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Easy Sheet Pan Harvest Chicken with Butternut Squash and Apple

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A cozy and simple fall dinner featuring roasted chicken breasts with butternut squash and apple, seasoned with thyme and cinnamon for a perfect balance of savory and sweet.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
  • 2 tbsp olive oil (extra virgin preferred)
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 1 tsp dried thyme or 1 tbsp fresh thyme leaves
  • 1 medium butternut squash (about 2 lbs / 900 g), peeled and cut into 1-inch cubes
  • 1 large apple (Honeycrisp or Fuji), cored and sliced into wedges
  • 1 small red onion, cut into wedges (optional)
  • 1 tsp ground cinnamon
  • 2 cloves garlic, minced
  • 1 tbsp maple syrup or honey (optional)
  • Fresh parsley or thyme sprigs (optional garnish)

Instructions

  1. Preheat your oven to 425°F (220°C) and prepare your sheet pan by lining it with parchment paper or a silicone baking mat if available.
  2. Peel the butternut squash and cut into roughly 1-inch cubes. Toss the squash cubes in a large bowl with 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and ground cinnamon until evenly coated.
  3. Core the apple and slice into ½ inch thick wedges, keeping the skin on. Cut the red onion into similar-sized wedges. Add these to the bowl with the squash and toss gently to combine.
  4. Spread the squash, apple, and onion pieces out in a single layer on one side of the sheet pan, leaving space between pieces to ensure roasting rather than steaming.
  5. In the same bowl, toss the chicken breasts with the remaining 1 tablespoon olive oil, salt, pepper, thyme, and minced garlic. Rub the seasoning evenly over each breast.
  6. Place the chicken breasts on the other side of the sheet pan, spaced apart for even cooking.
  7. Drizzle maple syrup or honey over the squash and apple mixture if using.
  8. Roast in the oven for 25-30 minutes. Halfway through (around 15 minutes), flip the chicken breasts and stir the squash and apple for even browning. If chicken browns too fast, move it away from direct heat or lower oven temperature to 400°F (205°C).
  9. Check for doneness: chicken should reach an internal temperature of 165°F (74°C) and juices run clear; squash should be tender and caramelized; apple soft but holding shape.
  10. Remove from oven and let rest for 5 minutes. Garnish with fresh parsley or thyme sprigs before serving if desired.

Notes

If using bone-in chicken thighs or drumsticks, increase roasting time by 5-10 minutes. Let chicken come to room temperature 20 minutes before cooking for even cooking. Avoid overcrowding the pan to prevent steaming. For crispier skin, broil chicken for 2 minutes at the end, watching closely to avoid burning. Letting squash sit in cinnamon and oil mix before roasting deepens flavor. Leftovers reheat well at 350°F (175°C) for 10-15 minutes covered with foil.

Nutrition

Keywords: sheet pan chicken, butternut squash, apple, fall dinner, easy chicken recipe, roasted chicken, one pan meal, autumn recipe

Find it online: https://emmaoven.com/easy-sheet-pan-harvest-chicken-with-butternut-squash-and-apple-recipe-for-perfect-fall-dinner/