Pan-Seared Chicken Thighs with Roasted Garlic and Spiced Butternut Squash

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

Juicy chicken thighs pan-seared to golden perfection paired with warm roasted garlic and spiced butternut squash cubes, creating a hearty Whole30-approved meal. This american-inspired whole30 (whole30, gluten free) ready in about 50 minutes pairs peeled garlic cloves, olive oil, smoked paprika 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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 diced into 1-inch cubes butternut squash
• 6 cloves, peeled garlic cloves
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 1/2 tsp, divided sea salt
• 1/2 tsp, divided black pepper
• 1 tbsp, chopped fresh thyme leaves
• 1/4 cup water

Instructions

1. Step 1: Preheat oven to 425°F. Toss 3 cups diced butternut squash with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp sea salt, and 1/4 tsp black pepper in a large bowl until evenly coated. Spread squash on a rimmed baking sheet in a single layer, and scatter 6 peeled garlic cloves around the squash. Roast for 25 minutes, stirring halfway, until squash is tender and edges are lightly caramelized.
2. Step 2: While squash roasts, pat dry 4 bone-in, skin-on chicken thighs with paper towels. Season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large cast-iron skillet over medium-high heat until shimmering.
3. Step 3: Place chicken thighs skin-side down in the hot skillet and sear without moving for 6-7 minutes until skin is golden brown and crisp. Flip thighs and add 1/4 cup water and 1 tbsp chopped fresh thyme leaves to the pan, then cover and reduce heat to medium-low. Cook for 8-10 minutes more until internal temperature reaches 165°F.
4. Step 4: Remove chicken and let rest for 5 minutes. Return roasted butternut squash and garlic to the skillet, stir gently to combine flavors, and serve chicken thighs alongside the spiced squash and softened roasted garlic cloves.