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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.
Oct 19Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 20 minutes. Cooking takes 40 minutes. Allow 60 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs (about 150-180 g each), butternut squash, peeled and cubed, Brussels sprouts, trimmed and halved, carrots, peeled and cut into 2.5 cm pieces, garlic, minced. Equipment: baking sheet (sheet pan), mixing bowl, knife, cutting board, measuring spoons.
Kitchen tip: For extra crisp skin, pat chicken thighs dry and avoid overcrowding the pan.