Sheet Pan Harvest Chicken and Veggies

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5 from 1 vote


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!
Course: Main Course


  • 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


  • 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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