Pan-Seared Chicken Thighs with Roasted Butternut Squash and Sage

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pan-seared chicken thighs paired with sweet roasted butternut squash and aromatic sage create a hearty Whole30-compliant meal. This American-inspired Whole30 recipe (gluten free), ready in about 50 minutes, pairs bone-in skin-on chicken thighs, butternut squash, fresh sage leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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.

Prep: 15 min Cook: 35 min Serves 4 American cuisine 430 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 3 cups of 1-inch cubed butternut squash with 1 tbsp olive oil, 1 tsp sea salt, 1/2 tsp black pepper, and 6 fresh sage leaves chopped finely on a baking sheet. 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 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  3. Step 3: Place chicken thighs skin-side down in the hot skillet and cook without moving for 6-7 minutes until skin is golden brown and crisp. Flip and add 3 minced garlic cloves; cook 5 more minutes until chicken reaches an internal temperature of 165°F.
  4. Step 4: Remove chicken and let rest. Add 2 tbsp water and 1 tbsp lemon juice to skillet, scraping browned bits for a quick pan sauce. Return chicken to skillet and spoon sauce over.
  5. Step 5: Serve chicken thighs alongside the roasted butternut squash, garnished with remaining 6 whole fresh sage leaves.

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