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Simple and healthy, this Easy Lemon Chicken with Butternut Squash serves up roasted chicken breasts doused in lemon juice over roasted butternut squash.

Easy Lemon Chicken with Butternut Squash


  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4 servings 1x

Description

Simple and healthy, this Easy Lemon Chicken with Butternut Squash serves up roasted chicken breasts doused in lemon juice over roasted butternut squash.


Scale

Ingredients

  • 1 3/4 to 2 lbs cubed, peeled butternut squash
  • 2 lemons (1 sliced, 1 juiced)
  • 1/4 cup extra virgin olive oil, divided
  • 2 tablespoons fresh oregano, chopped, divided
  • 4 (6 oz each) boneless, skinless chicken breasts*
  • 3 cloves garlic, thinly sliced

Instructions

  1. Preheat the oven to 450ºF. Place the squash in a large bowl and add the sliced lemon, 2 tablespoons of the olive oil, 1 tablespoon of the oregano, 1/2 teaspoon of salt and 1/4 teaspoon pepper. Stir to coat, then transfer to a rimmed baking sheet. Roast, undisturbed, until the squash is tender and browned on the edges, about 30 minutes.
  2. Meanwhile, season both sides of the chicken with salt and pepper. Heat a large oven proof skillet over medium high heat. Add the remaining 2 tablespoons of olive oil, then add the chicken. Cook until the chicken is browned on one side, 3 to 5 minutes. Flip the chicken, then transfer the skillet to the oven. Roast until the chicken is cooked through, 5-8 minutes.
  3. Return the skillet to the stove over medium heat. Add the garlic and cook for 1 minute. Add the lemon juice, then sprinkle the remaining 1 tablespoon of fresh oregano over the top. Cook, spooning the pan juices over the chicken, for about 1 minute. Serve the chicken with the roasted butternut squash and lemon. Drizzle the chicken with the pan juices.

Recipe Notes:

*I will usually take 2 larger chicken breasts and cut them open horizontally to make 4 thinner pieces. They cook a lot more evenly when they are thin.

source: Food Network Magazine November 2015