Chicken and butternut squash are a match made in oven-roasted heaven. Add lemon, garlic, and oregano, and you’ve got a bright, comforting dinner that comes together in a single pan, perfect for busy weeknights or lazy Sundays.
This lemon chicken with butternut squash is simple but bold. It roasts everything together in the oven, no flipping, no searing, no babysitting. The citrus and herbs lift the natural sweetness of the squash, while the chicken stays juicy, soaking up all the flavor from the pan.
This recipe is part of my growing collection of recipes, where you can find some other gems to try. Among them is this awesome and easy Lemon Chicken With Olives, or Roasted Broccolini With Garlic And Lemon. A Sweet Potato Salad is a good option as well.
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Why This Recipe Works
- One pan. One mess. No stovetop splatter, no skillet to clean.
- Layered flavor. Lemon juice, zest, herbs, and garlic build depth with minimal effort.
- Smart timing. Roasting everything together ensures both chicken and squash finish at the same time.
- Easy to prep ahead. You can marinate everything in the morning and just toss it in the oven later.
Ingredients You’ll Need
- Boneless, skinless chicken breasts: You can also use boneless, skinless thighs.
- Butternut squash: Fresh, peeled, and cubed. Frozen works as well, but won’t caramelize the same.
- Lemons: One lemon sliced, the other one juiced.
- Olive oil: Use a vegetable oil instead if olive oil is not available.
- Garlic powder: No burning, just clean, even garlic flavor.
- Oregano: Use fresh or dried. Thyme or rosemary also works.
- Salt and pepper: Don’t skip them.
Step-by-Step Instructions
Step 1. Preheat your oven to 425°F (220°C).
Step 2. Mix the marinade. Combine olive oil, lemon juice, garlic powder, oregano, salt, and pepper.
Step 3. Toss everything. In a large bowl, coat the squash and chicken with the marinade. Add lemon slices.
Step 4. Spread on a baking sheet. Line with parchment for easier cleanup. Keep some space between pieces for roasting, not steaming.
Step 5. Roast. Bake for 25–30 minutes, or until the chicken reaches 165°F (74°C) and the squash is tender and caramelized.
Expert Tips
- Cut the squash evenly so it cooks at the same pace as the chicken.
- Tuck the lemon slices under the chicken to prevent bitterness and boost moisture.
- Cooking for kids? Skip the lemon slices and go lighter on the herbs.
How to Serve
- Pair it with a green salad or steamed green beans.
- Add quinoa, couscous, or rice to soak up the pan juices.
- Top with crumbled feta or goat cheese for extra richness.
How to Store
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat in the oven at 350°F (175°C) for best texture.
- Freeze in portions for up to 2 months—defrost overnight and reheat as usual.
More Recipes To Love
- Orzo Pasta Salad
- Easy Ham And Cheese Overnight Breakfast Strata Recipe
- Baked Mac And Cheese With Ham
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📖 Recipe
One-Pan Lemon Chicken with Butternut Squash
Ingredients
- 2 pounds butternut squash cubed
- 2 lemons 1 sliced, 1 juiced
- ¼ cup olive oil
- 2 tablespoons fresh oregano or 1 tablespoon dried
- 1 ½ teaspoons garlic powder
- 4 boneless skinless chicken breasts or boneless skinless chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 425°F / 220°C.
- In a bowl, mix olive oil, garlic powder, oregano, lemon juice, salt, and pepper.
- In a large bowl or directly on the sheet pan, toss squash and chicken with the marinade. Add lemon slices.
- Spread everything on the sheet pan. Make space between items for good browning.
- Roast 25–30 minutes until chicken hits 165°F / 74°C and squash is caramelized.
- Serve. Spoon pan juices over everything. Add extra lemon juice if needed.
Notes
- Chicken options: Works with boneless thighs, too.
- Butternut squash tip: Cube it evenly for even roasting. Avoid frozen unless you're okay with a softer texture.
- Lemon matters: Use fresh lemon juice. Bottled is too sharp. Tuck slices under chicken to prevent bitterness.
- Make it ahead: Marinate everything in the morning. Roast when ready.
- Reheat tip: Use oven or toaster oven, not microwave, for best texture.
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