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Chicken & Honey Nut Squash Sheet Pan Dinner

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Servings: 0

Ingredients

  • 2 lbs bone-in skin-on chicken thighs
  • 2 medium parsnips peeled and cut into 1-inch pieces
  • 1 honey nut squash peeled, seeded and sliced into 1/2 in halfmoons
  • 1 yellow onion sliced
  • 4 tablespoons olive oil
  • sea salt and black pepper to taste

Instructions

  • Directions
  • Preheat your oven to 425°F.
  • Season the chicken thighs with salt on both sides.
  • On a large sheet pan, add the chicken thighs, parsnips, honey nut squash, and onion. Drizzle with olive oil and sprinkle the veggies with salt, and pepper. Toss everything to coat evenly.
  • Roast in the oven for 40 minutes, tossing the veggies halfway through. Cook until the chicken reaches an internal temperature of 165°F, golden brown and crispy on top and the veggies are caramelized.
  • *If the chicken releases a lot of water, pour all but 2 tablespoons of the liquid into a bowl and discard so the chicken and veggies can get golden brown and not steam. If its just about a few tablespoons worth, keep it in the sheet tray, as it will season the veggies!
  • Let rest for a few minutes before serving. Enjoy!