Roasted Chicken & Honey Nut Squash
Sheet Pan Dinner!

Getting in your nutrition can be so easy if you just throw a protein and some vegetables that like to be roasted on a sheet pan, and chuck it all in the oven! The seasoning couldn't be simpler, and you can change this up any way you like!

When these adorable honey nut squash are in season, I'm obsessed! A honey nut squash looks like a tiny version of a butternut squash, they roast up so creamy and delicious, and half is a perfect single serving size! ...but you can absolutely make this dinner with any kind of squash you like! I love making extra for leftovers too!

Ingredients:

2 Honey Nut Squash, halved
Mini Potatoes, halved
4 bone-in Chicken Thighs
Olive Oil
Salt & Pepper
Herbes de Provence

Instructions:

Drizzle a little olive oil and season the flesh side of each squash half with salt and pepper, then place facedown on a parchment-lined baking sheet.
Add the potatoes to the baking sheet, drizzle them with a little olive oil, and salt and pepper.
Add the chicken thighs to the baking sheet and season them on both side with salt and pepper, then place skin side up (no olive oil needed on the thighs).
Finish the potatoes and chicken with a generous sprinkling of herbes de Provence.
Bake at 350 degrees for 45 minutes, until the squash and potatoes are tender, and the chicken is cooked through, and enjoy!

1 serving = ½ Honey Nut Squash (approximately 191g), 1 Chicken Thigh, and 100g Roasted Potatoes:
42g Protein, 6g Fiber, 578 Calories

Discover a curated collection of my favorite tools, cookware, ingredients and other products available in my Amazon storefront.

Try one of these!