Cooked - Fall Chicken And Vegetables Sheet Pan

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Fall Chicken And Vegetables Sheet Pan

6.0

2 small acorn squash (or 1 large acorn squash, or 2 medium sweet potatoes)

2 pounds bone-in skin-on chicken thighs

1 tablespoon olive oil

½ teaspoon garlic powder

½ teaspoon paprika

½ teaspoon salt

½ teaspoon black pepper

1 pound red potatoes (or yellow potatoes, cut into 1" pieces)

1 red onion (cut into ½" wedges)

2 cups Brussels sprouts (halved if large)

2 tablespoons olive oil

2 cloves garlic (minced)

2 teaspoons balsamic vinegar

2 teaspoons honey

1 teaspoon kosher salt (or to taste)

½ teaspoon dried basil

¼ teaspoon black pepper

Preheat oven to 450°F. Line a baking pan with parchment paper if desired.
Combine the seasoning mix in a small bowl.
Cut the acorn squash in half from top to bottom. Scrape out any seeds and cut into ½-inch slices.
Place the chicken thighs, skin side up, on a large baking sheet. Lightly brush the chicken skin with olive oil and season the chicken thighs with paprika, garlic powder, and ½ teaspoon each salt & pepper.
Place the potatoes, onion, and squash in a large bowl. Toss with ⅔ of the seasoning mix. Arrange the vegetables around the chicken.
Bake 15 minutes. Meanwhile, toss the brussels sprouts with the remaining seasoning mixture.
After 15 minutes, flip the squash over, stir the potatoes and add the brussels sprouts to the pan.
Roast for an additional 15 minutes or until vegetables are tender and the chicken reaches 165°F. Broil for 2 minutes if desired.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

Cuisine🇺🇸American

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🍂Fall

DifficultyEasy ⏰ 1h

Created 34 weeks ago

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