Since your squash is already roasted from recipe #1, you’ve cut your cooking time down! Everything is roasted here in a large cast iron skillet, but any large, oven-proof frying pan will work. Everything will be nestled in there, we just want a single layer so we get crispy edges.

This dish works great for company as everything can be easily doubled. If you do this, I may suggest doing the chicken in one pan, and roasting the brussels on a rimmed sheet pan to prevent over-crowding.