tbsp. Olive Oil
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • ½ tsp Dried Thyme
  • ¼ tsp Cinnamon subtle fall warmth
  • 1 tsp Salt
  • ½ tsp Black Pepper
Squash and Vegetables
  • 1 medium Butternut Squash about 2 lbs, peeled, cut into 1-inch cubes
  • 1 medium Red Onion cut into wedges
  • 4 cloves Garlic peeled, left whole
  • 2 tbsp Olive Oil
  • 3 sprigs Fresh Thyme
  • ½ tsp Salt
  • ¼ tsp Black Pepper
  • ¼ tsp Red Pepper Flakes optional
Sage Brown Butter
  • 3 tbsp Butter unsalted
  • 8 to 10 leaves Fresh Sage fresh only dried does not crisp properly
  • 1 tsp Lemon Juice stops cooking and brightens

Equipment

  • 1 Half-Sheet Pan (18x13 inch) minimum size smaller pan causes steaming
  • 1 Parchment Paper for easy cleanup
  • 1 Small Light-Colored Saucepan for brown butter light color lets you see browning
  • 1 Instant Read Thermometer for checking chicken doneness
  • 2 Large Bowls for seasoning chicken and squash separately

Method
 

Prep and Start Chicken
  1. Preheat Preheat oven to 425°F. Line half-sheet pan with parchment. Pan size matters smaller pans crowd ingredients and produce steaming instead of roasting.
    A clean, metal half-sheet pan lined with parchment paper, sitting on a light wood grain table, ready for preparing chicken and butternut squash.
  2. Season and Start Chicken Pat chicken dry. Brush with 1 tbsp olive oil. Combine smoked paprika, garlic powder, thyme, cinnamon, salt, and pepper rub over all surfaces including under skin. Place skin-side up on one half of pan. Bake 12 minutes alone.
    Raw chicken pieces brushed with olive oil on a parchment-lined baking sheet next to a bowl of spices, prepared for chicken and butternut squash.
Add Squash and Roast Together
  1. Prep Squash While Chicken Starts Toss squash cubes, red onion wedges, and whole garlic cloves with 2 tbsp. olive oil, thyme sprigs, salt, pepper, and red pepper flakes.
    Butternut squash cubes, red onion wedges, and garlic cloves being tossed with olive oil and seasonings in a bowl, prepared for chicken and butternut squash.
  2. Add Squash to Pan After 12 minutes remove pan. Add squash mixture to remaining half of pan around chicken single layer, no overlapping. Return to oven.
    Seasoned butternut squash and red onion wedges being added around the partially baked chicken on a baking sheet, prepared for chicken and butternut squash.
  3. Roast to Finish Roast 25 to 28 more minutes until chicken reaches 165°F at thickest part away from bone per USDA safe minimum cooking temperatures, skin is deep golden, and squash is tender with caramelized edges. Check at 25 minutes.
    Chicken and butternut squash roasting on a baking sheet inside a lit oven until the skin is deep golden and the squash is caramelized, prepared for chicken and butternut squash.
Finish
  1. Sage Brown Butter While chicken rests: melt butter in light-colored saucepan over medium heat. Add sage leaves. Swirl gently. When butter turns golden brown and smells nutty (watch 30 seconds between perfect and burnt), remove from heat. Add lemon juice immediately. Spoon over chicken and squash.
    Sage leaves frying in foaming brown butter inside a light-colored saucepan on a stovetop, prepared for chicken and butternut squash.
  2. Rest and Serve Rest 5 minutes. Add optional toppings cranberries, pepitas, crumbled feta. Serve directly from pan or transfer to platter.
    Roasted chicken and butternut squash garnished with cranberries, pepitas, and crumbled feta on a baking sheet, prepared for chicken and butternut squash.

Notes

Squash overcooked before chicken is done?
Move squash pieces to the edges of the pan cooler area. They will hold there while chicken finishes without over-roasting.
Frozen butternut squash?
Thaw completely. Pat very dry with paper towels for at least 5 minutes. Wet frozen squash steams instead of roasting.
Pre-cut butternut squash?
Excellent shortcut saves 15 minutes. Ensure pieces are roughly 1-inch. Cut down any larger pieces.
Chicken breast instead of thighs?
Add whole breasts 15 minutes after squash starts (not with chicken in Step 2). Check temperature at 20 minutes. Remove as soon as 165°F is reached.
Storage?
Fridge: 4 days. Freeze chicken only squash turns mushy when frozen. Best reheated in oven at 375°F uncovered for 10 to 12 minutes.