Description

Savor the essence of fall with this Autumn Harvest Sheet Pan Dinner, a comforting and easy-to-make meal that combines juicy bone-in chicken thighs with roasted butternut squash, Brussels sprouts, and caramelized red onion. Drizzled with olive oil and seasoned with fresh rosemary, this dish is perfect for cozy gatherings or busy weeknights. With minimal prep and cleanup, it’s a delicious celebration of seasonal flavors that will leave everyone asking for seconds.

Ingredients

Scale

4 bone-in chicken thighs (about 1.5 lbs)
2 cups butternut squash, cubed
2 cups Brussels sprouts, halved
1 large red onion, cut into wedges
3 tbsp olive oil
2 tsp fresh rosemary, chopped
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Season chicken thighs with salt, pepper, and half of the rosemary.
Chop butternut squash, Brussels sprouts, and red onion into appropriate sizes.
In a large bowl, combine vegetables with olive oil, remaining rosemary, salt, and pepper; toss to coat thoroughly.
Arrange the veggies on one side of the sheet pan and place seasoned chicken on the other side.
Roast in the oven for 35-40 minutes until chicken reaches an internal temperature of 165°F (75°C) and veggies are tender.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh (about 150g)
Calories: 410
Sugar: 4g
Sodium: 550mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 25g
Cholesterol: 100mg

Keywords: - For added flavor, marinate the chicken overnight with your favorite spices. - Feel free to swap seasonal vegetables like sweet potatoes or parsnips for variety. - Leftovers can be stored in an airtight container in the fridge for up to three days.