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Sheet-Pan Chicken with Delicata Squash and Sweet Potatoes

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Ingredients
  

  • 1-2 boneless skinless chicken breasts or thighs
  • 1 medium sweet potato about 1 lb, peeled (optional) and cut into ~½-inch cubes
  • 1 medium delicata squash halved lengthwise, seeds removed, then cut into ~½-inch half-moon slices
  • 2 tablespoon olive oil
  • 1 teaspoon salt divided
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder or fresh garlic
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika optional, for depth
  • 1 tablespoon Dijon mustard + 1 tablespoon honey or maple syrup
  • 1 lemon juice
  • ½ onion sliced
  • Optional: fresh parsley for garnish

Instructions
 

  • Preheat your oven to 425°F
  • Prepare the vegetables: Cut the sweet potato into uniform cubes and the delicata squash into slices. Toss them in a mixing bowl with ~1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and half the garlic powder + half the thyme. Spread them in a single layer on a large rimmed baking sheet lined with parchment paper.
  • In another bowl, pat the chicken dry. Rub them with the remaining olive oil (~1 Tbsp), the remaining salt & pepper, remaining garlic powder & thyme, smoked paprika, lemon juice, dijon mustard, and honey, and toss the chicken in that mixture.
  • Place the chicken on the baking sheet among the vegetables (arrange so there’s space around pieces for air circulation).
  • Bake for 33 minutes, until the chicken reaches an internal temperature of 165 °F in the thickest part (use a meat thermometer) and the veggies are tender and caramelized.
  • Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh parsley (if using). Serve hot.
  • Grandma’s Notes
    No need to peel the delicata squash — its skin turns tender and sweet.
    Try adding a handful of Brussels sprouts for variety.
    Leftovers make a great lunch warmed in a skillet the next day.