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Easy Roasted Chicken Breasts with Butternut Squash & Kale One-Pot Recipe

This delicious and simple one-pot recipe combines tender roasted chicken breasts with hearty butternut squash, kale, and a touch of sweetness from dried cranberries.
A sage-infused marinade and a creamy yogurt sauce bring all the flavors together in perfect harmony, making this dish a wholesome, vibrant meal.
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Total Time 1 hour
Course Main Dish
Cuisine American, Fall-Inspired
Servings 4

Equipment

  • Rimmed baking sheet
  • Large mixing bowls

Ingredients
  

For the Marinade:

  • ½ cup extra-virgin olive oil
  • 2 tablespoons minced fresh sage
  • 2 teaspoons honey
  • 1 teaspoon table salt
  • ½ teaspoon pepper

For the Dish:

  • ¾ cup plain whole-milk yogurt
  • 1 tablespoon water
  • 7 garlic cloves peeled (6 whole, 1 minced), divided
  • 1 teaspoon grated orange zest
  • 8 ounces kale stemmed and cut into 2-inch pieces
  • 2 pounds butternut squash peeled, seeded, and cut into 1-inch pieces (about 6 cups)
  • 8 shallots peeled and halved
  • ½ cup dried cranberries
  • 2 teaspoons paprika
  • 4 12-ounce bone-in split chicken breasts, trimmed and halved crosswise

Instructions
 

  • Prepare the Oven and Marinade: Adjust the oven rack to the upper-middle position and preheat to 475°F. In a large bowl, whisk together olive oil, sage, honey, salt, and pepper. In a separate bowl, combine yogurt, water, minced garlic, orange zest, and 1 tablespoon of the oil mixture; set the yogurt sauce aside for serving.
  • Add kale to a large bowl and massage with your hands until the leaves are softened and slightly wilted, about 1 minute. Toss in the butternut squash, shallots, dried cranberries, whole garlic cloves, and ¼ cup of the oil mixture. Stir to combine.
  • Whisk the paprika into the remaining oil mixture. Add the chicken and toss to coat evenly.
  • Spread the vegetable mixture in a single layer on a rimmed baking sheet. Place the chicken, skin side up, on top of the vegetables. Roast for 25–35 minutes, or until the chicken registers 160°F, rotating the sheet halfway through roasting.
  • Transfer the chicken to a serving platter, tent with aluminum foil, and let rest for 5 minutes. Toss the roasted vegetables with pan juices, season with additional salt and pepper to taste, and transfer to the platter with the chicken. Drizzle ¼ cup of the reserved yogurt sauce over the chicken, serving the remainder on the side.
Keyword butternut squash recipes, easy roasted vegetable recipes, Easy sheet pan meal, One pot chicken recipe, roasted chicken dinner
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