Roasted Chicken Winter Squash

A hearty, vibrant salad featuring juicy roasted chicken, caramelized winter squash, and crisp greens baked on a single sheet pan for easy prep and clean-up. Perfect for a cozy, flavorful meal.

I first made this sheet-pan salad one chilly weeknight when I craved something nourishing that wouldn't demand much cleanup. The golden squash and tender chicken made this meal truly comforting.

Ingredients

• Chicken thighs: 4 boneless, skinless (about 500 g)
• Winter squash: 700 g (1.5 lbs) butternut or acorn, peeled, seeded, and cut into 2 cm (¾-inch) cubes
• Red onion: 1 small, cut into thin wedges
• Mixed baby greens: 120 g (4 cups) arugula, spinach, or baby kale
• Olive oil: 3 tbsp, divided
• Balsamic vinegar: 2 tbsp
• Dijon mustard: 1 tbsp
• Maple syrup or honey: 1 tbsp
• Garlic: 1 clove, minced
• Dried thyme: 1 tsp
• Smoked paprika: ½ tsp
• Salt and black pepper: To taste
• Toasted pecans: 50 g (½ cup), roughly chopped
• Crumbled feta cheese (optional): 60 g (½ cup)
• Fresh parsley: 1 tbsp, chopped

Instructions

Serve homemade meals comfortably with sturdy utensils and steak knives for everyday dining and special dinners.

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Prepare Ingredients:

Preheat oven to 220°C (425°F). Line a large sheet pan with parchment paper.

Make Marinade:

Whisk together 2 tbsp olive oil, balsamic vinegar, Dijon mustard, maple syrup, garlic, thyme, smoked paprika, salt, and pepper in a small bowl.

Marinate Chicken:

Place chicken thighs in a large bowl. Add 3 tbsp of the marinade, toss to coat, and set aside for 10 minutes.

Arrange Vegetables:

On the sheet pan, arrange squash cubes and onion wedges. Drizzle with remaining 1 tbsp olive oil, season, and toss gently.

Add Chicken:

Nestle marinated chicken thighs among the vegetables on the pan.

Roast:

Roast 30 to 35 minutes, flipping vegetables halfway, until chicken is cooked (74°C/165°F) and squash is tender.

Rest and Slice:

Remove chicken, let rest 5 minutes, then slice into strips.

Mix Salad:

Toss roasted vegetables with greens and half the remaining dressing in a large bowl.

Assemble:

Arrange salad on plates. Top with chicken, pecans, feta, and parsley. Drizzle with more dressing as desired; serve warm or at room temperature.

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This salad quickly became my family's go-to for busy nights when we wanted something hearty but healthy. Everyone gathers around the table eager for seconds.

Required Tools

Large sheet pan, parchment paper, mixing bowls, whisk, chefs knife, and a cutting board help make this recipe seamless to prepare.

Allergen Information

Contains dairy (from feta); omit or substitute for a dairy-free option. Contains nuts (pecans); replace with seeds if needed. Always check ingredient labels to verify gluten or other allergens.

Nutritional Information (per serving)

Calories: 430. Total Fat: 22 g. Carbohydrates: 28 g. Protein: 31 g.

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Dispense soap hands-free for quick handwashing and easier cleanup while cooking and handling ingredients.

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This sheet-pan roasted chicken and squash salad is perfect when you want something colorful, nutritious, and comforting. Give it a try and enjoy the cozy goodness in every bite.

Recipe FAQs

→ How do I ensure the chicken stays juicy?

Marinate the chicken for at least 10 minutes using the olive oil and spice mixture to lock in moisture and flavor before roasting.

→ Can I substitute the winter squash with another vegetable?

Sweet potatoes are an excellent alternative, offering similar texture and sweetness when roasted alongside the chicken.

→ What is the best way to achieve caramelized squash?

Roast the squash at a high temperature (220°C/425°F) and flip halfway through to encourage even browning and tenderization.

→ Is it necessary to use feta cheese?

Feta is optional; it adds a creamy, salty contrast but can be omitted for a dairy-free or lighter version.

→ How can I make this dish nut-free?

Simply omit the toasted pecans or replace them with seeds like pumpkin or sunflower seeds to retain crunch without allergens.