One-Pan Chicken with Butternut Squash, Brussels Sprouts, and Bacon
- 4 tablespoons olive oil, divided
- 3 tablespoons minced garlic
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- 4 boneless, skinless chicken thighs
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups butternut squash cubes
- 2 cups Brussels sprouts, trimmed and halved
- ¼ cup chopped shallot
- salt and ground black pepper to taste
- 4 slices crisp cooked bacon, chopped
- Place chicken thighs in large mixing bowl and season with salt and ground black pepper. Add 2 tablespoons olive oil, garlic, thyme, and rosemary and coat chicken well. Refrigerate.
- Spread butternut squash, Brussels sprouts, and shallots onto a sheet pan. Drizzle 2 tablespoons olive oil over the vegetables; season with salt and pepper. Turn vegetables to coat in oil.
- Arrange chicken thighs onto the vegetables. Sprinkle chopped bacon over the chicken and vegetables.
- Roast in preheated oven until internal temperature of chicken reaches 165°F (75°C), about 30 minutes.
If you'd like a dish that's lower in fat, use chicken breasts that have been cut in half instead of the thighs. Don't eat pork? Substitute the bacon for chopped turkey bacon instead, or just omit it altogether. This recipe reheats well, and leftovers can be stored in the fridge for up to 3 days.
What others are saying
Chaz Norwood says:
I subbed the butternut squash for sweet potatoes on the sheet pan. It was a really good dinner. Something I wouldn’t normally eat. It’s also great for lunch, or if you’re meal prepping.
Sam Dalton says:
I'm not the biggest fan of butternut squash, but enjoyed this recipe. The saltiness of the bacon and the earthy Brussels sprouts were delicious. What I love most is how simple this was to make, and the easy cleanup of just a single pan. The chicken was also juicy and flavorful thanks to the thyme and rosemary seasonings.
Jessica Scott says:
What's there not to love about this recipe!? It's delicious, easy to make, and also a perfect idea for meal prepping. I've cooked this almost weekly for the last couple of months.