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Quick Fall Sheet Pan Chicken and Vegetables: Easy One-Pan Dinner

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A quick and easy one-pan dinner featuring juicy chicken thighs and caramelized fall vegetables with a sweet-tangy maple-Dijon glaze. Perfect for busy weeknights, this recipe delivers maximum flavor with minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 cups butternut squash, peeled and cut into 1-inch cubes (about 300g)
  • 2 cups Brussels sprouts, halved (about 200g)
  • 1 medium red onion, cut into wedges
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 clove garlic, minced
  • Fresh thyme or parsley, chopped (optional garnish)
  • Crumbled feta cheese or toasted pecans (optional garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Position a rack in the middle of the oven. Line your sheet pan with parchment paper or foil for easy cleanup.
  2. In a medium bowl, combine 2 tablespoons olive oil, smoked paprika, garlic powder, dried thyme, and a generous pinch of salt and pepper. Add the chicken thighs and toss to coat evenly. Let them sit while you prep the vegetables.
  3. In a separate bowl, toss the butternut squash cubes, halved Brussels sprouts, and red onion wedges with 2 tablespoons olive oil, salt, and pepper. Make sure everything is well coated.
  4. Spread the vegetables on the prepared sheet pan in a single layer. Roast for 10 minutes.
  5. While the vegetables are roasting, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and minced garlic in a small bowl. Set aside.
  6. After 10 minutes, remove the pan from the oven. Push the vegetables to the sides to create space in the center, and place the chicken thighs skin-side up in the middle. Brush half of the glaze over the chicken and vegetables.
  7. Return the pan to the oven and roast for another 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
  8. In the last 5 minutes of cooking, brush the remaining glaze over the chicken and vegetables. Let everything rest on the pan for 5 minutes before serving.
  9. Sprinkle with fresh thyme or parsley, and add crumbled feta or toasted pecans if desired. Serve straight from the pan or transfer to a platter.

Notes

Don’t overcrowd the pan to ensure vegetables roast instead of steam. Cut vegetables to uniform sizes for even cooking. Pat chicken dry before seasoning for crispy skin. Use an instant-read thermometer for perfect doneness. Let the pan rest for 5 minutes before serving. Line the pan for easy cleanup.

Nutrition

Keywords: sheet pan chicken, fall dinner, one-pan meal, chicken and vegetables, maple Dijon, easy weeknight dinner, roasted vegetables, butternut squash, Brussels sprouts

Find it online: https://evadinnerideas.com/quick-fall-sheet-pan-chicken-and-vegetables-easy-one-pan-dinner/