Ingredients:

  • 2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 3 cups butternut squash, peeled and cubed into ½-inch pieces
  • 1 medium red onion, coarsely chopped
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice, freshly squeezed

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.
  2. In a large mixing bowl, combine the cubed chicken thighs, butternut squash, and coarsely chopped red onion.
  3. Drizzle the mixture with olive oil and sprinkle in the salt, black pepper, dried thyme, smoked paprika, garlic powder, and cayenne pepper.
  4. Toss thoroughly until all ingredients are evenly coated in oil and spices.
  5. Spread the mixture in a single, even layer across the prepared baking sheet, ensuring the pan is not overcrowded.
  6. Roast in the center rack of the oven for 25–30 minutes, tossing the ingredients with a spatula halfway through.
  7. Remove from the oven once the chicken is opaque and the squash has mahogany-colored edges and is fork-tender.
  8. Immediately drizzle with fresh lemon juice and garnish with chopped fresh parsley before serving.