Roasted Autumn Vegetable and Chicken Sheet Pan Dinner
A simple, hearty sheet pan dinner featuring tender roasted chicken thighs paired with a medley of seasonal autumn vegetables including butternut squash, Brussels sprouts, and carrots, seasoned with garlic and rosemary for a comforting weeknight meal.
Overview
This hearty sheet pan dinner combines succulent roasted chicken thighs with a colorful array of autumn vegetables including butternut squash, Brussels sprouts, and carrots. Seasoned with fragrant garlic and fresh rosemary, this dish is perfect for an effortless yet comforting weeknight meal. Roasting everything together allows the flavors to meld beautifully while keeping cleanup minimal.
Why you’ll love it
- One-pan meal with minimal prep and easy cleanup.
- Uses seasonal vegetables for a fresh and nutritious dinner.
- Chicken thighs stay juicy and tender while vegetables caramelize to perfection.
- Balanced flavors with aromatic garlic and rosemary.
- Can be adapted easily with other vegetables or spices.
Ingredient notes
- Chicken thighs: Use bone-in, skin-on for best flavor and moisture.
- Butternut squash: Peeled and cubed; choose firm squash without bruises.
- Brussels sprouts: Trimmed and halved to ensure even cooking.
- Carrots: Peeled and cut into similar-sized pieces for uniform roasting.
- Fresh rosemary and garlic: Infuse the dish with classic autumn flavors. Fresh herbs are recommended over dried.
Serving & storage
Serve this dish immediately while the chicken skin is crisp and vegetables are tender. It pairs well with a simple green salad or crusty bread.
Advert
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through to retain crispness. Do not leave cooked chicken at room temperature for more than 2 hours for food safety.
Chef tips
- For extra crisp skin, pat chicken thighs dry and avoid overcrowding the pan.
- Use a meat thermometer to ensure chicken is safely cooked to 75°C (165°F) internal temperature.
- Feel free to swap butternut squash with sweet potatoes or parsnips depending on availability.
- Add a squeeze of fresh lemon juice over the dish before serving for brightness.
Ingredients
- 4bone-in, skin-on chicken thighs (about 150-180 g each)
- 500 gbutternut squash, peeled and cubed
- 300 gBrussels sprouts, trimmed and halved
- 3 mediumcarrots, peeled and cut into 2.5 cm pieces
- 4 clovesgarlic, minced
- 2 tbspfresh rosemary leaves, roughly chopped
- 3 tbspolive oil
- to tastesalt and freshly ground black pepper
Equipment
- baking sheet (sheet pan)
- mixing bowl
- knife
- cutting board
- measuring spoons
Nutrition per serving
- Calories520
- Protein38 g
- Carbs25 g
- Fat27 g
Step-by-step
Step 1
Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper or lightly grease it.
Step 2
In a large mixing bowl, combine the butternut squash cubes, halved Brussels sprouts, and carrot pieces. Add 2 tablespoons of olive oil, minced garlic, chopped rosemary, salt, and pepper. Toss well to coat the vegetables evenly.
Step 3
Arrange the vegetables in a single layer on the prepared baking sheet, leaving space for the chicken thighs.
Step 4
Pat the chicken thighs dry with paper towels. Drizzle the remaining 1 tablespoon of olive oil over them, then season generously with salt, pepper, and a pinch of rosemary.
Step 5
Place the chicken thighs skin side up on the baking sheet alongside the vegetables.
Step 6
Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 75°C (165°F) and the vegetables are tender and caramelized. You may stir the vegetables halfway through cooking for even roasting.
Step 7
Remove the sheet pan from the oven and let the chicken rest for 5 minutes before serving.
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