Description
These sheet pan recipes transform an ordinary dinner into a cozy fall feast with minimal cleanup and maximum flavor, using high-heat roasting to enhance the natural sweetness of autumn vegetables.
Ingredients
Scale
6–8 pieces Chicken Thighs (Bone-in, skin-on)
3 cups Butternut Squash (Peeled and cut into 1-inch cubes)
1 lb Brussels Sprouts (Trimmed and halved)
1 large Red Onion (Cut into thick wedges)
3 tbsp Olive Oil (High-quality extra virgin)
2 tbsp Maple Syrup
2 tbsp Fresh Rosemary and Thyme (Finely chopped)
4 cloves Garlic (Minced or smashed)
Salt and Black Pepper (To taste)
Instructions
- Preheat the oven to 425°F (220°C)
- Line a large rimmed baking sheet with parchment paper or aluminum foil
- Pat the chicken thighs dry and toss them with olive oil, salt, pepper, and half of the minced herbs
- Combine the squash, Brussels sprouts, and red onions with remaining olive oil, maple syrup, and garlic in another bowl and toss to coat
- Arrange the chicken on the baking sheet and scatter the vegetables in a single layer around the chicke
- Roast in the oven for 30-35 minutes, stirring the vegetables halfway through until chicken reaches 165°F
- Garnish with extra fresh herbs and serve
Notes
Use a heavy-duty baking sheet to prevent warping.
If using different vegetables, consider their cooking times for optimal results.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 12 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 100 mg