Recipes and Cooking Sheet Pan Chicken with Squash and Apples 4.0 (1) 1 Review Just about everything you need for a satisfying dinner roasts on this one sheet pan. Serve basil chicken with roasted apples and delicata squash for a quick, easy, and most of all tasty fall dinner with minimal clean-up. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 4, 2019 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Prep Time: 25 mins Roast Time: 35 mins Total Time: 1 hrs Servings: 4 Jump to Nutrition Facts Ingredients 2 ½ - 3 pound meaty chicken pieces (breast halves, thighs, and drumsticks) ¼ cup snipped fresh basil 1 teaspoon lemon zest ½ teaspoon salt 1 - 2 pinches crushed red pepper 3 tablespoon olive oil 2 small delicata squash, halved lengthwise, seeds removed, and sliced crosswise into 1/2-inch slices 2 medium cooking apples (Fuji, Gala, or Cortland), cored and each cut into 8 wedges 1 lemon, sliced 1 teaspoon fennel seeds, slightly crushed Directions Preheat oven to 450°F. Line a large shallow baking pan with foil. Pat chicken dry with paper towels and place in prepared pan. In a small bowl combine basil, lemon zest, salt, and crushed red pepper. Rub herb mixture evenly over chicken;. drizzle with 2 Tbsp. of the oil. Roast, uncovered, 20 minutes. Add squash, apples, lemon, and fennel seeds to pan (or divide the mixture between two baking pans if crowded). Drizzle with remaining 1 Tbsp. oil and toss to coat. Roast 15 minutes more or until chicken is no longer pink (170°F for breasts; at least 175°F for thighs and drumsticks). If desired, top with additional basil and lemon zest. Cilantro Lime Chicken with Sweet Potatoes Use cilantro in place of basil, lime zest in place of lemon zest, and add 2 cloves garlic, minced, to the rub mixture. Substitute 1 lb. sweet potatoes, peeled if desired, and cut into 1-inch chunks for the squash. Omit fennel seeds and lemon and garnish with additional cilantro and lime slices.Per serving: 562 cal., 26 g fat (6 g sat. fat), 130 mg chol., 469 mg sodium, 36 g carb., 6 g fiber, 14 g sugars, 44 g pro. Nutrition analysis per serving: 562 calories, 44 g protein, 36 g carbohydrate, 26 g total fat (6 g sat. fat), 130 mg cholesterol, 6 g fiber, 14 g total sugar, 325% Vitamin A, 7% Vitamin C, 469 mg sodium, 5% calcium, 15% iron BBQ Roasted Chicken with Fingerling Potatoes Omit the basil and crushed red pepper from the rub. For the rub, combine 1 Tbsp. each chili powder and brown sugar, 1 tsp. smoked paprika, and the 1/2 tsp. salt. Substitute 1 lb. fingerling potatoes, halved lengthwise, for the squash. Omit fennel seeds and lemon. Sprinkle with orange zest.Per serving: 558 cal., 26 g fat (6 g sat. fat), 130 mg chol., 483 mg sodium, 33 g carb., 5 g fiber, 13 g sugars, 44 g pro.Nutrition analysis per serving: 558 calories, 44 g protein, 33 g carbohydrate, 26 g total fat (6 g sat. fat), 130 mg cholesterol, 5 g fiber, 13 g total sugar, 12% Vitamin A, 12% Vitamin C, 483 mg sodium, 4% calcium, 17% iron Mustard and Honey Chicken with Cauliflower Omit the basil, lemon zest, and crushed red pepper. In a small bowl stir together 2 Tbsp. each yellow mustard, honey, and snipped fresh parsley; 1/2 tsp. salt; and 1/4 tsp. black pepper. Brush over chicken. Substitute 12 oz. cauliflower, cut into florets, for the squash. Omit the apples and fennel seeds. Sprinkle with additional snipped parsley.Per serving: 519 cal., 27 g fat (6 g sat. fat), 130 mg chol., 517 mg sodium, 25 g carb., 4 g fiber, 19 g sugars, 44 g pro.Nutrition analysis per serving: 519 calories, 44 g protein, 25 g carbohydrate, 27 g total fat (6 g sat. fat), 130 mg cholesterol, 4 g fiber, 19 g total sugar, 7% Vitamin A, 44% Vitamin C, 517 mg sodium, 4% calcium, 15% iron Rate it Print Nutrition Facts (per serving) 502 Calories 27g Fat 23g Carbs 44g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 502 % Daily Value * Total Fat 27g 35% Saturated Fat 6g 30% Cholesterol 130mg 43% Sodium 426mg 19% Total Carbohydrate 23g 8% Total Sugars 10g Protein 44g Vitamin C 26.1mg 131% Calcium 83mg 6% Iron 2.7mg 15% Potassium 459mg 10% Folate, total 11.7mcg Vitamin B-12 0.4mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.