Sheet Pan Roasted Chicken and Tomatoes with Potato Spaghetti Squash Puree

Making a sheet pan meal is one of the most versatile ways to get dinner on the table quickly, with easy cleanup afterwards.

There are so many options. You can cook poultry, beef, fish, and vegetarian meals in one go, without having to run around checking on one element or another, stirring here and fine-tuning there.

With thousands of combinations of proteins and vegetables to choose from, you could make a new dinner every single night in the same way and never get bored, from healthy Mediterranean sheet pan dinners to sausage and veggie mixes.

These types of recipes are the saving grace of the busy weeknight. It’s such an effortless way to cook, but that doesn’t mean it can’t turn out an elegant meal at the same time.

That’s what I love about this particular recipe. The potato and spaghetti squash puree is just a bit fancy, spread on the bottom of the plate for a pretty presentation, then topped with soft and sweetly acidic roasted tomatoes.

Finally, the star of the show is served on top of all that deliciousness. This chicken breast is seriously tasty.

Do you like to buy split chicken breasts? Weird as it may sound, these are one of my favorite things to buy at the grocery store each week.

Chicken is one of those proteins that we seem to rarely tire of eating. It’s healthy, tasty, easily adaptable, and super affordable.

While I love using thin cutlets for a quick meal, my other favorite (and more flavorful!) cut is a split chicken breast. Split chicken breasts are also known as skin-on, bone-in chicken breasts. They make for a flavorful and economical meal for everyday dinners, or even for dinner parties – if you know how to cook them, that is.

They really have a lot more flavor than plain breast meat thanks to the skin, which also helps to lock in moisture. The skin will help to lock in any flavors that you add, as well.

For this recipe, you’ll stuff thinly sliced lemon, fresh basil leaves, and freshly minced garlic underneath the skin of each breast. The skin still gets crispy and golden brown, while the lemon and basil flavors seep into the meat.

The vegetable puree is another element of this dish that is insanely simple to prepare. It’s silky and flavorful, and just a bit refined, adding that special restaurant-style touch that the average dinner routine at home is generally lacking.

The golden potatoes and spaghetti squash make for an incredible base, enhanced with a simple handful of flavors. Pesto, herbs, and creme fraiche make the puree rich and creamy, with a burst of freshness.

When paired with the acidic roasted tomatoes, you get the ideal balance of savory, hearty flavors.

I highly recommend crafting the perfect bite as you eat this meal, with every single forkful.

What is the perfect bite, you ask?

Well, it’s a slice of soft and supple roasted tomato, paired with a piece of moist chicken and a little bit of crispy skin. Then you top it all with a dollop of potatoes and spaghetti squash.

Get that forkful of goodness in your mouth and relish all of the different flavors and textures as they mingle on your tongue.

This dinner will help you out if you’re short on time as well. Not only is it easy to prep, you can double it up to serve families larger than two people. And you won’t have to spend those precious minutes washing loads of pots, pans, and utensils either.

Fewer dishes means more time on the couch bingeing your favorite Netflix show, you know? Make this recipe and you’ll be one step closer to sitting back and relaxing.

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Cooking By the Numbers…

Step 1 – Prep and Measure Ingredients

Cut the spaghetti squash in half lengthwise. Scrape out the seeds with a spoon and discard them. Set the squash aside.

Chop the golden potatoes into 1-inch chunks. Try to cut uniform pieces of the same size, so they will cook evenly.

Slice the lemon into very thin slices, about 12 slices total. Remove any seeds.

Slice the tomatoes into rounds. Again, try to cut these to the same thickness, so they will cook evenly.

Chop enough oregano leaves until you have 1 teaspoon total. If you don’t have fresh oregano, about 1/2 teaspoon dried will work in a pinch.

Chop enough parsley leaves until you have 1 teaspoon total. Divide in half, and set aside.

Peel a clove of garlic and mince it finely, or use your garlic press.

Chop the butter into small cubes.

Note that you can use other oils such as extra virgin olive oil or vegetable oil in lieu of the coconut oil if desired.

Preheat your oven to 375˚F. Grease a large rimmed baking sheet with 1 tablespoon of coconut oil, or your oil of choice.

Step 2 – Prepare Poultry

For this recipe, you want to use bone-in chicken with the skin on. Try to find pieces of equal size, so they will cook evenly.

Stuff the lemon slices, basil leaves, and minced garlic underneath the skin, flat against the meat. Be sure to divide the ingredients evenly between the two breasts.

Rub them all over with about half of the butter. If you like, you can soften it a little bit on the counter or in the microwave for a few seconds first, to make spreading easier. But be sure to use chilled cubes for the remainder, so they will melt a little more slowly.

Arrange the breasts on the prepared baking sheet and scatter the remaining butter cubes on top.

Step 3 – Arrange Vegetables

Place the squash halves cut-side down on the baking sheet.

Add the potatoes in an even layer around the chicken and squash. Leave enough room for the tomatoes on one side of the pan.

Sprinkle the poultry and potatoes lightly with salt.

Step 4 – Bake

Place the baking sheet in the oven and bake for 15 minutes. Halfway through the cooking time, flip the potatoes.

Add tomatoes to the pan, avoiding overlap as much as possible, and bake for another 30 minutes. Everything should be cooked through at this time. You can tell the squash and potatoes are done when they may easily be pierced with a fork.

The chicken is done when the internal temperature registers 165˚F on a meat thermometer inserted into the thickest part, without touching the bone.

If the potatoes, squash, and chicken aren’t finished cooking at this point, flip the potatoes and return the pan to the oven to bake for an additional 15 minutes.

Step 5 – Make Puree

Remove the sheet pan from the oven and cover the chicken with aluminum foil to keep it warm.

To make the puree, scoop the cooked squash out of the skins and add it to a high-speed blender. Add the potatoes, milk, creme fraiche, pesto, oregano, ½ teaspoon parsley, and turmeric.

You can use a premade pesto for this recipe, or whatever homemade variety you like.

Puree until smooth, scraping down the sides as needed. Season with salt to taste.

For another colorful puree that you can use as a fun substitute, make our recipe for creamy parsnip and beet puree or use a winter squash puree instead!

Step 6 – Plate

Add a generous helping of puree to the center of each of two plates. Any leftovers can be reheated and enjoyed the next day.

Top with roasted tomatoes, then add a chicken breast on top of each.

Garnish with freshly chopped parsley and serve immediately.