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!
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.
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 Sheet Pan Dinner
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
Check out my Pinterest board for more healthy and easy dinner recipes!
The squash turned out great, but I used boneless chicken breasts, and they were very dry.
When using boneless breasts, try reducing the cook time to around 25 minutes. Hopefully they don’t dry out that way!
Is that parsley sprinkled on top?
Yes it is !
This is the perfect meal for students and single people. Easy and delicious!
I’m so glad you like it!!!! :)
Hi! Can I adapt this for boneless breasts?
Yes for sure! The cook time would just be reduced.
Awww sheet! This is simple and healthy. Once again, you’ve won me over with a delicious dish =)
haha I hope you love it!
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.
I hope you love it!
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!!! ????????
I’m so happy to hear that friend!!!!
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!!
Yes!! That sounds perfect!!
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!
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!