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Sheet Pan Chicken with Butternut Squash and Kale

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This one pan chicken dinner is the perfect no-fuss, healthy meal.  Crispy, juicy chicken thighs are roasted with sweet butternut squash, scallions & kale.

Ingredients

Scale
  • 6 scallions, cut into 2” pieces
  • 3 tablespoons extra-virgin olive oil
  • Celtic sea salt and black pepper
  • 4 cups butternut squash sliced 1/2-inch-thick, from the bulb end if possible*
  • 4 bone-in, skin-on, humanely raised chicken thighs (about 1 1/2 pounds)**
  • 1 teaspoon garlic powder
  • 1 tablespoon chopped fresh sage or rosemary or 2 teaspoons dried
  • 2 teaspoons chopped fresh thyme or 1 teaspoon dried
  • 5 ounces baby kale coarsely chopped or 6 cups curly kale (see note below)**
  • 2 tablespoons oil cured black olives, pitted and coarsely chopped
  • Lemon wedges for serving

Instructions

  1. Heat oven to 450 degrees. Line a rimmed baking sheet, with parchment for easy cleanup. Place scallions on one side of a the sheet, drizzle with 1 tablespoon oil, season with salt and pepper and toss.
  2. In a medium bowl, season butternut squash with salt, pepper, half the thyme and sage and toss with 1 tablespoon oil.
  3. Spread the squash in a single layer on the other side of the pan.
  4. Season chicken with salt, pepper, garlic powder and the rest of the thyme and sage and place on top of the scallions. Drizzle the top with the remaining 1 tablespoon oil. Place into the oven on the top shelf.
  5. Roast 15 minutes, then turn the squash so it browns evenly. If any scallions are browning tuck them under the chicken so they don’t burn.
  6. Roast another 15-20 minutes until chicken is cooked through and squash is tender and lightly brown.
  7. Remove sheet pan from the oven and put chicken onto a plate.
  8. Add kale to the baking sheet and mix with the scallions and butternut squash to evenly coat with the pan juices.
  9. Place chicken back onto the pan arranging it around the kale. Put back into the oven and roast 3-5 minutes until kale is wilted and tender.
  10. Remove from the oven, top with olives and serve with lemon wedges. I serve this dish right out of the pan.

Notes

If using curly kale:
Remove stems and chop into bite size pieces, measure 6 cups.
Put into a large bowl. Massage kale with 1 tablespoon olive oil before adding to the sheet pan.  Follow the recipe, cook for 5-8 minutes.

If  4 chicken thighs weigh more than 1 1/2 pounds or if 1 1/2 pounds is only 3 thighs, they will need to cook longer than 35 minutes. Start by  seasoning the chicken, put it onto the parchment line roasting pan alone.  Roast 10-15 minutes alone to give it extra time.  Then remove chicken from the pan, add scallions put chicken on top and proceed with the recipe.

Nutrition information is for 4 servings.  We usually eat all the vegetables and save 2 chicken thighs for lunch the next day.

Nutrition

Find it online: https://eatwellenjoylifecom.bigscoots-staging.com/sheet-pan-chicken-butternut-squash-kale/