Roasted Butternut Chicken Recipe - One Dish Dinner
Prep time
Cook time
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The perfect fall dinner, this roasted butternut squash chicken recipe will quickly become your new fall fave!
Recipe type: Dinner
Serves: 6
  • 4 chicken leg and thighs or 8 chicken thighs
  • 1 butternut squash - peeled and cubed
  • 2 apples, cored and cubed
  • 6-12 garlic cloves (based on personal taste)
  • 5 ounces of baby spinach and kale mix
  • 3 tablespoons olive oil
  • 3 tablespoons maple syrup
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon each of ground thyme, ground rosemary and rubbed sage
  • Aleppo pepper flakes (optional)
  • Parsley for garnish (optional)
  1. Preheat oven to 350
  2. Coarsely cut greens into the bottom of a 9x13 baking dish
  3. Layer chopped butternut and apples over the greens
  4. Sprinkle in whole garlic cloves (you will remove these before serving)
  5. Mix oil, maple syrup and spices together
  6. Place pieces of chicken in a separate baking dish and brush with the oil, spice mixture
  7. Spoon remaining oil mix over the veggies and place both pans in the oven.
  8. Bake at for 45 minutes, then remove chicken pieces from their pan and transfer to the top of the veggies.
  9. Bake for another 30 minutes at 375
  10. Sprinkle with pepper flakes and garnish with parsley if desired
  11. Remove and toss out garlic cloves before serving.
Recipe by A Proverbs 31 Wife at