Dinner · Chicken
Sheet-Pan Chicken with Brussels Sprouts and Butternut Squash
Seasoned chicken thighs roasted on one pan with butternut squash, Brussels sprouts and red onion.
⏱ 45 min (15 min prep, 30 min cooking)
🍽 Serves 4 · 2 thighs plus vegetables
kid friendlyleftovers
gluten freedairy free
None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.
Ingredients
Sheet pan
- 2 lb Chicken thighs, boneless skinless, boneless, skinless
- 4 cup Butternut squash, peeled and cut in 3/4-inch cubes
- 1 lb Brussels sprouts, trimmed and halved
- 1 Red onion, cut in wedges
Seasoning
- 3 tbsp Olive oil
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Dried thyme
- 1¼ tsp Table salt
- ½ tsp Ground black pepper
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large rimmed baking sheet, large bowl, instant-read thermometer.
- Heat the oven to 425°F. Stir the oil and seasonings together in a large bowl.
- Toss the squash, sprouts and onion in the bowl with about two-thirds of the seasoned oil and spread on the baking sheet. Roast 10 minutes.
- Toss the chicken in the rest of the seasoned oil. Push the vegetables to the edges and lay the chicken in the middle. Wash your hands and anything that touched the raw chicken.
- Roast 20 to 25 minutes more, stirring the vegetables once, until the squash is tender and the thickest piece of chicken reads 165°F.
🌡 Safe temperaturesChicken 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.
Make aheadCut the vegetables up to 2 days ahead. Leftovers keep 3 to 4 days in the fridge; reheat to 165°F.
↺ LeftoversSlice the chicken over salad greens with the vegetables, or wrap it all in a tortilla; reheat to 165°F.
🧒 With kidsKids can toss the vegetables in the bowl (before the raw chicken comes out).
Gluten-free swapAlready gluten-free; check the spice labels.
Meatless swapUse 2 cans drained chickpeas instead of the chicken and add them for the last 15 minutes.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.