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Cozy Sheet Pan Chicken Thighs with Roasted Fall Vegetables

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A soul-warming sheet pan dinner featuring crispy chicken thighs and caramelized fall vegetables like butternut squash, Brussels sprouts, and apples. This easy, one-pan meal is perfect for busy weeknights and delivers rich, comforting flavors with minimal cleanup.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds total)
  • 1 medium butternut squash, peeled and cut into 1-inch cubes (about 3 cups)
  • 2 cups Brussels sprouts, trimmed and halved
  • 1 large red onion, cut into wedges
  • 1 firm apple (like Honeycrisp or Granny Smith), cored and cut into wedges
  • 4 cloves garlic, smashed
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • Fresh parsley, chopped, for serving (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil.
  2. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and smoked paprika. Set aside.
  3. In a large bowl, combine the cubed butternut squash, halved Brussels sprouts, red onion wedges, apple wedges, smashed garlic, chopped rosemary, and thyme leaves. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss until evenly coated.
  4. Place the seasoned chicken thighs skin-side down on the prepared sheet pan. Roast alone for 15 minutes.
  5. Remove the pan from the oven. Flip the chicken thighs skin-side up. Scatter the seasoned vegetables and apples around the chicken in a single layer.
  6. Return the pan to the oven and roast for another 20-25 minutes, until the vegetables are tender and caramelized and the chicken is golden brown and crispy. Halfway through, shake the pan to redistribute the vegetables.
  7. Check for doneness: the chicken should reach an internal temperature of 165°F (74°C) when an instant-read thermometer is inserted into the thickest part of the thigh without touching the bone. Vegetables should be easily pierced with a fork.
  8. Let everything rest on the pan for 5 minutes before serving. Sprinkle with fresh parsley if desired. Serve straight from the pan.

Notes

Pat chicken thighs dry for crispy skin. Cut vegetables uniformly (about 1-inch pieces) for even cooking. Avoid overcrowding the pan; use two pans if needed. Let the chicken rest 5 minutes before serving. For extra crispy skin, broil for the last 2-3 minutes. Leftovers keep in the refrigerator for up to 4 days; reheat in a 350°F oven for 10-15 minutes.

Nutrition

Keywords: sheet pan chicken thighs, roasted fall vegetables, butternut squash, Brussels sprouts, easy dinner, one-pan meal, gluten-free, dairy-free

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