Keto One-Pan Chicken with Acorn Squash
This is the perfect healthy dish to make this Fall season. Juicy, tender bites of chicken are paired with creamy, butter acorn squash and crispy, melt-in-your-mouth pieces of thick-cut bacon! It’s seasoned with sage, rosemary and thyme, you are going to want to put this on your meal rotation!
Prep Time: 5 minutes
Cooking Time: 30-40 minutes
1 pound boneless & skinless chicken thighs
2 teaspoons sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon dried ground sage
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 acorn squash
4 tablespoons butter or ghee
4 slices of thick-cut bacon, quartered
Optional: fresh parsley for garnishing
Preheat your oven to 350 F (180 C) and line a baking tray with parchment paper.
Arrange chicken thighs on the lined baking tray.
Spice acorn squash in half, vertically, and remove the seeds. Slice in 1” pieces and arrange with the chicken. Season with sea salt, black pepper, garlic powder, dried sage, dried rosemary and dried thyme. Use a butter knife to distribute the butter or ghee in small chunks throughout the pan.
Bake in the oven for 20-25 minutes minutes, or until the chicken has cooked mostly through and the acorn squash has become soft and its edges have begun to brown. Remove from the oven and place the quartered strips of bacon on the pan and place back in the oven to finish cooking (the chicken should be 165 F or 74 C) for another 10-15 minutes.
Remove from the oven and garnish with optional fresh parsley.
Serve between 4, storing any leftovers in the fridge in an airtight container for up to 3 days.
Net Carbs: 10