Sheet Pan Chicken and Veggies
This sheet pan chicken and veggies recipe is an easy, healthy dinner made with juicy chicken thighs, roasted vegetables, and simple seasoning. Everything cooks on one pan, making it perfect for busy weeknights with minimal cleanup.
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.
- 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!
Video
Notes
- Storage: 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.
- Inspired and adapted from Rachel Ray's Balsamic Roasted Brussels Sprouts, Butternut Squash and Chicken Thighs.
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