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Chicken and Acorn Squash Sheet Pan Dinner

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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 weeknights!

Chicken and Acorn Squash Sheet Pan Dinner

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 weeknights.

Liz Roasting Squash

Versatile, nutritious and oh-so-delicious, you really can’t go wrong with roasting meat and vegetables all on the same pan.

Chicken and Acorn Squash Sheet Pan Supper Recipe

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.

Liz Roasting Chicken and Acorn Squash

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!)

Sheet Pan Chicken and Acorn Squash on a baking sheet

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.)

cooked chicken and acorn squash on a sheet pan

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.

cooked chicken and acorn squash on a sheet pan

Chicken and Acorn Squash Sheet Pan Dinner

4.59 stars average
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!
PREP: 10 mins
COOK: 40 mins
TOTAL: 50 mins
Save
Servings: 4

Ingredients
 

  • 1 acorn squash (seeded and sliced (skin-on))
  • 1 pound split chicken breasts (bone-in)
  • 4 chicken drum sticks
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon cinnamon
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instructions
 

  • Pre-heat oven to 350 degrees.
  • Place chicken pieces and acorn squash slices in a single layer on a large baking sheet.
  • 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.) 

Notes

Nutrition facts do not include the skin of the chicken.

Nutrition

Calories: 261kcalCarbohydrates: 12.8gProtein: 37.8gFat: 7.2gSaturated Fat: 1gMonounsaturated Fat: 6.2gCholesterol: 107mgSodium: 799mgFiber: 2.7gSugar: 0.1g

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Check out my Pinterest board for more healthy and easy dinner recipes!

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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

19 Comments

  1. I made this tonight and it was the simple fall dinner I’ve been craving! I mean, who doesn’t love a sheet pan meal?? I used boneless chicken breast and ended up baking for a total of 25ish minutes. Thank you for such a simple, yummy and healthy recipe :)

  2. 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.

  3. 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!!! ????????

  4. 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!!

  5. 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!

    1. 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!

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