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4.49 stars average

Chicken and Acorn Squash Sheet Pan Dinner

Chicken and acorn squash are sprinkled with cinnamon, salt, pepper, and olive oil then roasted until golden brown. This simple sheet pan dinner recipe is perfect for busy week nights!
Course Dinner, Main Dish
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 261kcal
Author Liz Della Croce

Ingredients

  • 1 acorn squash seeded and sliced (skin-on)
  • 1 pound split chicken breasts (bone-in)
  • 4 chicken drum sticks
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon cinnamon
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
US Measurements - Convert to Metric

Instructions

  • Pre-heat oven to 350 degrees.
  • Place chicken pieces and acorn squash slices in a single layer on a large baking sheet.
  • Brush chicken and squash with olive oil then sprinkle evenly with cinnamon, garlic powder, salt and pepper. Roast until chicken reaches internal cooking temperature of 165 degrees or higher (about 35-40 minutes.) 

Notes

Nutrition facts do not include the skin of the chicken. This sheet pan dinner is very versatile and can be made with any winter squash including butternut squash or even sweet potatoes.

Nutrition

Calories: 261kcal | Carbohydrates: 12.8g | Protein: 37.8g | Fat: 7.2g | Saturated Fat: 1g | Monounsaturated Fat: 6.2g | Cholesterol: 107mg | Sodium: 799mg | Fiber: 2.7g | Sugar: 0.1g