Sometimes you just want a meal that tastes like Sunday dinner but doesn’t take hours of complicated steps (because honestly, who has time for that?). Enter this lemon thyme roasted chicken with fall squash: juicy chicken, crispy skin, caramelized squash, and the kind of cozy flavors that make you feel like you’ve got your life together—even if you’re eating it in sweatpants.
Why This Recipe is Awesome
This dish is basically a hug disguised as dinner. The chicken gets infused with bright lemon and earthy thyme, while the squash roasts until sweet and tender. It’s a one-pan wonder, meaning fewer dishes and maximum flavor. Plus, the leftovers (if you manage to have any) are amazing in sandwiches, salads, or reheated straight from the fridge like a rebel.
Ingredients You’ll Need
- 1 whole chicken (about 4 pounds), patted dry
- 2 tablespoons olive oil
- 1 lemon, halved
- 4 sprigs fresh thyme (plus extra for garnish)
- 4 cloves garlic, smashed
- 1 butternut squash, peeled and cubed
- 2 cups acorn squash, cubed
- 1 red onion, cut into wedges
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional, but amazing for color)
Step-by-Step Instructions
- Preheat oven to 425°F (220°C). Grab a big roasting pan—you’ll need room for the chicken and squash.
- Rub chicken all over with olive oil, salt, pepper, and smoked paprika. Stuff the cavity with lemon halves, thyme sprigs, and garlic.
- Arrange squash and onion around the chicken in the pan. Toss with a drizzle of olive oil, salt, and pepper.
- Roast uncovered for about 1 hour 15 minutes, or until juices run clear and the internal temp hits 165°F (75°C).
- Stir the veggies once halfway through so they roast evenly and soak up the chicken drippings.
- Let chicken rest for 10 minutes before carving. Garnish with fresh thyme and a squeeze of roasted lemon juice.
Common Mistakes to Avoid
- Skipping the pat dry. Moist chicken skin = soggy skin. Dry it well for crispiness.
- Overcrowding the pan. Spread veggies out so they roast, not steam.
- Forgetting to rest. Carve too soon and you’ll lose those glorious juices. Patience is key.
Alternatives & Substitutions
- Swap thyme for rosemary or sage if that’s what’s in your spice stash.
- Use only butternut or acorn squash if you don’t feel like juggling both.
- Sub chicken thighs or drumsticks if you don’t want to roast a whole bird (adjust cooking time accordingly).
- Add carrots, parsnips, or potatoes for an even heartier veggie mix.
FAQ
Can I make this with chicken breasts?
Yes, but they’ll cook faster—about 35–40 minutes. Just don’t let them dry out.
Do I have to peel the squash?
Butternut, yes. Acorn, not necessarily—the skin softens when roasted.
Can I prep ahead?
Totally. Chop squash and onion a day ahead and store in the fridge.
What do I serve it with?
It’s great on its own, but mashed potatoes, wild rice, or a crusty loaf of bread wouldn’t hurt.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in the oven to keep the skin crisp.
Final Thoughts
This lemon thyme roasted chicken with fall squash is one of those meals that feels fancy without requiring you to be chained to the stove. It’s fresh, cozy, and ridiculously satisfying. Plus, it’s basically autumn on a plate. Go ahead, carve it up, pour yourself a glass of something good, and call it a win.