- 3 tbsp Olive oil
- ¾ tbsp Kosher Salt
- 1 tsp Black pepper
- 1 tsp Sweet paprika
- ½ tsp Chili peppercrushed flakes
- 1 (1 ½ lbs) Butternut squashpeeled, deseeded, chopped
- 8 Chicken thighsskin-on, bone-in, fat trimmed
- 10 cloves Garlicpeeled, whole
- 3 sprigs Lemon thymefresh
- ¼ cup Parsleyfinely chopped, for garnish
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:
Steps to make Sheet Pan Chicken Thighs
Heat oven and prepare baking sheet
Prepare chicken and butternut squash
Increase oven temperature and continue roasting
Easy sheet pan dinner recipe for the whole family! Thanks for sharing!
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