SHEET PAN HARVEST CHICKEN AND VEGGIES

5 from 2 votes

SHEET PAN HARVEST CHICKEN AND VEGGIES

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, of course!

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: American

Keyword: Autumn recipes, Baked chicken thighs, Chicken thighs, Harvest chicken, Sheet pan

Servings:

Author: Olivia Adriance

Ingredients

4 chicken thighs, bone-in and skin-on
4 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
1 tablespoons fresh thyme leaves
1 tablespoons fresh rosemary, minced
3 cloves garlic, minced
1 pound Brussels sprouts, halved and ends removed
2 delicata squash, halved, seeded, and cut into ½-inch moons
3 shallots, cut into about ¾-inch rounds
2 tablespoons maple syrup
Salt and pepper to season

Instructions

Preheat your oven to 425°F.
Add the chicken to a bowl and massage in the balsamic vinegar, minced garlic, herbs, and 2 tablespoons of olive oil. Season with salt and pepper and set aside.
Cut up the Brussels sprouts, squash, and shallots and toss them with the remaining 2 tablespoons of olive oil, maple syrup, and season with salt and pepper.
Add them to a sheet pan with the chicken, skin-side up, in a single layer.
Roast in the oven for about 45 minutes (checking at 35 minutes for doneness). Chicken is done when the temperature is 165°F.
Broil for another 2 minutes if needed to get the chicken skin crispy!
Serve and ENJOY!

Notes

If you’re using boneless, skinless chicken thighs, start the veggies 10 minutes before adding the chicken to the sheet pan. That way, everything will be ready at the same time!

Nutrition