One-Pan Roasted Chicken with Butternut Squash and Brussels Sprouts

This one-pan roasted chicken with butternut squash and brussels sprouts dish makes for an easy and incredibly flavorful weeknight meal. It will quickly become a household favorite.

I never thought I liked chicken thighs (or dark meat in general) but this recipe has me hooked. I made it for the first time a couple weeks ago and Isaac and I fell in love. We’ve already made it a total of three times!! Not only do the chicken and roasted veggies taste delicious, but the prep and clean-up are amazingly simple because the whole meal is roasted on one baking sheet.

I don’t know about you, but whenever I can limit the amount of dirty dishes I have to do after a meal I’m stoked. There’s nothing worse than finishing a delicious dinner and quickly realizing you have a mountain of dishes to do. Especially on a weeknight.

One-Pan Roasted Chicken with Butternut Squash and Brussels Sprouts on a sheet pan.

So this dish… it’s got multiple layers to it. The first is a base of balsamic roasted butternut squash, brussels sprouts and red onion. Butternut and sprouts go great together — especially after roasting because they’re extra sweet and delicious. I could seriously eat a whole plate of them on their own, but we gotta have some protein so the marinated chicken is baked to perfection on top of the veggies. The chicken is coated in a variety of spices to add flavor to the meat while the vinegar and lemon slices add just a hint of acidity to everything. I think the secret spice here is the fennel seed. I’ve been using these little seeds a ton lately and love the sweet, licorice flavor they lend.

One-Pan Roasted Chicken with Butternut Squash and Brussels Sprouts sitting on a distressed wood table.

Once cooked the two layers are plated side-by-side and make for a flavorful and filling meal. If you feel you need extra carbs, you can always add in a side of quinoa or brown rice. What I love about the recipe is that it’s easily customizable. You can use whatever vegetables you like and if you’re not a meat eater you can easily use tofu or tempeh in place of the chicken.

I can’t take credit for this recipe as it’s inspired and adapted from this recipe from Rachel Ray. She really is the queen of quick and easy meals!  I only made a few small changes, which I’ve included in the recipe below. I hope you enjoy this recipe as much as we do. Happy Wednesday!

One-Pan Roasted Chicken with Butternut Squash and Brussels Sprouts

If you try this one-pan roasted chicken with butternut squash and brussels sprouts dish, be sure to leave a comment and star rating letting me know how it turns out. Your feedback is super helpful for me and other EBF readers who are planning to try the recipe. 

One-Pan Roasted Chicken with Butternut Squash and Brussels Sprouts

Brittany Mullins
This one-pan roasted chicken with butternut squash and brussels sprouts dish makes for an easy and incredibly flavorful weeknight meal. It will quickly become a household favorite.
4.32 from 16 votes
Prep Time 20 mins
Cook Time 30 mins
Course Lunch/Dinner
Cuisine American
Servings 4
Calories 348 kcal

Ingredients
  

  • 1 lb. Brussels sprouts trimmed and halved
  • 1 lb. butternut squash cut into bite-sized pieces
  • 1/2 red or yellow onion chopped
  • 1 lemon thinly sliced
  • 3 large cloves garlic minced
  • 2 Tablespoons olive oil
  • 2 Tablespoons balsamic vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon ground pepper
  • pinch of freshly grated nutmeg
  • 4-6 chicken thighs bone-in or boneless
  • 2 Tablespoons olive oil
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon fennel seeds
  • 1 teaspoon crushed red pepper
  • 1 teaspoon ground paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 4 fresh sage leaves chopped

Instructions
 

  • Preheat oven to 450°F. Combine the Brussels sprouts, squash, onion, lemon slices and minced garlic in a large bowl, add 2 tablespoons of oil, balsamic vinegar, salt, pepper and nutmeg and toss to combine. Spread veggie mixture onto a large baking sheet.
  • Combine 2 tablespoons olive oil, apple cider vinegar, fennel seeds, red pepper, paprika, garlic powder, sea salt, pepper and sage in a small bowl. Coat chicken with the marinade and arrange chicken on top of the Brussels sprouts and squash mixture. Bake for 30-40 minutes or until both the veggies and chicken are cooked through. Portion onto plates, squeeze any remaining juice from the lemon over each serving and enjoy!

Video

Nutrition

Serving: 1/4 of recipesCalories: 348kcalCarbohydrates: 43gProtein: 15gFat: 16gFiber: 10gSugar: 10g
Keyword Brussels sprouts, butternut squash, healthy, one pan roasted chicken, sheet pan, weeknight meal
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Recipe Rating




    59 comments
    1. Chris Whitt
      March 24, 2021 AT 1:18 pm

      Is the roasted chicken with butternut squash and Brussel sprouts also soy free? And is Vegan Broccoli Raisin Salad soy free?

    2. A
      March 21, 2021 AT 11:18 am

      5 stars
      Made it, loved it, Ate It All Week (hubs not as big a fan…so aside from dinner 1 night, I enjoyed lunch 4 days)
      I just Doubled It and made it again- freezing for me, sharing with family. FABULOUS

      1. Brittany Mullins
        March 22, 2021 AT 2:57 pm

        So glad you loved this recipe! Thanks for the review. I so appreciate it.

    3. Sydney
      February 23, 2021 AT 5:59 pm

      5 stars
      Seriously my favorite easy and flavorful dinner. I love making it for friends – it feels like such an impressive meal despite it’s one-pan simplicity.

      1. Brittany Mullins
        February 23, 2021 AT 8:39 pm

        Woo!! So glad you loved this recipe, Sydney. 🙂 Thanks for the review!!

    4. Deanne Brand
      February 17, 2021 AT 7:18 pm

      5 stars
      I made this recipe tonight for dinner and the entire family enjoyed it (even kids that don’t like brussels). This is a great busy weeknight dinner. Thank you so much for all of the wonderful recipes you share!

      1. Brittany Mullins
        February 18, 2021 AT 2:07 pm

        Woo!! So glad this recipe was a hit with your family. Thanks for the review, Deanne. I so appreciate it!

    5. Kara Smith
      January 17, 2021 AT 2:27 am

      5 stars
      My husband and I really enjoyed this recipe! Recently I have been loving butternut squash and I was looking for some different ways to have it- this was perfect! I added potatoes and carrots to this meal and it turned out great. Thank you!

      1. Brittany Mullins
        January 17, 2021 AT 7:14 pm

        So glad you enjoyed this dish, Kara! Thanks for the review, I so appreciate it!

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