Pat chicken dry with a paper towel. Place in a bowl and drizzle with olive oil. Add salt, pepper, minced garlic, and herbs. Mix until the chicken is evenly coated.

Cover and refrigerate for 30 minutes to allow flavors to absorb.

Preheat oven to 200°C (400°F). Spread squash cubes on a baking tray lined with parchment paper. Drizzle olive oil, sprinkle salt, oregano, and toss well. Roast for 25–30 minutes until caramelized.

While squash roasts, heat a skillet over medium heat. Sear chicken on each side for 3–4 minutes until golden. Transfer to the oven and bake for 10–12 minutes until fully cooked.

Arrange roasted squash and chicken on a platter. Garnish with parsley and a squeeze of lemon juice before serving.