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Sheet Pan Roasted Chicken Thighs with Fall Vegetables
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large Baking Sheet
  • Mixing Bowl

Ingredients
  

  • 4 bone-in, skin-on chicken thighs
  • 2 cups cubed butternut squash
  • 2 cups Brussels sprouts, halved
  • 2 carrots, cut into 1-inch pieces
  • 1 red onion, cut into wedges
  • 3 tablespoons olive oil
  • 2 teaspoons dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
  • Place the butternut squash, Brussels sprouts, carrots, and red onion in a large bowl. Add the olive oil, thyme, salt, and black pepper. Toss until the vegetables are evenly coated.
  • Spread the vegetables in a single layer on the prepared baking sheet. Nestle the chicken thighs among the vegetables, skin side up.
  • Roast for 35 to 40 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the vegetables are tender with some browned edges.
  • Remove the pan from the oven and let it rest for 5 minutes. Sprinkle the chopped parsley over the top before serving.

Notes

For even cooking, cut the vegetables into similar sizes so nothing overcooks or stays firm. Leftovers reheat well in a 350-degree oven for 10 minutes to restore crispness to the chicken skin. If you want a touch more sweetness, drizzle a small amount of maple syrup over the vegetables before roasting.
Course: Main Course
Cuisine: American
Equipment: Large Baking Sheet, Mixing Bowl