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One-Pan Thyme and Rosemary Chicken with a Summer/Fall Squash Medley

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes


  • 1 small Acorn Squash chopped
  • 1-2 Zucchini squash chopped
  • 2 Summer Squash chopped
  • 2 Bell Peppers I like to vary the color, sliced
  • 2 Chicken Breast chopped
  • 4 tbsp Olive Oil
  • Garlic Powder
  • Oregano Dry
  • Paprika
  • Fresh Rosemary finely chopped
  • Fresh Thyme finely chopped
  • Salt & Pepper to taste


  • Place one large sheet pan in the oven and preheat to 400 degrees. This will allow the pan to get hot and add a little char onto the vegetables for added flavor.
  • In a large mixing bowl season acorn squash, zucchini, summer squash and bell peppers with olive oil, garlic powder, paprika, oregano, salt and pepper. Mix until all vegetables are coated in seasoning.
  • In another mixing bowl, combine chicken pieces, fresh thyme, fresh rosemary, garlic powder, salt and pepper.
  • Once oven is at desired temperature, place vegetables onto HOT pan first, then add the chicken on top.
  • Cook for 12-15 minutes or until chicken has reached an internal temperature of at least 165 degrees and your vegetables are cooked through. **Optional: Broil chicken and vegetables for 5 min to give them a slight crispy texture.
  • Plate with your favorite starch, or eat as is.