I’m excited to share another quick and easy weeknight dinner! I served this with whole-grain wild rice, and it could not have been more perfect for the fall season. 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!
Sponsor Shoutout: Farmer Focus
We’re partnering with Farmer Focus organic chicken this year because we love how their operation is 100% organic from start to finish—something you almost NEVER find at other chicken companies! Just like I don’t want synthetic pesticides or chemical fertilizers in the produce I eat, I also don’t want them in the feed that the chickens, or any other animals, eat either. In addition, all of their products carry the Certified Humane animal welfare certification, another plus! We also love how Farmer Focus cares about their farmers, which means better working conditions, and in the end, a better product. They even have a Farm ID on every package that you can enter into their website to see photos and read stories about the farmers who raised the chickens! If you can’t make it to your farmers’ market for locally sourced meat, this is definitely the next best option! They have all different cuts of chicken (from whole to bone-in thighs to boneless chicken breasts) so definitely look for it next time you’re at the store! Find some at a store near you.
Sheet Pan Chicken and Fall Vegetable Dinner
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 6 bone-in, skin-on chicken thighs I used Farmer Focus organic chicken
- 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
- 1/3 cup fresh sage leaves
- 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.