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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 Vegetable Dinner
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.
Gina says
A go to meal for the fall weather. Nothing's easier than sheet pan cooking and the seasoning blend on the chicken is delicious!
Sharina says
I had fun preparing this sheet pan chicken and fall vegetables! It was cooked to perfection and tasted incredibly scrumptious and filling!
Addison LaBonte says
Loved this for family dinner! So hearty and flavorful.
Rebekah Sherwood says
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 :)
Ceci says
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.
100 Days Admin says
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
Michelle Heyers says
Will this work with skinless chicken breast?
100 Days Admin says
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
Denyse Baker says
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)
Sunni says
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!
100 Days Admin says
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
scarlett jane says
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. :)