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Sheet Pan Chicken with Butternut Squash and Cauliflower

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A simple and nourishing one-pan meal featuring juicy roasted chicken with caramelized butternut squash and cauliflower, perfectly seasoned and finished with fresh lemon.

Ingredients

  • 4 boneless, skinless chicken thighs or breasts
  • 3 cups butternut squash, peeled and cubed
  • 3 cups cauliflower florets
  • 3 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh parsley (optional)

Instructions

  1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
  2. Place the cubed butternut squash and cauliflower florets on the pan.
  3. Drizzle with olive oil and sprinkle with paprika, garlic powder, thyme, salt, and black pepper. Toss until evenly coated.
  4. Move the vegetables to the sides of the pan and place the chicken in the center. Brush lightly with olive oil and season with salt and black pepper.
  5. Roast for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.
  6. Squeeze fresh lemon juice over everything and sprinkle with chopped parsley before serving.

Notes

  • Add red onion slices or Brussels sprouts for extra flavor.
  • Sprinkle red pepper flakes for a touch of heat.
  • Use Italian seasoning or curry powder instead of thyme for variation.
  • Drizzle balsamic glaze after roasting for subtle sweetness.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in the oven at 350°F for best texture.

Nutrition

Find it online: https://recipesbyliza.com/sheet-pan-chicken-with-butternut-squash-and-cauliflower/