One-Dish Chicken with Bacon and Acorn Squash


  • 4 slices, cut into 1-inch pieces
  • 2 tbsp Olive Tree Sage & Onion Extra Virgin Olive Oil
  • 1 tbsp packed brown sugar
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp ground cinnamon
  • 1 1/4 tsp kosher salt, divided
  • 4 small chicken breasts
  • 1/2 large acorn squash, sliced into half moons about 1/4-inch thick
  • 1 tbsp chopped sage, plus a 5-6 whole leaves for garnish
  • 2 tbsp Olive Tree Maple Balsamic Vinegar


  1. Preheat oven to 375 degrees.

  2. Spread bacon on a large rimmed baking sheet. Bake in the oven for about 8 minutes. Drain the bacon fat from the corner of the pan. Reserve.

  3. Combine olive oil, brown sugar, paprika, garlic powder, cinnamon, and half of the sage to the bowl. Whisk to combine. Add the chicken breasts and use your hands to massage the rub into the breasts. Season the chicken on both sides with about 1 teaspoon of salt and a little bit of freshly cracked black pepper. Place the chicken breasts around the bacon on the sheet pan. Make sure there is no bacon under the chicken, as you want the bacon to crisp up.

  4. Add the squash to the bowl you tossed the chicken in. Toss the squash with one tablespoon of the balsamic vinegar and remaining salt, sage, and black pepper. Spread the squash on the baking sheet around the chicken. Use tongs to make sure the bacon isn't being covered by the squash or chicken.

Bake until chicken is cooked through, squash is roasted, and bacon is crisp, about 30-35 minutes. If the bacon begins to get too crisp or starts to burn, use the tongs to remove the bacon. Add it back to the pan when the chicken and squash are finished cooking. When finished, brush everything with the remaining balsamic vinegar. Garnish with fresh sage leaves.

Notes about the squash:

  • Acorn squash's skin is edible, but if you prefer to eat it with the skin off, cook it first then peel off the skin before eating so it's easier to remove.

  • Toss the squash halfway through cooking if you want it equally brown on both sides. If you don’t mind one side getting a little darker than the other, leave it alone. 

  • You can also swap out acorn squash for butternut or delicata squash. The cooking time should be similar. 


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