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6) Lemon Herb Roasted Chicken and Spaghetti Squash

Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 medium spaghetti squash about 2–3 lb, halved and seeds removed
  • 4 bone-in chicken thighs about 1.5–2 lb
  • 2 tbsp olive oil divided
  • 1 lemon zest and juice
  • 2 tsp dried oregano or 1 tbsp chopped fresh
  • 1 tsp dried thyme or 1 tsp fresh
  • 3 garlic cloves minced
  • Salt and black pepper to taste
  • 1/4 cup low-sodium chicken broth optional
  • Fresh parsley chopped, for garnish

Method
 

  1. Preheat oven to 425°F (220°C). Rub squash halves with 1 tbsp olive oil, season with salt and pepper, and place cut-side down on a baking sheet.
  2. Pat chicken dry and toss with remaining olive oil, lemon zest, juice, garlic, oregano, thyme, salt, and pepper.
  3. Arrange chicken on the sheet around squash; add 1/4 cup broth to the pan if you want extra pan juices.
  4. Roast 35–45 minutes until chicken reaches 165°F and squash is tender. Broil 2–3 minutes if you want crisp skin.
  5. Let squash cool 5 minutes, shred flesh with a fork into strands, and toss with pan juices and parsley. Serve chicken on top or alongside.