Sheet Pan Chicken with Butternut Squash and Kale (2024)

By IngridNovember 11, 2020November 14th, 2020Dairy Free, Gluten Free, Paleo, Whole30

This one pan chicken dinner is the perfect no-fuss, healthy, fall meal. Crispy, juicy chicken thighs are roasted with sweet butternut squash, scallions, tender kale and flavored with fresh herbs and olives. So hearty, so good, so easy!

This one-pan chicken dinner requires only seven ingredients making it perfect for busy weeknights. I love it because there’s very little chopping to do.

Meaty chicken thighs roast on top of scallions until the chicken is golden and juicy and the scallions are tender and sweet. The butternut squash cooks next to the chicken in the same pan soaking up the tasty pan juices. Kale is tossed with the vegetables at the end absorbing the flavors of the herbs and scallions.

Despite the short ingredient list, this dish delivers deep flavor and various textures. The soft, sweet butternut squash provides a nice balance to the crunchy, bitter kale. Even people who don’t normally like kale will enjoy this dish.

Tips to Make One Pan Chicken with Butternut Squash and Kale

Preparing the Butternut Squash

Choose a butternut squash with a large round end. Use a sharp peeler to remove the skin. Cut off the top and bottom. Stand it up and cut it in half lengthwise. Cut off the round part and scoop out the seeds. Lay it cut side down and cut into 1/2 inch slices. Repeat with the other half. Line up the slices and cut them in half again. Measure 4 cups.

If you don’t have 4 cups cut a few more 1/2 inch slices and cut each slice in half again to get triangles. Save the rest of the butternut squash for another use.

Place the scallions on one side of the pan. Put the seasoned chicken on top of the scallions. Spread the seasoned butternut squash on the other side of the pan.

Turn the butternut squash after 15 minutes. Check your scallions, if any of them are getting brown, tuck them under the chicken so they don’t burn.

Preparing the Kale

I like tender baby kale in this dish. It’s pre-washed and goes from the container right into the pan. But sometimes it’s hard to find. My supermarket and health food store just started carrying it regularly.

Curly kale can also be used. Cut off the stems and chop it into bite size pieces. While the chicken is cooking massage the kale with a tablespoon of oil to soften it.

The kale is added at the end. Once the chicken is cooked remove it from the pan onto a plate.Add kale to the baking sheet and mix with the scallions and butternut squash to evenly coat with the pan juices. Place chicken back onto the pan arranging it around the kale.

When you add the kale to the pan it’s going to look like a lot. But don’t worry it cooks down.

Baby kale only needs 3 minutes to get tender, curly kale takes 5-8 minutes.

Once it’s done, remove from the oven and top with chopped olives. I like the rich salty taste of oil cured olives but any olives you enjoy are fine.

Cooking the Chicken

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.

I hope you love this one-pan dinner – hearty chicken thighs, sweet butternut squash and tender kale all tossed with olive oil, thyme and sage.

ALL THE GOOD STUFF you need for an easy satisfying dinner. It’s tender, flavorful, nutrient dense, incredibly easy to make and a great way to get more vegetables onto your plate.

If you like this dish you may also like these other sheet pan recipes:

One Pan Roasted Chicken with Broccoli Rabe and Sweet Potatoes

One Pan Herb Lemon Cod with Spring Vegetables

Sheet Pan Miso Maple Salmon with String Beans

If you give this recipe a try, please let us know what you think! Give it some stars and leave a comment. ♥

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