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Lemony Dill Chicken and Squash



About the Recipe

This recipe was born out of the fact that I didn't want to go to the grocery store. I had some chicken thighs and squash to use up. It turned out to be so delicious. I love the brightness of the lemon, all of the dill and garlic, truly came out better than I expected.


1.25lbs chicken thighs, boneless, skinless

1 acorn squash, deseeded, sliced thinly

5 shallots, halved

1/2C dill, chopped

2 lemons, juice + zest

1/3C + 2Tbsp olive oil

3Tbsp garlic, minced

2Tbsp butter

1/2Tsp chili flakes


Black Pepper


1: Preheat oven to 400 degrees Fahrenheit

2: Season chicken thighs with salt and pepper

3: In a bowl, whisk together 1/3C olive oil, lemon juice and zest, 1/3C dill, chili flakes, garlic, and 1Tsp salt, 1/2Tsp black pepper and set aside.

4: In a large sauté pan, add butter and 2Tbsp of olive oil over high heat. Add in the chicken and brown on both sides and take out. Next add in the shallots, and brown, take out. (if this is too much oil/fat for your liking, you can take some out now.) Reduce the heat to medium-low, add in the squash and arrange it in a circle. Place the chicken on the top of the acorn squash. Add in the shallots, and top off with the dill and lemon mixture. Add a splash of water and place in the oven.

5: Bake in the oven for 25-35 minutes. Until the chicken is cooked and the squash is tender.

6: Garnish with the remaining dill and enjoy!

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