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A full pan of fall baked chicken and squash dinner with herbs.

Classic Fall Baked Chicken and Squash Dinner

This classic fall baked chicken and squash dinner is a simple yet flavorful meal, perfect for a cozy evening. Featuring tender chicken and caramelized butternut squash, it's a complete meal cooked on a single baking sheet.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 400 kcal

Equipment

  • Oven
  • Large baking sheet
  • Parchment paper
  • Large bowl

Ingredients
  

Main Ingredients

  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 1 medium butternut squash about 2 lbs, peeled, seeded, and cut into 1-inch cubes
  • 1 red onion cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste

Optional Garnish

  • Fresh parsley
  • pumpkin seeds
  • maple syrup

Instructions
 

Preparation

  • Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  • Combine cubed butternut squash and red onion wedges in a large bowl.
  • Drizzle vegetables with 1 tablespoon olive oil, ½ teaspoon rosemary, ½ teaspoon thyme, ¼ teaspoon garlic powder, ¼ teaspoon smoked paprika, salt, and pepper; toss to coat.
  • Spread seasoned vegetables on one half of the prepared baking sheet.
  • Add chicken to the same bowl and drizzle with remaining 1 tablespoon olive oil, ½ teaspoon rosemary, ½ teaspoon thyme, ¼ teaspoon garlic powder, ¼ teaspoon smoked paprika, salt, and pepper; toss to coat.

Cooking

  • Place seasoned chicken on the other half of the baking sheet, alongside the vegetables.
  • Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and squash is tender and caramelized. Stir vegetables halfway through baking for even browning if necessary.

Serving

  • Remove from oven. Garnish with fresh parsley, pumpkin seeds, or a drizzle of maple syrup, if desired, and serve immediately.

Notes

For extra flavor, you can marinate the chicken for at least 30 minutes before baking. Adjust the amount of spices to your personal preference. This recipe is easily adaptable to other fall vegetables like sweet potatoes or carrots.