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Sheet Pan Chicken Thighs with Butternut Squash

Sheet Pan Chicken Thighs with Butternut Squash

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  • 1 butternut squash, cubed
  • 8 chicken thighs fat trimmed
  • 8-10 cloves garlic peeled and crushed
  • 3 Tbsp olive oil
  • 1 Tbsp salt
  • 1 tsp ground black pepper
  • 1 tsp paprika
  • 2-3 twigs fresh thyme (optional)


  1. Preheat over to 375°F
  2. Line a baking sheet with parchment paper
  3. Cut the butternut squash into 1-inch chucks (I love this method)
  4. Combine all ingredients in a large bowl and coat evenly
  5. Distribute the chicken and butternut squash in an even layer on your lined baking sheet.
  6. Bake for 1 hour. If you’re chicken thighs have skin, increase the heat to 425°F and bake another 10-20 minutes until the chicken is golden in color. 

This recipe is a modification of this fabulous Chicken Thighs and Butternut Squash Recipe.

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