4 servings
28 min
Winter is coming and it's never been a better time to roast those yummy fall and winter veggies! Tonight we were in the mood for chicken thighs, so we decided to bake them in a sheet pan with two of our favorite seasonal veggies: delicata squash and Brussels sprouts! This was an amazing combination that led to the Best Baked Chicken and Squash Recipe we've ever tasted!


As far as squash goes, delicata squash is one of the easier to cut...and it's on the smaller side. So, for a 28 min recipe, it seemed the most realistic. Plus, it's delicious! To prep the squash we (1) cut the squash length-wise, (2) ran a spoon along the middle of each section to scoop out all the seeds and gunk, and (3) sliced squash (skin facing up) into 1/4" cuts.Delicata squash is not as hard as some other squash. So, it's easier to get a knife through, as long as you do it carefully. We recommend an adult doing the first step (the bigger cutting task). And then a child can do the rest. One of our kids loved using the  Curious Chef Kids Knife and the other kids preferred the  Opinel Le Petite Chef Knife. Either way, kids can help out.Note: this post contains affiliate links
This dish is definitely on the healthier side! Often in the late Fall/Winter, we get excited about comfort foods involving heavier fats, sauces, creamy things, etc. I'm talking chicken & mash with gravy, ya know. But here we have something equally hearty and belly-warming, but much cleaner. The ingredients are simple, there are no gravies or heavy sauces, and the chicken is baked. I think sometimes we forget how the simple trio of salt-pepper-oil is all you need for flavor. When roasted, the squash imparts so much flavor, as well. And the Brussels sprouts are best roasted (I think)! FYI, we are big fans of this Carapelli Olive Oil.
Recipe details
  • 4  servings
  • Prep time: 8 Minutes Cook time: 20 Minutes Total time: 28 min
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  • 4 chicken thighs
  • 4 t salt (divided)
  • 1 t sugar
  • 1 small delicata squash, seeded & cut into 1/4" slices (or ~11 oz)
  • 8 oz brussels sprouts, quartered
  • 1/4 red onion, sliced
  • 2 T olive oil
  • 2-3 cloves garlic, minced
  • 1/2 t black pepper
  • 1 T lemon juice
  • 2-3 rosemary sprigs

Heat oven to 450. Meanwhile, toss chicken with 2 t salt and 1 t sugar in a medium bowl. Set aside.
In a large bowl, toss veggies (squash, brussels sprouts & onion) with olive oil, garlic, 2 t of the salt, and pepper. Then toss the chicken in with everything.
Transfer everything to a lipped baking sheet or shallow pan. Position chicken in the middle with the veggies scattered around. Sprinkle the lemon juice and the leaves from the rosemary sprigs atop everything. Cook for 20 minutes. [Chicken is considered fully cooked at 165 degrees].
  • Plate chicken and veggies however you like!
  • We recommend all meals for young children be served with milk.
Marcie and Julie at Platein28
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