When it comes to getting dinner on the table, nothing is easier than sheet pan roasted chicken and tomatoes with potato spaghetti squash puree.
- 1 Tbsp coconut oil
- 1 medium spaghetti squash (about 2 lbs)
- 1 large lemon, sliced very thin (about 12 slices)
- 12 fresh basil leaves
- 1 clove garlic, minced
- 2 bone-in, skin-on chicken breasts (about 1 1/2 lbs)
- 1 1/2 Tbsp unsalted butter, chilled and cubed
- 8–10 golden potatoes, chopped into 1-inch chunks (about 1 lb total)
- 3 medium Roma tomatoes, sliced into rounds (about ½ lb)
- 1/2 tsp salt, plus more to taste
- 1/4 cup whole milk
- 2 Tbsp creme fraiche
- 4 Tbsp basil walnut pesto (or your choice of pesto)
- 1 tsp chopped fresh oregano
- 1 tsp chopped fresh parsley, divided
- 1/2 tsp ground turmeric
- Preheat the oven to 375˚F. Grease a large rimmed baking sheet with 1 tablespoon coconut oil.
- Cut the squash in half lengthwise and scoop out the seeds. Place both halves cut-side down on the baking sheet.
- Divide the lemon slices, basil leaves, and garlic between the two chicken breasts, and stuff them under the skin.
- Rub the chicken breasts all over with about half of the cubed butter. Place chicken on the greased baking sheet. Scatter remaining butter pieces on top of the chicken.
- Add potatoes to the rimmed baking sheet in an even layer around the chicken and squash. Be sure to leave a space for the tomatoes. Sprinkle the chicken and potatoes with a little salt.
- Place baking sheet in the oven. Roast for 15 minutes, flipping the potatoes halfway through. Add the tomatoes to the pan in a single layer and bake for 30 more minutes.
- At this point, everything should be cooked through. You will know the squash and potatoes are done when they can be pierced easily with a fork. The chicken is done when a meat thermometer inserted into the center registers 165˚F and the skin is crisp and golden. If the potatoes, squash, and chicken aren’t done yet, flip the potatoes and then return the pan to the oven for another 15 minutes.
- Remove from oven and cover chicken with aluminum foil to keep warm while you make the puree.
- Scoop the spaghetti squash out of the skins. Add to a blender with the potatoes, milk, creme fraiche, pesto, oregano, ½ teaspoon parsley, and turmeric. Puree until smooth, scraping down the sides as needed. Season with salt to taste.
- Scoop a generous helping of squash and potato puree onto two plates. Add a few roasted tomatoes. Top each plate with a portion of chicken. Garnish with fresh parsley, and serve.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Chicken
- Method: Roasting
- Cuisine: Dinner
Keywords: chicken, roast chicken, spaghetti squash, potato, tomato