Sheet Pan Chicken with Autumn Vegetables

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.