< Sheet Pan < Contents

roasted chicken thighs with butternut squash

Sometimes the simplest recipes are the best—two main ingredients, a sprinkle of seasoning, and a quick trip to the oven. Pile this incredible, flavorful chicken and squash on a salad or over a fluffy bed of rice or couscous.

Yield 4 servings • Prep Time 10 minutes • Cook Time 40 minutes

1 ¾ lb boneless, skinless chicken thighs

6 cups chopped butternut squash

1 tbsp olive oil

1 tsp kosher salt

½ tsp red pepper flakes

1 tbsp dried Italian seasoning

1. Preheat the oven to 425°F. Line a sheet pan with aluminum foil and parchment paper.

2. Place the chicken thighs on the sheet pan and surround them with the chopped butternut squash. Season with olive oil, salt, red pepper flakes and Italian seasoning.

3. Bake for 35 to 40 minutes or until squash is tender and chicken reaches an internal temperature of 165°F.

4. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.

TIP Need to get more iron? Chicken thighs are an excellent source.

NUTRITION PER SERVING

Calories 310 • Total fat 11g • Saturated Fat 2g • Cholesterol 173mg • Sodium 490mg • Total Carbohydrate 14g • Dietary Fiber 2g • Sugars 6g • Protein 40g