Sheet Pan Chicken + Squash Dinner (Paleo, Whole30 + GF)

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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Author: Justin + Erica Winn
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  • 2 delicata squash, cut into small pieces like pictured above (or about 4 cups of your favorite winter squash)
  • 2 tbsp avocado oil
  • 1 shallot, diced
  • 2 tbsp fresh rosemary, finely chopped (or sub dried)
  • 2 tbsp fresh sage, finely chopped (or sub dried)
  • 20 grapes, halved
  • 1.5 lbs chicken thighs
  • Salt + pepper


  • Preheat oven to 400° Fahrenheit and line a couple of medium baking sheets with parchment paper.
  • Prep delicata squash by cutting it in half and removing the seeds. Then, cut into half moon pieces about a 1/4 to a 1/2 inch thick. Place in a mixing bowl and toss with about avocado oil and salt to taste. Set aside.  
  • Chop up shallot, rosemary and sage. Cut grapes in half. Spread out/sprinkle all of the shallot and about half of the rosemary and sage onto one of the baking sheets.
  • Layer chicken on top of shallot, rosemary and sage. Season with salt and pepper to taste. Finally, layer the grapes on and around the chicken. 
  • Spread out the squash on the other baking sheet. Sprinkle the remaining rosemary and sage over the top of both the chicken and squash.
  • Place both baking sheets in the oven. Bake for 40 minutes, or until the chicken is cooked through and the squash is tender. About halfway through toss the squash around to help them cook evenly. Remove from the oven once done, serve and enjoy.