Sheet Pan Chicken Thighs

with butternut squash
With butternut squash
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3 tbsp Olive oil
¾ tbsp Kosher Salt
1 tsp Black pepper
1 tsp Sweet paprika
½ tsp Chili pepper crushed flakes
1 (1 ½ lbs) Butternut squash peeled, deseeded, chopped
8 Chicken thighs skin-on, bone-in, fat trimmed
10 cloves Garlic peeled, whole
3 sprigs Lemon thyme fresh
¼ cup Parsley finely chopped, for garnish

Nutritional information


Sheet Pan Chicken Thighs


These flavorful Sheet Pan Chicken Thighs, with roasted butternut squash, make a perfect weeknight meal since it requires little prep work and cleanup and only one pan. Oven-roasted crisp-skinned bone-in chicken thighs and caramelized butternut squash get the flavor from sweet paprika and a little heat from crushed chili pepper flakes. The fresh lemon thyme adds a distinct lemony-herbal aroma. If you don’t have lemon thyme on hand, you can use common thyme instead. Both have a welcoming herb aroma and flavor that complement the dish beautifully. Pair the chicken with a side salad for an easy and balanced meal.

This one-pan dish is a breeze to throw together. To start, preheat the oven and line a baking sheet with parchment paper. Lining your baking sheet with parchment will protect your pan from the sticky juices, so cleanup will be a breeze too. Prepare the marinade and drizzle it over the chicken and squash. Scatter the garlic cloves and a few sprigs of lemon thyme over. Roast for 45 to 50 minutes, then increase the oven temperature and roast for another 10-15 minutes until the chicken is golden brown and the butternut squash is caramelized. Serve sprinkled with fresh parsley, if you wish, and enjoy!

To make the Sheet Pan Chicken Thighs, you will need the following ingredients:

Ingridiens for Sheet Pan Chicken Thighs

Steps to make Sheet Pan Chicken Thighs


Heat oven and prepare baking sheet

Preheat the oven to 375 °F and line a rimmed baking pan with parchment paper for easy cleanup.


Prepare marinade


In a small bowl, mix together 3 tablespoons olive oil, ¾ tablespoon kosher salt, 1 teaspoon ground black pepper, 1 teaspoon paprika, and ½ teaspoon crushed chili pepper flakes.


Prepare chicken and butternut squash


Arrange 8 chicken thighs, chopped butternut squash, and 10 garlic cloves on the prepared baking sheet. Drizzle the prepared marinade over the chicken and squash and toss to coat well.




Roast for 45 to 50 minutes, depending on the size of your chicken thighs.


Increase oven temperature and continue roasting


Increase the oven temperature to 425 °F and bake for another 10 to 15 minutes until the chicken is golden brown and the instant-read thermometer reads 160 °F in the thickest part of the thigh.



Sprinkle with chopped fresh parsley and serve. Enjoy!

If you are looking for a one-pan dinner, these Sheet Pan Chicken Thighs fill the bill beautifully. Flavorful and delicious oven-roasted chicken thighs and caramelized butternut squash make a satisfying meal with almost no effort. Made this? Leave us a comment below and tag @cookmerecipes on Instagram!

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

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Total Reviews: 1

Easy sheet pan dinner recipe for the whole family! Thanks for sharing!

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