Sheet Pan Chicken with Autumn Vegetables

This easy sheet-pan chicken thighs recipe pairs juicy roasted chicken with butternut squash, Brussels sprouts, and red onion for a complete one-pan fall dinner. It’s the perfect weeknight meal when you want something hearty, healthy, and ready in under an hour.

Sheet-Pan Chicken Thighs with Autumn Veg

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Crispy sheet-pan chicken thighs with butternut squash, Brussels sprouts, and red onion.
Prep
⏱️
Cook
🔥
Total
⏳
Serves
🍽️ 4 to 5

Ingredients

  • 5 bone-in, skin-on chicken thighs
  • 1 butternut squash, peeled, seeded, and cubed
  • 1 red onion, sliced into ½-inch wedges
  • 2 cups Brussels sprouts, trimmed and halved
  • Olive oil
  • 2 tsp smoked paprika
  • Kosher salt and black pepper, to taste
  • 1 lemon, cut into wedges

Instructions

  1. Preheat oven to 425°F. Line a large sheet pan with parchment.
  2. Prep veg: Toss squash, Brussels, and onion with 2 tbsp oil, salt, pepper, and 2 tsp smoked paprika. Spread in a single layer.
  3. Season chicken: Pat thighs dry. Rub with 1 tbsp oil, then sprinkle with salt and pepper. Nestle skin-side up on the pan, spacing well.
  4. Roast 35–40 minutes until chicken reaches 175°F and veg are tender with browned edges.
  5. Crisp: Broil 2–3 minutes to blister the skin. Watch closely.
  6. Finish & serve: Squeeze lemon over everything.
Pan spacing matters: If crowded, split across two pans and roast on upper/lower racks, swapping halfway.
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Sheet-Pan Chicken with Autumn Veg - PantryJoy

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