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.
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.
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.
For even faster assembly you can buy pre-cut veggies at the store!
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:
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.
Combine the Brussels sprouts, squash, onion, lemon slices and minced garlic in a large bowl.
Add 2 Tablespoons of olive oil, balsamic vinegar, 1 teaspoon salt, 1 teaspoon pepper and nutmeg and toss to combine.
Spread veggie mixture onto a large baking sheet.
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.
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.