Chicken Skillet with Brussels and Squash

5 from 4 votes
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Author: Justin + Erica Winn
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For seasoning rub:

  • 1.5 tsp salt
  • 1.5 tsp pepper
  • 1.5 tsp paprika
  • 1.5 tsp garlic powder
  • 1.5 tsp chili powder

For the skillet:

  • 1 tbsp fat (bacon fat or oil)
  • 3 lbs bone-in chicken (drumsticks and thighs or chicken quarters)
  • 1 small butternut squash, cut into small square pieces (or sub 1 delicata squash or 1 large sweet potato)
  • 1 lb brussels sprouts, ends cut off and halved
  • 1 tbsp avocado oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp chili powder


  • Start by making the seasoning rub. Combine all of the rub ingredients together in a small bowl and mix well.
  • Season the chicken with the rub, making sure every bit of the chicken is covered liberally.
  • Next, chop up the butternut squash and brussels and place in a bowl. Toss in the avocado oil, salt, pepper, garlic powder and chili powder. Mix well to incorporate the seasonings and spread out in an even layer on a baking sheet. Set aside.
  • Preheat oven to 425 degrees Fahrenheit.
  • Heat a cast iron skillet over medium heat and add in the fat. Let the skillet warm up to full temperature.
  • Add in your chicken to cook for 5 minutes. Flip it over to the other side and cook for another 5 minutes.
  • Carefully transfer the skillet to the oven using oven mitts. Add the squash and brussels to the oven to bake also.
  • Cook for 30 minutes and remove everything from the oven. Allow to cool for a few minutes before serving.