Sheet Pan Chicken and Squash

Name: Sheet Pan Chicken and Squash
Prep time: 15 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 pound butternut squash, peeled and cut into 1-inch chunks; 2 tablespoons olive oil, divided; 2 teaspoons Herbs de Provance, divided; 1 ¼ teaspoon coarse kosher salt, divided; ½ teaspoon ground pepper; 1 ½ pound boneless, skinless chicken thighs; 1 8-ounce container baby bella, crimini or white mushrooms, quartered

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Prep Time: 15 minutes

Cook Time: 35 minutes

Total: 45 minutes

Servings: 18

Author : Katie Webster

sheet pan chicken chicken and squash chicken and mushrooms

Ingredients

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1 pound butternut squash, peeled and cut into 1-inch chunks2 tablespoons olive oil, divided2 teaspoons Herbs de Provance, divided1 ¼ teaspoon coarse kosher salt, divided½ teaspoon ground pepper1 ½ pound boneless, skinless chicken thighs1 8-ounce container baby bella, crimini or white mushrooms, quartered

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Instructions

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Step 1

Preheat oven to 425 degrees F. Lightly coat a large baking sheet with cooking spray.

Step 2

Toss squash with 2 teaspoons oil, ¾ teaspoon salt and ¼ teaspoon pepper. Spread out on the baking sheet and place in the oven, roast 15 minutes.

Step 3

Meanwhile, brush 2 teaspoons oil over the chicken and sprinkle with 1 teaspoon herbs, ¾ teaspoon salt and ¼ teaspoon pepper.

Step 4

Remove the baking sheet from the oven, add mushrooms, the remaining 1 teaspoon herbs, and the remaining 2 teaspoons oil. Toss the squash and the mushrooms until the mushrooms are moistened. Spread back out into an even layer. Nestle the chicken into the vegetables. Return the pan to the oven and continue roasting until the chicken is cooked through, is no longer pink in the center and the squash is tender, 20 minutes more.