Chicken and Roasted Butternut Squash with Lemon

Ingredients:

• 4 boneless, skinless chicken breasts (about 170g each)
• 350 g peeled and diced butternut squash (about 6 cups)
• 2 lemons (thinly slice one, squeeze the juice from the other)
• 1/4 cup olive oil
• 2 tablespoons chopped fresh oregano
• 3 cloves garlic, thinly sliced

Preparation:

1. Preheat oven to 450°F (230°C). In a large bowl, combine the squash, lemon slices, 2 tablespoons olive oil, 1 tablespoon oregano, 1/2 tablespoon salt, and a pinch of freshly ground black pepper. Place on a rimmed baking sheet and spread in a single layer. Bake, undisturbed, until the squash is tender and lightly browned around the edges, about 30 minutes.
2. Meanwhile, season the chicken with salt and black pepper. Heat a large oven-safe skillet over medium heat. Add the remaining 2 tablespoons olive oil. Add the chicken; cook until well-browned on the bottom, 3-5 minutes. Turn the chicken over and transfer the skillet to the oven. Bake until the chicken is cooked through, 5-8 minutes.
3. Return the skillet to the stovetop over medium heat. Add the garlic and cook until softened, about 1 minute. Add the lemon juice and the remaining 1 tablespoon oregano. Cook, basting the chicken with the pan juices, for 1 minute. Serve the chicken with the roasted pumpkin and lemon, drizzled with the remaining pan juices.