One-Pan Roasted Chicken and Vegetables

DF GF

This one-pan roasted chicken with butternut squash, brussels sprouts, onions and lemon makes for an easy, healthy and delicious 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 of 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.

A plate with roasted chicken, lemon slices, Brussels sprouts, butternut squash, and onion. A silver fork rests on the plate.

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.

Ingredients measured out to make a chicken sheet pan meal: spices, olive oil, salt, pepper, chicken thighs, lemon, butternut squash, brussels sprouts, garlic, sage, onion, apple cider vinegar, balsamic vinegar and nutmeg.

What You Need

  • chicken thighs – either bone in or boneless work! If you don’t eat meat, tofu or tempeh would also work great in this recipe. I don’t recommend using chicken breast because they will become dry during the time it takes for the vegetables to roast. Check out these other chicken recipes if you only have chicken breasts on hand!
  • vegetables – Brussels sprouts, butternut squash, red or yellow onion and garlic cloves. Feel free to customize the veggies. See some ideas below!
  • 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.
Tip!
For even faster assembly you can buy pre-cut veggies at the store!
Four photos in a collage showing a mixing bowls of chopped onion, butternut squash, brussels and lemon, tossed with spices, spread out on a sheet pan and then chicken thighs are added to the pan.

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 – I love roasted sweet potatoes, but white or red potatoes also work great.
  • squash – any type of squash roasts really well! I’ve made roasted delicata squash, butternut squash, acorn squash and kabocha squash.
  • 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.
Overhead shot of 3 plates of oven roasted chicken and vegetables. Two of the plates are only half in the frame.

How to Serve

While this recipe can absolutely be a meal on its own, you can also pair it with a side if you’re more of a volume eater like me! Here are some ideas:

  • Serve with quinoa, brown rice or chickpea pasta 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. This spinach salad or garlicky kale salad are both great options.

How to Store

This sheet pan meal is great for meal prep! I love making a big batch on the weekend so we have leftovers for lunch/dinner for the week ahead.

For leftovers, I recommend storing them all together in an airtight container. Leftovers 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.

Easy Sheet Pan Recipes

One-Pan Roasted Chicken with Veggies

4 from 47 votes
This one-pan roasted chicken with butternut squash, brussels sprouts, onions and lemon makes for an easy, healthy and delicious weeknight meal. It will quickly become a household favorite.
A plate with roasted chicken, lemon slices, Brussels sprouts, butternut squash, and onion. A silver fork rests on the plate.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4

Ingredients

  • 1 lb. Brussels sprouts, trimmed and halved
  • 1 lb. butternut squash, cut into bite-sized pieces
  • ½ red or yellow onion, chopped
  • 1 lemon, thinly sliced
  • 3 large garlic cloves , minced
  • 4 Tablespoons olive oil, divided
  • 2 Tablespoons balsamic vinegar
  • 1 ½ teaspoon sea salt, divided
  • 1 ½ teaspoon ground pepper, divided
  • pinch of nutmeg
  • 4-6 chicken thighs, bone-in or boneless
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon fennel seeds
  • 1 teaspoon crushed red pepper
  • 1 teaspoon ground paprika
  • 1 teaspoon garlic powder
  • 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.
    A glass bowl filled with butternut squash, onion, lemon slices, and Brussels sprouts. Additional ingredients are around the bowl.
  • Add 2 Tablespoons of olive oil, balsamic vinegar, 1 teaspoon salt, 1 teaspoon pepper and nutmeg and toss to combine.
    Vegetables and lemon mixed together with oil and seasonings in a glass bowl.
  • Spread veggie mixture onto a large baking sheet.
    A sheet pan covered with Brussels sprouts, butternut squash, onions, and lemon slices.
  • Combine remaining olive oil, apple cider vinegar, fennel seeds, red pepper, paprika, garlic powder, ½ teaspoon sea salt, ½ teaspoon pepper and sage in a small bowl. Coat chicken with the marinade and arrange chicken on top of the Brussels sprouts and squash mixture.
    A sheet pan with 5 chicken thighs with roasted vegetables nestled around them.
  • 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!
  • Leftovers 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.

Video

Notes

Nutrition

Serving: 1/4 of recipes Calories: 415kcal Carbohydrates: 29g Protein: 33g Fat: 20g Saturated Fat: 3g Polyunsaturated Fat: 10g Monounsaturated Fat: 1g Cholesterol: 131mg Sodium: 1050mg Potassium: 859mg Fiber: 14g Sugar: 12g
Course: Lunch/Dinner
Cuisine: American
Keyword: one pan roasted chicken

DID YOU MAKE THIS RECIPE?

Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!
This post may include affiliate links. Thank you for your support.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




    70 comments
    1. Bill K
      October 14, 2021 AT 7:21 am

      5 stars
      So easy and the flavors are so good – I impressed my wife and she wants me to make it again! This is now in our meal rotation!!

      1. Brittany Mullins
        October 14, 2021 AT 11:54 am

        Ah yay!! So thrilled this recipe was a hit, Bill. Thanks for the review! It means so much to me.

    2. Anita Salaytah
      October 7, 2021 AT 5:51 pm

      5 stars
      I would love to be able to pin these amazing recipes to Pinterest!
      How can I collect them?
      ~Anita

      1. Brittany Mullins
        October 8, 2021 AT 1:13 pm

        Hey Anita – You should be able to just click on the photo and pin it. 🙂

    3. LAURA R RADELL
      October 7, 2021 AT 1:53 pm

      Why is there so much sodium in this recipe? It looks awesome and I will make it but I’m just curious if I could cut something out to make it lower.
      Thank you!!

      1. Brittany Mullins
        October 18, 2021 AT 2:06 am

        I would just cut down on the salt if you’re worried about the sodium levels!

    4. Kara
      August 3, 2021 AT 7:57 am

      Nutmeg is not listed in the ingredient list but is mentioned in the first step of the directions. To use or not to
      Use is the question! Recipe sounds delicious.

      1. Brittany Mullins
        October 7, 2021 AT 9:34 am

        Hi Kara. I highly recommend adding the nutmeg if you have it. It’s in step 3 of the instructions!

    5. Kearston
      July 13, 2021 AT 9:38 pm

      5 stars
      I just made this for dinner tonight and my usually picky toddler, devoured it!!!! And it was so easy to make! This will definitely be a weekly dinner

      1. Brittany Mullins
        July 14, 2021 AT 11:14 am

        Woo!! I love hearing this, Kearston! Thanks for making this recipe and coming back to leave a review. I really appreciate it!

Parchment paper lined with protein balls.

5 SECRETS TO
HEALTHY SNACKING

Eating healthy doesn’t have to be boring!

FREE EMAIL BONUS