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Home » Recipes

Sheet Pan Chicken and Fall Vegetables

Sheet Pan Chicken and Fall Veggies on 100 Days of Real Food

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I'm excited to share another quick and easy weeknight dinner! I used bone-in chicken thighs, but feel free to sub in your favorite cut of chicken. I also made sure to find butternut squash that was already cut up into cubes by the grocery store ... a HUGE time saver (in my opinion)!

A sheet pan is a fun way to prepare dinner and is basically the same thing as your standard cookie sheet, but if you don't have one, you can nestle all of this into your largest baking dish. I love to line mine with parchment paper for a super duper easy clean up when I'm done. I hope you enjoy these fall flavors as much as we do!

Sheet Pan Chicken and Fall Veggies on 100 Days of Real Food

Sheet Pan Chicken and Fall Vegetable Dinner

Full of fall flavors, this Sheet Pan Chicken and Vegetable Dinner is a quick and easy meal that will satisfy your taste buds. I served this with whole-grain wild rice, and it could not have been more perfect for the fall season. The brown butter sage sauce is delicious drizzled over the butternut squash and Brussels sprouts!
6 Reviews / 5 Average
Prep Time: 10 minutes mins
Cook Time: 32 minutes mins
Course: Dinner
Cuisine: American
Method: One Pot / Sheet Pan, Too Easy
Diet: Egg Free, Gluten Free, Peanut/Tree Nut-Free
Print Recipe
Servings: 5
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Ingredients
  

  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil (extra virgin)
  • 1 small butternut squash (peeled and cubed (I like to buy mine already diced for this dish!))
  • 1 pound Brussels sprouts ( trimmed and sliced in half)
  • 6 cloves garlic (peeled and crushed)
  • 2 tablespoons butter
  • ⅓ cup fresh sage leaves

Instructions
 

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Mix together the spices in a shallow bowl. Dredge the top of each piece of chicken in the spices until coated.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place the chicken spice/skin side down in the pan, sprinkle with any remaining spices that didn't stick to the chicken, and sear until golden brown, 3 to 4 minutes. Turn over and sear the bottom of the pieces for another 2 to 3 minutes until brown. Transfer to the center of the baking sheet, turn off the heat, and reserve the remaining oil in the pan.
  • Nestle the cubed squash, sliced sprouts, and garlic cloves around the chicken on the baking sheet. Drizzle the cooking oil over veggies and toss to coat. Bake until chicken is cooked all the way through (no longer pink in the middle) and the veggies can easily be pierced with a fork, about 25 minutes.
  • Wipe out the skillet and melt the butter over medium heat. Add the sage leaves to the pan and cook while stirring until they just begin to darken in color and become crispy, and the butter browns. Immediately remove from heat. This sauce can overcook easily so sometimes I even immediately remove it from the pan so it doesn't keep cooking.
  • Remove baking sheet from oven, pour brown butter sage over veggies, and serve.

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Sheet Pan Chicken and Fall Vegetable Dinner
Amount Per Serving
Calories 564 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 11g69%
Cholesterol 182mg61%
Sodium 676mg29%
Potassium 1282mg37%
Carbohydrates 28g9%
Fiber 7g29%
Sugar 5g6%
Protein 33g66%
Vitamin A 17230IU345%
Vitamin C 110mg133%
Calcium 144mg14%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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1.5K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Gina says

    July 06, 2023 at 7:23 am

    5 stars
    A go to meal for the fall weather. Nothing's easier than sheet pan cooking and the seasoning blend on the chicken is delicious!

    Reply
  2. Sharina says

    July 05, 2023 at 9:51 pm

    5 stars
    I had fun preparing this sheet pan chicken and fall vegetables! It was cooked to perfection and tasted incredibly scrumptious and filling!

    Reply
  3. Addison LaBonte says

    July 05, 2023 at 6:33 pm

    5 stars
    Loved this for family dinner! So hearty and flavorful.

    Reply
  4. Rebekah Sherwood says

    November 12, 2020 at 10:32 am

    5 stars
    We really enjoyed this recipe and will definitely make it again! We used boneless skinless breasts and we thought it still turned out great. Also added a sliced carrot to the squash and brussel sprouts. We quartered the brussel sprouts to make them a little less overwhelming for those who aren't as big of fans :)

    Reply
  5. Ceci says

    October 15, 2020 at 10:31 am

    Not a big fan of brussel sprouts here - assuming other sturdy/fall veggies (potato, carrots, parsnips) would work just as well?

    Also, curious how 6 pieces of chicken comes out to 5 servings, do you just divide the sixth thigh into fifths? I know this is a dumb question, I have a person who watches their caloric intake like a hawk, there are just the two of us, but of course when I adjust the recipe to 2 servings, I end up with really weird ingredient sizes.

    Reply
    • 100 Days Admin says

      October 12, 2021 at 10:39 am

      It has to do with the weight of the chicken and how a typical serving size for chicken is 4 ounces. When you change the serving size, the ingredient amounts should be working now. - Nicole

      Reply
  6. Michelle Heyers says

    September 29, 2020 at 2:43 pm

    Will this work with skinless chicken breast?

    Reply
    • 100 Days Admin says

      October 01, 2020 at 10:05 am

      It would, but the seasonings on the crispy skin really makes this recipe. Let us know how you like it with chicken breast if you give it a try. - Nicole

      Reply
  7. Denyse Baker says

    September 17, 2020 at 8:02 pm

    5 stars
    This was a big hit with my guys who don’t love vegetables. Great flavor and chicken was so moist. I used squash, potatoes and carrots. Less scary than Brussel sprouts (which I love)

    Reply
  8. Sunni says

    December 05, 2019 at 7:37 pm

    I can’t figure out what to do with the sage in this recipe. Am I supposed to chop it beforehand? I’m cooking it right now and using leaves it’s really just wilted sage instead of a sauce... I’m sure it will taste great without this but I want to know for next time!

    Reply
    • 100 Days Admin says

      December 06, 2019 at 9:24 am

      Hi Sunni, the sauce is the brown butter and sage. While it's not a lot, it will make just enough to pour over everything and give that great taste. No need to chop the sage, just cook it until it gets crispy. Hope it still came out great for you! - Nicole

      Reply
  9. scarlett jane says

    November 23, 2019 at 11:18 am

    5 stars
    wow, this looks so delicious and healthy, thanks alot for sharing this recipe. i'll definitely try this. its a bit difficult to find Brussels sprouts where i live, hope i find some. :)

    Reply

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Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

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