Get ready to fully embrace the flavours of fall with this Old Bay Sheet Pan Chicken & Squash dinner. An easy to prepare weeknight dinner that’s prepared and cooked in one pan for easy cleanup!
Sheet pan dinners are a great way to get a complete meal on the table effortlessly. With back to school season in full swing, dinners like this one and my my recent Sheet Pan Shrimp and Peppers make life easier! This dinner combines tender chicken pieces with soft fall roasted vegetables for the perfect bite. It’s sure to be a crowd pleaser, so let’s take a look!
What is This Chicken Dinner Like
- Difficulty – Make this for a quick and easy dinner. It can all be prepped ahead of time and popped in the fridge before cooking time.
- Taste – If you love the Old Bay Seasoning Chicken Wings, you’ll love this dinner idea! A complete meal of tender chicken pieces with soft roasted vegetables.
- Serving – This recipe makes four generous servings.
Ingredients
- Chicken thighs – I used small skinless chicken thighs for this recipe.
- Potatoes – This recipes uses approximately 3 medium sized baking potatoes.
- Butternut squash – I used a small butternut squash and cut it in half. That was plenty for this dish.
- Onion – I added a small diced white onion to the vegetables for additional flavour.
- Old Bay Seasoning – I used store bought seasoning for this chicken dinner.
- Olive oil – Extra virgin olive oil is used to drizzle over the entire dish before baking.
- Parsley – The addition of fresh chopped parsley adds extra flavour and freshness to the dish.
NOTE, The full recipe and instructions can be found at the end of the post in the recipe card.
Instructions
- Preheat oven – Preheat oven to 425 degrees f/210 degrees c.
- Arrange chicken and vegetables – On a large baking sheet, arrange the chicken pieces, potatoes, butternut squash and onion. Make sure to space everything out so it isn’t overlapping.
- Add seasonings – Sprinkle over Old Bay Seasoning, fresh chopped parsley and drizzle over olive oil. Stir or use your hand to make sure the seasoning is evenly coated over all the chicken and vegetables.
- Bake – Place in oven and roast for about 25 minutes. Remove from oven and shake the pan to make sure the vegetables aren’t sticking. Pour any pan juices over the chicken and vegetables. Return to oven to finish cooking for a further 20 – 25 minutes or until the chicken and vegetables are fully cooked.
- Serve – Remove from oven and serve.
Recipe Tips
- Pan size and type – I used a large low rimmed baking sheet for this dinner. As you can see the food nestled in nicely. By not having space around the chicken or vegetables, the food will produce more pan juices.
- Evenly cut vegetables – When cutting the vegetables, try to make them as close to the same size as possible. Uneven sized vegetables will cook differently and you may end up with overcooked or under cooked vegetables.
- Pour over pan juices – At the half way cooking mark, about 1/2 hour, remove the sheet pan from the oven and spoon over any pan juices. Return to oven and allow to finish cooking.
Substitutions
- Chicken thighs – I used bone in, skinless chicken thighs for this recipe. You can choose to leave the skin on if you prefer. You could also use boneless chicken thighs. If you prefer to use chicken breast, you can. Just keep in mind, chicken breast is drier than chicken thighs.
- Butternut squash – Buttercup, honeynut and acorn squashes are all suitable substitutes for this recipe.
- Potatoes – I used roasting potatoes for this recipe. You can leave them out all together and add carrots or sweet potato. Alternatively, you can just double the butternut squash.
- Old Bay Seasoning – I loved this seasoning for this dish and it made the prep time super quick. If you are looking for different flavours, you could easily make your own spice blend or try the Moroccan Spice Seasoning for something completely different.
Serving
While this Old Bay Sheet Pan Chicken and Squash is a full dinner in itself, here’s a few additional side dishes you man enjoy!
- Easy Parmesan Roasted Asparagus
- Parmesan Topped Green Beans
- Sherry Sauteed Asparagus and Carrots
- Fluffy White Dinner Rolls
- Herb Dinner Rolls
Frequently Asked Questions
Old Bay Seasoning is a special blend of celery salt, red pepper, black pepper and paprika. It is a branded product that you can buy in most supermarkets in the US and Canada.
Chicken will be fully cooked when the pan juices run clear or the internal temperature of the chicken reaches 165 degrees F (74 degrees C). If you are unsure about cooking chicken, I strongly recommend purchasing a meat thermometer and you will easily know when your chicken is cooked. Meat thermometers are easily available online and in the kitchen section of department stores are are inexpensive.
The main differences between the butternut squash and pumpkin are size, shape, and uses. Butternut squash is much smaller than a pumpkin. Butternut squashes are often a little sweeter than traditional pumpkin. However, both have very similar textures and taste and can often be used interchangeably in recipes.
Sheet Pan Lemon Herb Chicken
Sheet Pan Roasted Mediterranean Vegetables
Moroccan Spiced Sheet Pan Chicken Dinner
Old Bay Sheet Pan Chicken & Squash
Ingredients
- 2 lbs chicken thighs approximately 6 – 8 chicken thighs depending on the size
- 3 medium potatoes scrubbed and cut into about 2 inch pieces
- 1/2 small butternut squash peeled and cut into about 2 inch pieces
- 1 small onion peeled and diced
- 1 1/2 tablespoons old bay seasoning
- 2 tablespoons fresh chopped parsley
Instructions
- Preheat oven to 425 degrees f/210 degrees c.
- On a large baking sheet, arrange the chicken pieces, potatoes, butternut squash and onion. Make sure to space everything out so it isn’t overlapping.
- Sprinkle over Old Bay Seasoning, fresh chopped parsley and drizzle over olive oil. Stir or use your hand to make sure the seasoning is evenly coated over all the chicken and vegetables.
- Place in oven and roast for about 25 minutes. Remove from oven and shake the pan to make sure the vegetables aren’t sticking. Pour any pan juices over the chicken and vegetables. Return to oven to finish cooking for a further 20 – 25 minutes or until the chicken and vegetables are fully cooked.
- Remove from oven and serve.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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