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Cozy 20-Minute Fall Sheet Pan Chicken and Vegetables

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A no-fuss, one-pan wonder that delivers tender chicken and perfectly roasted veggies with a sweet and smoky glaze. It’s the perfect quick and easy weeknight dinner that feels like a warm hug on a chilly evening.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs (or breasts, cut into similar-sized pieces)
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup (pure maple syrup is best)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups butternut squash, peeled and cut into 1-inch cubes
  • 1 medium red onion, cut into wedges
  • 2 cups Brussels sprouts, trimmed and halved
  • 2 medium apples (like Honeycrisp or Fuji), cored and cut into wedges
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 425°F (220°C). Line your sheet pan with parchment paper for easy cleanup.
  2. In a medium bowl, combine 2 tablespoons olive oil, 1 tablespoon maple syrup, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken thighs and toss well to coat every piece. Let it sit while you prep the veggies.
  3. In a large bowl, combine the cubed butternut squash, red onion wedges, halved Brussels sprouts, and apple wedges. Drizzle with 1 tablespoon olive oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss everything until evenly coated.
  4. Spread the vegetables in a single layer on the prepared sheet pan. Place the chicken thighs in between the vegetables, skin-side up if they have skin.
  5. Roast for 20-25 minutes. Halfway through (at the 10-12 minute mark), use a spatula to flip the chicken and stir the vegetables. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
  6. Once out of the oven, let it rest on the pan for about 5 minutes. Serve straight from the pan or on a platter.

Notes

For the best texture, pat the chicken dry before seasoning. Cut vegetables uniformly (1-inch pieces) for even cooking. Don’t overcrowd the pan; use a large pan or two smaller ones. Flip halfway through for even browning. Use a meat thermometer to ensure chicken reaches 165°F (74°C). If vegetables brown too quickly, tent the pan loosely with foil for the last 5 minutes.

Nutrition

Keywords: sheet pan dinner, chicken and vegetables, fall recipe, quick dinner, one-pan meal, maple syrup, smoked paprika, butternut squash, Brussels sprouts

Find it online: https://dinadinnertable.com/cozy-20-minute-fall-sheet-pan-chicken-and-vegetables/