Sheet Pan Chicken and Fall Vegetables

6 Reviews / 5 Average
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!
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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!

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12 thoughts on “Sheet Pan Chicken and Fall Vegetables”

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Recipe Rating

  1. 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!

  2. 5 stars
    I had fun preparing this sheet pan chicken and fall vegetables! It was cooked to perfection and tasted incredibly scrumptious and filling!

  3. 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 :)

  4. 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.

    1. 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

    1. 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

  5. 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)

  6. 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!

    1. 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

  7. 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. :)