Sheet Pan Chicken and Acorn Squash

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes

Sheet pan 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!

Full view of chicken and acorn squash sheet pan dinner.

We can all use a few more easy, healthy chicken recipes – am I right? This Sheet Pan Chicken and Acorn Squash recipe is perfect for a busy weeknight. Versatile, nutritious and oh-so-delicious, you really can’t go wrong with roasting meat and vegetables all on the same pan. And with everything cooked on one pan, you save time on the clean up, too!

Ingredients

Ingredients for chicken and acorn squash sheet pan dinner
  • Acorn squash: A winter squash with a slightly sweet and nutty flavor, that cooks to be creamy in texture.
  • Chicken: I prefer to use bone-in chicken for this recipe, for added flavor. You could use an array of drumsticks, chicken breasts, and thighs.
  • Olive oil: Coats the chicken and squash to help the chicken get a nice, crispy skin, and the squash to get wonderfully caramelized.
  • Cinnamon: Adds a wonderful warm, sweet, and spicy flavor to the chicken and squash.
  • Garlic powder: An easy way to add garlicky flavor to the dish while evenly coating all the pieces.

How to Make Sheet Pan Chicken and Acorn Squash

Cutting acorn squash in half

Start your sheet pan chicken and acorn squash by cutting your acorn squash in half and deseeding it. From there, you can cut it into slices about half and inch thick.

Chicken and acorn squash laid out on sheet pan

Then lay your acorn squash and chicken pieces in a single layer on a sheet pan. Drizzle with olive oil and sprinkle with cinnamon, garlic powder, salt, and pepper. Then toss in the oven at 350 and bake for about 35 minutes.

Serving Chicken Acorn Squash Sheet Pan Dinner

Garnish with fresh herbs like parsley, then serve and enjoy your Sheet Pan Chicken and Acorn Squash!

Easy Substitutions

  • No acorn squash? No problem! Just use butternut squash or sweet potatoes!
  • Use boneless chicken. You can just as easily make this with boneless chicken breast if that’s what you have or prefer.

Frequently Asked Questions

Can you cook acorn squash with the skin on?

Yes, and I usually do! The skin of the acorn squash isn’t very tough or bitter, so I prefer to leave it on.

Why does my chicken come out dry?

You’re likely overcooking your chicken if it comes out dry. This is why I love to use a meat thermometer when cooking any protein. Get your chicken to 165, then take it out.

What kind of squash is the healthiest?

All squash is good for you and are chalk full of nutrients, but the most nutritious is butternut squash.

Chicken and acorn squash sheet pan dinner up close.

More One pan recipes

Eat It, Like It, Share It!

Did you try this sheet pan recipe? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your meal.

Liz eating chicken and acorn squash sheet pan dinner.

An easy and mess free dinner, my sheet pan chicken and acorn squash will satisfy the whole family.

Your fork is waiting.

Chicken Acorn Squash Sheet Pan Dinner

Chicken and Acorn Squash Sheet Pan Dinner

4.47 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 minutes
COOK: 40 minutes
TOTAL: 50 minutes
Pin
Servings4

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

Photo of Liz Della Croce

Hi, I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones. I believe in the power of real, wholesome ingredients that are bursting with flavor and won’t break the bank. Whether it’s a traditional Lebanese recipe from my family or a culinary creation from across the globe, you’ll be pleasantly surprised to discover that nutritious food can be exciting, affordable, and easy to prepare.

Learn more about me →

Subscribe to my recipes ->


Rate and Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Your feedback is important to us. Rate what you thought of this.




This site uses Akismet to reduce spam. Learn how your comment data is processed.


21 responses to “Sheet Pan Chicken and Acorn Squash”

  1. Suzanne Avatar
    Suzanne

    First-1Tbs of cinnamon is way too much. I would cut this to a tsp and add some cumin. As it was, kind of ruined the meal. Also used boneless breasts cut into thirds and it took 45 minutes to cook the squash and chicken completely. Won’t be making this again.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Sorry you weren’t a fan of the cinnamon, but I do love the idea of adding cumin to the mix! When you say you cut the chicken into thirds, did you make the chicken breasts thinner? 45 minutes does seem kind of long.

  2. Gina Avatar
    Gina

    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 :)

  3. Peggy Stockdale Avatar
    Peggy Stockdale

    The squash turned out great, but I used boneless chicken breasts, and they were very dry.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      When using boneless breasts, try reducing the cook time to around 25 minutes. Hopefully they don’t dry out that way!

  4. Shana Heartsill Avatar
    Shana Heartsill

    Is that parsley sprinkled on top?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Yes it is !

  5. Cindy Gale Avatar
    Cindy Gale

    This is the perfect meal for students and single people. Easy and delicious!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I’m so glad you like it!!!! :)

  6. Jessica Avatar
    Jessica

    Hi! Can I adapt this for boneless breasts?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Yes for sure! The cook time would just be reduced.

  7. Jett Whitfield Avatar
    Jett Whitfield

    Awww sheet! This is simple and healthy. Once again, you’ve won me over with a delicious dish =)

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      haha I hope you love it!

  8. Cinnamon Zone Avatar
    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.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I hope you love it!

  9. Beth Avatar
    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!!! ????????

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I’m so happy to hear that friend!!!!

  10. Corry Oosterhouse Avatar
    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!!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Yes!! That sounds perfect!!

  11. Debbie Way Avatar
    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!

    1. Liz DellaCroce Avatar
      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!

Liz Della Croce eating black bean dip

Hi I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones.