Skip to main content
Hawaiʻi Pacific Health Logo

One-Pot Roasted Chicken with Acorn Squash

Published Oct. 8, 2018

Acorn squash and chicken pieces sit in a large pot

It's nice to have a few go-to recipes tucked away for times when life gets out of hand.

This recipe is one of them.

Full of hearty ingredients that also happen to be healthy, this one-pot meal takes under an hour to cook and requires minimal clean-up.

Tip: Double the recipe and store leftovers in the fridge for a quick lunch or dinner during the week. Just reheat and eat!

Serve with a side of Butternut Squash & Cranberry Quinoa Salad for a fall-inspired feast.

Directions

STEP 1

Preheat the oven to 375 degrees. 

STEP 2

In a small bowl, combine dried rosemary, thyme, oregano and lavender. Season the chicken with the herb blend.

STEP 3

In a Dutch oven or oven-safe pot, heat the oil over medium-high heat. Place the chicken in the pot and sear for 3 minutes per side.

STEP 4

Cut the acorn squash in half lengthwise and scoop out the seeds. Cut each half into quarters; discard ends.

STEP 5

Place the acorn squash and apple slices around the chicken. Drizzle the honey evenly over the squash and apple slices and then sprinkle them with cinnamon. Pour the broth over the chicken.

STEP 6

Bake for 45 minutes in the oven, uncovered. To serve, pour some of the juices over the chicken, squash and apples. 

Nutritional Information

Calories: 240

Carbohydrates: 22g

Protein: 19g

Total Fat: 9g

Saturated Fat: 2.1g

Cholesterol: 105mg

Dietary Fiber: 5g

Sodium: 70mg

Recipe adapted from the American Diabetes Association

Ingredients

Serves 4

  • 4 (4-ounces) boneless, skinless chicken thighs
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried lavender
  • 2 teaspoons avocado oil
  • 1 acorn squash (about 1 1/4 pounds)
  • 1 Granny Smith apple, cored and sliced
  • 1 tablespoon honey
  • 1/4 teaspoon cinnamon
  • 1/2 cup chicken bone broth (or low-sodium chicken stock)

Recent Articles