Pan-Seared Chicken Thighs with Roasted Butternut Squash and Garlic

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

Juicy chicken thighs pan-seared to golden perfection paired with tender roasted butternut squash and aromatic garlic for a satisfying Whole30 meal. This American-inspired Whole30 recipe (gluten free), ready in about 50 minutes, pairs bone-in skin-on chicken thighs, butternut squash, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (about 1.5 lbs) bone-in skin-on chicken thighs
• 1 medium (about 2 lbs), peeled and cut into 1-inch cubes butternut squash
• 6 cloves, smashed garlic cloves
• 3 tbsp olive oil
• 1 tbsp, chopped fresh rosemary
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tbsp fresh lemon juice

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 cups (about half) of the cubed butternut squash with 1 tbsp olive oil, 3 smashed garlic cloves, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/2 tbsp chopped rosemary. Spread on a baking sheet and roast for 25 minutes until tender and caramelized.
2. Step 2: While squash roasts, pat dry 4 bone-in skin-on chicken thighs and season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place chicken skin-side down and sear for 6-7 minutes until skin is golden and crispy.
3. Step 3: Flip chicken thighs and cook for 6 more minutes until internal temperature reaches 165°F. Remove skillet from heat and set chicken aside to rest.
4. Step 4: In the same skillet, add the remaining cubed butternut squash, 3 smashed garlic cloves, 1/2 tbsp olive oil, 1/2 tbsp rosemary, and sauté over medium heat for 5 minutes until tender and fragrant.
5. Step 5: Plate the chicken thighs with both batches of roasted and sautéed butternut squash. Drizzle 1 tbsp fresh lemon juice over everything for brightness and serve immediately.