One-Pan Lemon Chicken with Butternut Squash
This easy one-pan lemon chicken with butternut squash is a cozy, no-fuss dinner with bright citrus, savory herbs, and zero skillet drama.
Servings: 4 servings
Calories: 379kcal
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.
Nutrition
Serving: 1serving | Calories: 379kcal | Carbohydrates: 34g | Protein: 27g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 724mg | Potassium: 1339mg | Fiber: 7g | Sugar: 6g | Vitamin A: 24198IU | Vitamin C: 78mg | Calcium: 171mg | Iron: 3mg
