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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!

Roasted chicken thighs and butternut squash in a baking sheet topped with rosemary.

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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.Baked chicken thighs and roasted butternut squash on a blue plate topped with fresh rosemary.

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 roasted chicken and butternut squash in a baking sheet with garlic and greens.

One Pan Chicken & Squash Dinner

Yields: 4 servings

Ingredients:

Cubed butternut squash, chicken thighs and seasoning on a cutting board.

  1. Preheat oven to 375F with the baking rack in the middle. Line a jelly roll baking sheet with parchment paper.
  2. Prepare butternut squash.
  3. Combine all ingredients in a bowl or in the prepared baking pan.
  4. Toss everything together until all ingredients are coated evenly.

How to make this one pan chicken and squash recipe.

  1. 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.

Seasoned butternut squash and chicken thighs in a baking sheet with garlic, seasonings and fresh thyme.

  1. 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.

One pan chicken and squash baked in a baking sheet topped with fresh thyme.

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 Squash Dinner

4.96 from 63 votes

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!

Author: Marina | Let the Baking Begin!
Course: Entree
Cuisine: American
Keyword: one pan chicken and squash dinner, one pan dinner
Calories: 686 kcal
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 4 servings

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

  1. Preheat oven to 375°F with the baking rack in the middle. Line a jelly roll baking sheet with parchment paper.

  2. Combine all ingredients in a bowl or in the prepared baking pan.
  3. Toss everything together until all ingredients are coated evenly.
  4. 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.

  5. 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.
Nutrition Facts
One Pan Chicken and Squash Dinner
Amount Per Serving
Calories 686 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 11g69%
Cholesterol 221mg74%
Sodium 1491mg65%
Potassium 1166mg33%
Carbohydrates 25g8%
Fiber 4g17%
Sugar 4g4%
Protein 39g78%
Vitamin A 20390IU408%
Vitamin C 41.7mg51%
Calcium 122mg12%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Grace

    I haven’t tried your recipe yet but heard about it from a friend. The Ingredients just says 1 butternut squash but doesn’t give and idea of it’s weight. There are so many sizes – do you have an average weight for this recipe?

    · Reply
  • Dinah

    This was simple to make and absolutely delicious! My husband and I practically fought over the roasted garlic cloves

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  • Ann Tutewohl

    Absolutely delicious! Thank you for sharing this recipe.

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  • Juliette

    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!

    · Reply
  • Wendy O

    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.

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  • Brenda

    This looks delicious! Can I use frozen squash? Would I need to thaw it first?

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  • Ruth

    Can you use pre cut squash from the store and skinless chicken thighs?

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  • Alison

    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.

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  • Susan H.

    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.

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  • Aimee Neilko

    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.

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  • Helen R Segal

    What is a jelly roll pan and what can I substitute for this pan

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  • Cheri

    Easily a new staple for me in our kitchen. This was so so easy and tasty!!!! THANK YOU

    · Reply
  • 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.

    · Reply
    • 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!

      · Reply
  • Delicious! I live on a boat so always look for one pan meals. The flavors were incredible. Saving to make this again.

    · Reply
  • Lydia

    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.

    · Reply
    • 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!

      · Reply
  • Lori

    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!

    · Reply
  • 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.

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  • Jennifer Rosval Rosval

    What if I wanted to use boneless skinless chicken breasts?

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  • Clare

    Could you use chicken breast for this recipe?

    · Reply
  • Dawn Lockhart

    This was SO good, but chicken was dry. Should I have covered everything with foil?

    · Reply
    • 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.

      · Reply
  • Sue

    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.

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  • Liza

    Easy to make, and tasted great. Just I added some red onion for richer flavor.

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  • Sue English

    Made this for dinner tonight – it was super easy ( I used pre-cut squash) and delicious!

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  • Valentina

    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!

    · Reply
  • Jenny

    Hi,
    Is this for boneless chicken thighs or bone-in?

    · Reply
  • Shary

    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..

    · Reply
    • 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 🙂

      · Reply
  • chelslovesjosh

    Love your one pan dishes! They are always so delicious!

    · Reply

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