Lemon Chicken with Butternut Squash

1. 1

   Preheat the oven to 450 degrees F. Toss the squash, sliced lemon, 2 tablespoons olive oil, 1 tablespoon oregano, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.

2. 2

   Spread on a rimmed baking sheet.

3. 3

   Roast, undisturbed, until the squash is tender and lightly browned around the edges, about 30 minutes.

4. 4

   Meanwhile, season the chicken with salt and pepper.

5. 5

   Heat a large ovenproof skillet over medium-high heat.

6. 6

   Add the remaining 2 tablespoons olive oil.

7. 7

   Add the chicken; cook until well browned on the bottom, 3 to 5 minutes.

8. 8

   Flip the chicken and transfer the skillet to the oven.

9. 9

   Roast until the chicken is just cooked through, 5 to 8 minutes.

10. 10

    Return the skillet to the stovetop over medium heat.

11. 11

    Add the garlic and cook until softened, about 1 minute.

12. 12

    Add the lemon juice and the remaining 1 tablespoon oregano.

13. 13

    Cook, spooning the pan juices over the chicken, 1 minute.

14. 14

    Serve the chicken with the roasted squash and lemon; drizzle with the remaining pan juices.

15. 15

    Photograph by Charles Masters

* Per serving · 4 servings · Values may vary.

No additional tips available.