Autumn Harvest Sheet-Pan Chicken with Squash and Kale
Searching for a Quick Fall Weeknight Dinner? Try Our Autumn Harvest Sheet-Pan Chicken with Squash and Kale!
Are you in need of a delicious and fuss-free weeknight dinner option? Look no further! We've taken the wonderful flavors of fall and transformed them into a simple sheet-pan dinner that's perfect for busy evenings.
While I typically prepare this recipe with a whole chicken in the crockpot, I've revamped it for the weeknight rush, making it as easy as can be—all cooked on a single sheet pan!
Featuring fresh fall produce like butternut squash, kale, and leeks, as well as our favorite seasonal herbs—thyme and rosemary—this dish will fill your home with the cozy aromas of autumn. It's the perfect way to enjoy all the comforts of the season in one hearty and satisfying meal.
So, why wait? Give our Autumn Harvest Sheet-Pan Chicken a try, and let the flavors of fall delight your taste buds. Plus, with minimal cleanup required, you'll have even more time to savor those precious autumn moments.
Ready to embrace the essence of fall on your plate? Let's get cooking! Check out the full recipe below and discover how easy and delicious weeknight dinners can be.
Check out our other sheet-pan recipes for weeknight inspiration!
Autumn Harvest Sheet-Pan Chicken with Squash and Kale
Prep: 20 minutes Serves: 6
Ingredients:
6-8 chicken thighs or chicken breasts
4 cups chopped kale
1 leek chopped
2 cups chopped butternut squash
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
2 teaspoons thyme
2 teaspoons rosemary
1/2 teaspoon garlic powder
1 teaspoon salt
Instructions:
Preheat the oven to 375°F.
In a large bowl, mix the chopped kale, 2 tablespoons olive oil, and 1 tablespoon lemon juice.
In a medium mixing bowl, mix butternut squash, leek, thyme, rosemary, garlic powder, 1 tablespoon olive oil.
Season the chicken with 1 teaspoon salt, more thyme and rosemary.
Place the chicken on a large lined baking sheet, place the butternut squash mixture around.
Bake for 30 minutes.
Add the kale over the chicken and bake for and additional 15-20 minutes or until the chicken reaches an internal temperature of 165°F on an instant read thermometer.
Let rest for 5 minutes, serve and enjoy!
