Sheet Pan Chicken Thighs with Roasted Squash and Greens
Juicy roasted chicken thighs paired with tender roasted butternut squash and warm mixed greens. This quick, garlic-free dinner delivers big flavor with easy cleanup.
Prep
10 min
Cook
20 min
Total
30 min
Makes
1 serving
Created together. Shared with you.
Made by Marianne + Lila
Marianne created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Well-nourished skin
Support from the whole plate
Regular meals with enough protein, plants and fats support overall nourishment. Think consistency, not one miracle ingredient.
Notice: consistency + hydration
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
20 min
Total
30 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Sheet pan
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchmen…
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 7 steps complete
Next: Preheat your oven to 400°F (200°C) and…
- 01
Preheat your oven to 400°F (200°C) and…
Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
Tap card to mark done - 02
Place 150g trimmed chicken thigh and 1…
Place 150g trimmed chicken thigh and 1 cup peeled, cubed butternut squash on the baking sheet.
Tap card to mark done - 03
Drizzle 1 tbsp olive oil evenly over…
Drizzle 1 tbsp olive oil evenly over the chicken and squash, then sprinkle with 0.5 tsp dried rosemary and a generous pinch of salt and pepper.
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Toss the squash gently to coat in…
Toss the squash gently to coat in oil and spices, arranging the chicken smooth-side up in a single layer with space between pieces.
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Roast in the oven for 20 minutes
Roast in the oven for 20 minutes, or until the squash is fork-tender and the chicken reaches an internal temperature of 165°F (74°C) on a meat thermometer.
Look for: the squash is fork-tender and the chicken reaches an internal temperature of 165°F (74°C) on a meat thermometer
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Remove the sheet pan from the oven…
Remove the sheet pan from the oven and immediately scatter 2 cups mixed greens over the hot squash, tossing gently so the greens wilt slightly in 1 to 2 minutes.
Allow: 1 to 2 minutes
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Transfer the roasted chicken
Transfer the roasted chicken, squash, and wilted greens to a serving plate and enjoy warm.
Ready when: everything is assembled and ready to enjoy
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