Fall chicken and squash

One tray fall chicken and squash

Nov 7 2020


45 mn

Serves 5-6

I love the 1 tray dinner. There is little to clean up, you prep it all together and you can add or take away as much as you want.... This has all my favorite veggies combined together. Just remember that if you want things to cook the same way, it will work better if they are cut into similar sizes.


  • 6 medium chicken thighs
  • 1 sweet potato, peeled cut into small cubes
  • 1 Delicata squash. seeds removed and thinly sliced but keep the skin on
  • 1 cup of Brussels sprouts, cut in 2 or 4 depending on their sizes
  • 2 sprigs of rosemary and thyme each
  • 1/4 cup of olive oil
  • 2-3 turkey bacon slices
  • 4 garlic cloves
  • Salt and pepper


Preheat the oven at 450F. Get your chicken out of the fridge at least 20-30 minutes before cooking it.

Prep all the veggies and place them on a large baking sheet. Drizzle 1/2 of the olive oil, add some salt and pepper and toss with your hands to make sure everything is nicely coated.

Use the remaining of the oil to coat the chicken and generously add some salt and pepper. Nestle the chicken with the veggies and sprinkle the chopped fresh herbs on top. Add the garlic here and there as well as the chopped bacon.

Bake for 30-35 minutes at 450F, broiling for the last 5 minutes to get a golden crispy skin on the chicken. The inside temperature of the chicken should read 165F. I always like to leave to my chicken to rest covered for 10-15 minutes before we eat it, it gives for a more juicy and tender meat.

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