Roasted Chicken With Butternut Squash


I’ve made this Roasted Chicken With Butternut Squash recipe twice in the past week. It’s that good. And it’s one of those meals that is good for you, as it’s both a side dish as well as a main dish, which means you can use it for either lunch or dinner.

Roasted chicken is a home-cooked meal favorite to many. It’s simple to make, easy to store in the refrigerator, and easy to reheat. Here’s the recipe for roasted chicken with butternut squash.

Roast chicken with butternut squash, chorizo & chilli

  • Preparation and cooking time
    • Prep:35 mins
    • Cook:2 hrs and 15 mins
  • Easy
  • Serves 6

Add some punchy Spanish flavours to your Sunday roast – plus try Sara’s ideas for using up the leftovers throughout the week

low insalt0.57g


  • 1 large free-range chicken (about 2.25kg/5lb)
  • 4 medium red onions , 1 halved, the rest cut into wedges
  • 1 tbsp olive oil , plus extra for greasing
  • 12 sage leaves, 8 shredded, 4 left whole, plus an extra sprig to garnish
  • 1 butternut squash , peeled and cut into large, chunky wedges
  • 500g pack Charlotte potato , halved
  • 2 red chillies , seeds left in and sliced
  • 110g pack chorizo sausages, sliced
  • 1 garlic bulb, separated into cloves


  • STEP 1Heat oven to 190C/fan 170C/gas 5. Pull the white fat out of the chicken’s cavity and discard. Tuck 2 onion halves inside the cavity with the 4 whole sage leaves, rub the skin with a little oil, then season well. Put the chicken, breast-side down, in a large roasting tin, then roast for 45 mins. Turn it over then roast for 30 mins more.
  • STEP 2Toss the onion wedges with the sage, squash, potatoes, chillies, chorizo and garlic. Add the oil, season well, and mix again. Scatter round the chicken, toss in the pan juices, then roast for 45 mins.
  • STEP 3Lift the chicken from the roasting tin and put on a plate, then turn up the oven to 220C/fan 200C/gas 7. Toss the vegetables in the pan juices, spread over the tin to give them a bit of space, then return to the oven for 15 mins to brown while the chicken rests under foil and tea towels. Garnish with fresh sage leaves and serve with broccoli and wilted spinach.

Heat it with some chicken stock, then blitz until smooth to make an instant soup.


To make chicken stock, put the carcass into a large saucepan with a few black peppercorns, ½ onion and a handful parsley stalks. Cover with water, bring to a gentle simmer for 1 hr, then strain. Cool and pour into freezer bags. Can be frozen for up to 3 months.

Roasted Chicken and Butternut Soup

Bright butternut squash gives beta-carotene, vitamin C, and fiber to this satisfying homemade soup. Serve it for dinner or—if you can’t wait—lunch.


Roasted Chicken and Butternut Soup

Recipe Summary


15 mins


55 mins




Ingredient Checklist

  • 4 bone-in, skin-on chicken thighs
  • 1 medium butternut squash (about 2 1/2 pounds), peeled, seeded, and diced medium
  • 1 small yellow onion, diced medium
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 4 cups low-sodium chicken broth or water
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1 to 2 tablespoons fresh lemon juice
  • Fresh cilantro (optional)


Instructions Checklist

  • Step 1Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together chicken, squash, onion, and oil; season with salt and pepper. Arrange in a single layer and roast until squash and chicken are cooked through, about 30 minutes.
  • Step 2Transfer chicken to a plate and let cool. Transfer squash and onions to a medium pot and add broth, cumin, and coriander. Bring to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash some vegetables until soup is thick and chunky. Discard skin and bones from chicken; cut meat into small pieces and add to soup. Stir in lemon juice; season to taste with salt and pepper. To serve, top with fresh cilantro, if desired.

One-Pan Roasted Chicken and Vegetables

This one-pan roasted chicken with butternut squash, brussels sprouts, onions and lemon makes for an easy, healthy and delicious weeknight meal. It will quickly become a household favorite.

I never thought I liked chicken thighs (or dark meat in general) but this recipe has me hooked. I made it for the first time a couple of weeks ago and Isaac and I fell in love. We’ve already made it a total of three times!! Not only do the chicken and roasted veggies taste delicious, but the prep and clean-up are amazingly simple because the whole meal is roasted on one baking sheet.

A plate with roasted chicken, lemon slices, Brussels sprouts, butternut squash, and onion. A silver fork rests on the plate.

I don’t know about you, but whenever I can limit the amount of dirty dishes I have to do after a meal I’m stoked. There’s nothing worse than finishing a delicious dinner and quickly realizing you have a mountain of dishes to do. Especially on a weeknight.

Ingredients measured out to make a chicken sheet pan meal: spices, olive oil, salt, pepper, chicken thighs, lemon, butternut squash, brussels sprouts, garlic, sage, onion, apple cider vinegar, balsamic vinegar and nutmeg.

What You Need

  • chicken thighs – either bone in or boneless work! If you don’t eat meat, tofu or tempeh would also work great in this recipe. I don’t recommend using chicken breast because they will become dry during the time it takes for the vegetables to roast.
  • vegetables – Brussels sprouts, butternut squash, red or yellow onion and garlic cloves. Feel free to customize the veggies. See some ideas below!
  • lemon – trust me on this one! Lemon adds a hint of acid that brightens the flavors of this dish.
  • olive oil – to roast the vegetables and part of the marinade for the chicken. Avocado oil would work here as well.
  • balsamic vinegar – this slightly sweet vinegar is part of the marinade for the vegetables. The balsamic vinegar helps create a delicious, caramelized crust while the vegetables roast.
  • apple cider vinegar – part of the chicken marinade. Vinegar helps tenderize the meat and adds a ton of flavor.
  • seasonings and spices – fennel seeds, crushed red pepper, paprika, garlic powder, freshly grated nutmeg, fresh sage, sea salt and pepper.
For even faster assembly you can buy pre-cut veggies at the store!
Four photos in a collage showing a mixing bowls of chopped onion, butternut squash, brussels and lemon, tossed with spices, spread out on a sheet pan and then chicken thighs are added to the pan.

The Best Veggies for Sheet Pan Meals

The vegetables in this meal are completely customizable but not all vegetables are great for sheet pan meals. The best vegetables will hold up well during roasting and will develop a delicious caramelized flavor. Here are some options:

  • potatoes – I love roasted sweet potatoes, but white or red potatoes also work great.
  • squash – any type of squash roasts really well! I’ve made roasted delicata squash, butternut squash, acorn squash and kabocha squash.
  • carrots – I love roasted carrots! The end result is slightly crunchy but soft and caramelized at the same time.
  • Brussels sprouts – is there any other way to enjoy brussels sprouts? Not in my mind!
  • broccoli and cauliflower – both broccoli and cauliflower roast up so beautifully! If you aren’t a fan these veggies steamed, you need to try them roasted.
  • onion – add a major flavor punch by throwing some onion on the pan with the rest of your veggies.
  • asparagus – another vegetable that is best roasted! Roasted asparagus is a staple in our home.
  • bell pepper – add crunch, zest and a slightly sweet flavor with sliced bell pepper.
Overhead shot of 3 plates of oven roasted chicken and vegetables. Two of the plates are only half in the frame.

How to Serve

While this recipe can absolutely be a meal on its own, you can also pair it with a side if you’re more of a volume eater like me! Here are some ideas:

  • Serve with quinoa, brown rice or chickpea pasta if you need a grain to fill out your meal.
  • Looking for more vegetables? Throw all of the ingredients on the sheet pan on a bed of greens and top with a dressing of choice!
  • Don’t love the mixture of hot and cold temperatures? A side salad works great as well. This spinach salad or garlicky kale salad are both great options.

How to Store

This sheet pan meal is great for meal prep! I love making a big batch on the weekend so we have leftovers for lunch/dinner for the week ahead.

For leftovers, I recommend storing them all together in an airtight container. Leftovers will last up to five days in the refrigerator. To reheat, I recommend spreading the leftovers on a sheet pan and reheating in the oven. If you’re in a rush, the microwave will work but the vegetables won’t be as crispy.

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