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

  • Author: Brittany Mullins
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4


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.


  • 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
  • 46 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


  1. 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 (affiliate link).
  2. 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!


Inspired and adapted from Rachel Ray’s Balsamic Roasted Brussels Sprouts, Butternut Squash and Chicken Thighs.

  • Category: Lunch/Dinner
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1/4 of recipes
  • Calories: 348
  • Sugar: 10 g
  • Fat: 16 g
  • Carbohydrates: 43 g
  • Fiber: 10 g
  • Protein: 15 g

Keywords: one pan roasted chicken, sheet pan, butternut squash, Brussels sprouts, healthy, weeknight meal

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  1. We really like this recipe. We don’t like spicy so omit pepper but I see someone added chili powder and we might try that as we like chili powder. It’s great either way.

  2. I made this for the fam and I suggest serving this with a loaf of bread or some crackers to help with the heat haha. Or just add less red pepper flakes. Overall a great and flavorful recipe that was fun to try with little cleanup.

  3. I’m looking at making this for a larger group. Do you recommend? Group size is about 20 people. Thanks in advance.

    • Hey Pat – So sorry to hear that this recipe didn’t turn out for you. Did you just use 1 teaspoon of crushed red pepper? You can definitely alter the amount of spices used based on your taste preferences.

  4. I have made this twice now& it is delicious! The first time I had sweet potatoes instead of butternut squash…turned out great! And I am using boneless chicken breasts instead that I butterflied so they weren’t so thick 🙂

  5. What do I need to do to substitute boneless, skinless chicken breasts? Reduce heat? Add chicken after first 15 minutes? Thanks for help

    • Hey Karen! Chicken breasts should work just fine. They might dry out a little faster though. I would maybe reduce the temp to 400 and the chicken probably only needs to cook for 25 minutes or so. I’d just keep an eye on the chicken and pull it when it seems done. 🙂

    • Hi Nicole! I’m so glad you loved it. If you wouldn’t mind, would you be willing to leave another comment with a star rating of the recipe too? It can be the exact same comment if you want. The star ratings are super helpful. 🙂

  6. 43 carbs per serving. That seems like a lot. Not sure how it’s that many carbs. I tried to add it up and didn’t get that many

  7. Followed recipe precisely. 1 sliced regular, not small lemon with skin left on made dish bitter. 1 teaspoon fennel seeds is too much and I like fennel seeds. basic concept and ingredients are good, but spices are wrong. i often do one pan roasted chicken thighs with these veggies and balsamic, olive oil and that would have been much better.

  8. Tastes great! So versatile on the veggies you can use. I improvised broccoli for Brussels. Its just ehat i had. But I also added potatos and mushrooms just had to add a bit more to the marinade for the veggies but thats all and a bit more cook time.

  9. I just made this recipe tonight and made a few changes, I had two tiny chicken breasts so I also added a can of chickpeas. This recipe will become a staple, only when I make it again, I’ll change the balsamic vinegar for white balsamic vinegar because I thought it tasted a little too sour. Thank you for this great dinner 🙂

  10. I made this recipe tonight, and it was delicious! I thought I grabbed the garlic powder for the chicken marinade, but I had chili powder in my hand. There was a little extra spice in the dish, but it turned out to be a great mistake. I will definitely make this recipe again.

  11. Made this for dinner last week and it turned out awesome! Used sweet potatoes instead of butternut squash, but otherwise followed your recipe to the letter, and it’s definitely a recipe I look forward to using throughout the fall and winter 🙂

  12. My hubby and I LOVED this! It is the perfect healthy comfort food. I didn’t have any nutmeg or fennel seeds so I left them out and added some baby bellas that needed to be used up. Delicious! We couldn’t stop raving about it and happy to have it on our dinner rotation now. Thank you!!

  13. I made this and it was absolutely delicious. I followed to recipe closely but just used half of the fennel seeds because I don’t cook with them much and was scared they may overpower other favors. Will definitely be making this again, it was amazing! Thanks for sharing.

  14. Made this recipe tonight with chicken drumsticks and it was so good!! I love cozy, one dish meals like this. It was so easy to make and my boyfriend loved it! Thanks for sharing!

  15. This sounds so good! We do something similar but in a cast iron skillet. Always delicious and perfectly flavored… yum (still trying to get M into brussels spouts… sigh).

    • I’ll have to check out your recipe because the lemon rosemary combo sounds tasty. I used to hate meat on the bone but with chicken thighs it really does keep the meat from drying out. And I agree, most people will eat two thighs. It depends on my appetite and cravings whether I have one or two. Sometimes I like to load up on veggies and just have one. 🙂

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