Sheet Pan Chicken with Squash and Apples

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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.

Sheet Pan Chicken with Squash and Apples
Photo: Brie Passano
Prep Time:
25 mins
Roast Time:
35 mins
Total Time:
1 hrs
Servings:
4

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

  1. 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.

  2. 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

Nutrition Facts (per serving)

502 Calories
27g Fat
23g Carbs
44g Protein
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.

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