This one-pan roasted chicken with butternut squash and brussels sprouts makes for an easy and incredible 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.
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!
What You Need
chicken thighs – either bone in or boneless work! If you don’t eat meat, tofu or tempeh also works great in this recipe.
vegetables – Brussels sprouts, butternut squash, red or yellow onion, garlic cloves.
lemon – trust me on this one! Lemon adds a hint of acid that brightens the flavors of this dish.
olive oil – to roast the vegetables and part of the marinade for the chicken. Avocado oil would work here as well.
balsamic vinegar – this slightly sweet vinegar is part of the marinade for the vegetables. The balsamic vinegar helps create a delicious, caramelized crust while the vegetables roast.
apple cider vinegar – part of the chicken marinade. Vinegar helps tenderize the meat and adds a ton of flavor.
seasonings and spices – fennel seeds, crushed red pepper, paprika, garlic powder, freshly grated nutmeg, fresh sage, sea salt and pepper.
The Best Veggies for Sheet Pan Meals
The vegetables in this meal are completely customizable but not all vegetables are great for sheet pan meals. The best vegetables will hold up well during roasting and will develop a delicious caramelized flavor. Here are some options:
potatoes – sweet potato and white potatoes both work great.
carrots – I love roasted carrots! The end result is slightly crunchy but soft and caramelized at the same time.
brussels sprouts – is there any other way to enjoy brussels sprouts? Not in my mind!
broccoli and cauliflower – both broccoli and cauliflower roast up so beautifully! If you aren’t a fan these veggies steamed, you need to try them roasted.
onion – add a major flavor punch by throwing some onion on the pan with the rest of your veggies.
asparagus – another vegetable that is best roasted! Roasted asparagus is a staple in our home.
bell pepper – add crunch, zest and a slightly sweet flavor with sliced bell pepper.
How to Serve
While this recipe can absolutely be a meal on it’s own, you can also pair it with a side if you’re more of a volume eater, like me! Serve with quinoa or brown rice if you need a grain to fill out your meal. Looking for more vegetables? Throw all of the ingredients on the sheet pan on a bed of greens and top with a dressing of choice! Don’t love the mixture of hot and cold temperatures? A side salad works great as well.
How to Store
If you have leftovers of this sheet pan dinner, I recommend storing them all together in an airtight container. They will last up to five days in the refrigerator. To reheat, I recommend spreading the leftovers on a sheet pan and reheating in the oven. If you’re in a rush, the microwave will work but the vegetables won’t be as crispy.
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!