Chicken and acorn squash are sprinkled with cinnamon, salt, pepper and olive oil then roasted until golden brown. This simple sheet pan dinner recipe is perfect for busy week nights!
We can all use a few more easy, healthy chicken recipes – am I right? Lately, I’m all about the sheet pan dinner, especially on busy week nights.
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Versatile, nutritious and oh-so-delicious, you really can’t go wrong with roasting meat and vegetables all on the same pan.
For this particular recipe, I season the chicken and squash with warm cinnamon, garlic powder, olive oil, salt and pepper. If you’ve never tried using cinnamon in savory dishes, I urge you to give it a shot. In fact, we sprinkle cinnamon on everything from beef to eggplant.
What’s so great about a sheet pan dinner is that everything cooks on one pan like one big happy family. The result? Less clean up. (I often use foil to make it even EASIER to clean!)
Generally this dinner is ready in about 35-40 minutes but it depends on your oven strength. I highly recommend using a meat thermometer so that you know exactly when the chicken is done (once it reaches an internal temperature of 165 or higher.)
If you don’t have acorn squash on hand, this recipe would be just as good with butternut squash, sweet potatoes or any other root vegetable.
Your fork is waiting.
Chicken and acorn squash are sprinkled with cinnamon, salt, pepper and olive oil then roasted until golden brown. This simple sheet pan dinner recipe is perfect for busy week nights!
- 1 acorn squash seeded and sliced (skin-on)
- 1 pound split chicken breasts (bone-in)
- 4 chicken drum sticks
- 1 tablespoon olive oil
- 1 tablespoon cinnamon
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
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Pre-heat oven to 350 degrees.
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Place chicken pieces and acorn squash slices in a single layer on a large baking sheet.
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Brush chicken and squash with olive oil then sprinkle evenly with cinnamon, garlic powder, salt and pepper. Roast until chicken reaches internal cooking temperature of 165 degrees or higher (about 35-40 minutes.)
Nutrition facts do not include the skin of the chicken.
Photography by Alejandro Photography // Recipe by The Lemon Bowl
Check out my Pinterest board for more healthy and easy dinner recipes!
Jett Whitfield
Awww sheet! This is simple and healthy. Once again, you’ve won me over with a delicious dish =)
Liz DellaCroce
haha I hope you love it!
Cinnamon Zone
I am always on the look out for new ways to cook chicken, and this recipe is unquestionably one that I appreciate. The ingredients are simple, the preparation time is minimal and it is a no fuss dish.
Liz DellaCroce
I hope you love it!
Beth
This dish was so delicious and easy!!! Can’t wait to make it again! My whole family loved it! Double bonus for a healthy, low budget meal!!! ????????
Liz DellaCroce
I’m so happy to hear that friend!!!!
Corry Oosterhouse
This sounds so delicious, Liz!! And with our new WW Freestyle program, if I have the chicken breast it will be 0 smart points!!! Woohoo!!
Liz DellaCroce
Yes!! That sounds perfect!!
Debbie Way
Hi there – can’t wait to try this! The problem I have with roasting chicken and veggies together is that the juices from the chicken that are released during cooking tend to steam/boil my veggies instead of roasting them. I try to remember to drain some of the juices during cooking, but the veggies just don’t seem to get the same “roast” on them. Any suggestions?
Thanks!
Liz DellaCroce
That’s interesting I haven’t found that to be the case! The squash cooks faster than the chicken so usually the chicken juices are much-needed at that point. I wonder if you’re cooking it too long? I’m not sure honestly!