Sheet Pan Harvest Chicken and Veggies

By Olivia Adriance

on Oct 06, 2023, Updated Jun 07, 2024

5 from 1 vote
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5 from 1 vote

SHEET PAN HARVEST CHICKEN AND VEGGIES

By Olivia Adriance
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An easy and crazy delicious dinner to whip together on a busy fall weeknight! You’re going to love the combo of juicy, roasted chicken and savory autumnal flavors, with minimal prep and easy clean-up!
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Ingredients 

  • 4 chicken thighs bone-in and skin-on
  • 4 tbsp olive oil divided
  • 2 tbsp balsamic vinegar
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh rosemary minced
  • 3 cloves garlic minced
  • 1 lb brussel sprouts halved and ends removed
  • 2 delicata squash halved, seeded, and cut into 1/2” moons
  • 3 shallots cut into about 3/4” rounds
  • 2 tbsp maple syrup
  • salt and pepper to season

Instructions 

  • Preheat your oven to 425
  • Add your chicken to a bowl and massage in your balsamic, minced garlic, herbs, 2 tbsp of olive oil, season with salt and pepper and set aside
  • Cut up to your brussel sprouts, squash, and shallots and toss them with your remaining olive oil, maple syrup, and season with salt and pepper
  • Add them to a sheet pan with your chicken, skin-side up, in a single layer
  • Roast in the oven for about 45 min (checking at 35 min)
  • Broil for another 2 minutes if needed to get a crisp on your chicken skin
  • Serve and ENJOY!
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2 Comments

  1. Shar says:

    5 stars
    This recipe is delicious! Thank you, Olivia.

    Reply
    1. Olivia Adriance says:

      So happy to hear you enjoyed it!!

      Reply