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Cozy Sheet Pan Chicken Thighs with Roasted Fall Vegetables

Sheet pan chicken thighs - featured image
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This one-pan wonder features juicy, crispy-skinned chicken thighs roasted alongside caramelized butternut squash, carrots, apples, and red onions. It’s a simple, wholesome, and incredibly comforting meal that’s perfect for busy weeknights or cozy fall dinners.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680g)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 small butternut squash (about 2 cups / 280g, peeled and cubed into 1-inch pieces)
  • 2 medium carrots (peeled and cut into 1-inch chunks)
  • 1 medium red onion (cut into 1-inch wedges)
  • 1 large apple (like Honeycrisp or Gala, cored and cut into 1-inch chunks)
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Fresh thyme or parsley for garnish (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
  2. In a large bowl, combine the cubed butternut squash, carrot chunks, red onion wedges, and apple chunks. Drizzle with 2 tablespoons of olive oil and 1 tablespoon of maple syrup. Sprinkle with ½ teaspoon of salt and ¼ teaspoon of pepper. Toss everything together until all the pieces are nicely coated. Spread them out in a single layer on one half of your prepared sheet pan.
  3. Pop the pan with just the vegetables into the preheated oven for 10 minutes.
  4. While the veggies are roasting, pat your chicken thighs dry with a paper towel. In a small bowl, mix together 1 teaspoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon dried thyme, ½ teaspoon salt, and ¼ teaspoon black pepper. Drizzle the chicken thighs with 2 tablespoons of olive oil, then rub the spice mixture all over them, getting it under the skin if you can.
  5. After 10 minutes, carefully pull the sheet pan out of the oven. Push the vegetables to one side to make room. Place the seasoned chicken thighs, skin-side up, on the empty side of the pan. Try not to crowd them.
  6. Return the pan to the oven and roast for another 25-30 minutes. The chicken is done when its internal temperature reaches 165°F (74°C) and the juices run clear. The skin should be golden brown and crispy. The vegetables should be tender and caramelized at the edges.
  7. Once it’s all cooked, take the pan out of the oven and let it rest for 5 minutes. Sprinkle with some fresh thyme or parsley if you’re using it, and serve straight from the pan.

Notes

Pat the chicken thighs dry for crispy skin. Give the vegetables a 10-minute head start in the oven so everything finishes cooking at the same time. Don’t overcrowd the pan. Use a meat thermometer for perfectly cooked chicken (165°F/74°C). Let the chicken rest for 5 minutes before serving. For a vegetarian version, skip the chicken and double the vegetables, adding chickpeas or halloumi cheese.

Nutrition

Keywords: sheet pan dinner, chicken thighs, roasted vegetables, fall recipe, butternut squash, easy dinner, one pan meal, comfort food

Find it online: https://sweetstirring.com/cozy-sheet-pan-chicken-thighs-with-roasted-fall-vegetables/