Sheet Pan Chicken with Brussels Sprouts & Squash Recipe

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When the weather cools and cozy evenings call for warm, hearty meals, there’s nothing quite like a sheet pan dinner to bring comfort and convenience to the table. Sheet Pan Chicken with Brussels Sprouts & Squash is a recipe that celebrates the flavors of the season, combining tender, juicy chicken with caramelized Brussels sprouts and sweet, golden squash. The beauty of this dish lies in its simplicity—it’s a complete meal roasted on one pan, making cleanup as effortless as the cooking itself.

The inspiration for this recipe comes from fall harvest traditions, where families gather around the table to enjoy the bounty of seasonal produce. Brussels sprouts, often seen at holiday feasts, pair beautifully with naturally sweet squash, creating a balanced sidekick to the savory chicken. Whether you’re hosting a family dinner, meal prepping for the week, or simply looking for a nourishing dish to warm you up on a weeknight, this recipe delivers flavor, nutrition, and ease in every bite.


Why You’ll Love This Recipe

This recipe goes beyond being a quick dinner option—it’s a meal that checks every box. Here’s why you’ll find yourself coming back to it again and again:

  • One-pan convenience: Everything roasts together on a single sheet pan, saving you time in the kitchen and minimizing dishes.

  • Seasonal flavors: Brussels sprouts and squash are at their peak in the cooler months, delivering freshness and natural sweetness.

  • Balanced nutrition: Packed with lean protein, fiber, vitamins, and minerals, this recipe offers a wholesome way to fuel your body.

  • Customizable: You can swap in different vegetables or spices based on your preferences or what you have on hand.

  • Perfect for gatherings or weeknights: Impressive enough for company yet simple enough for busy evenings.


Ingredients You’ll Need

Here’s what you’ll need to make Sheet Pan Chicken with Brussels Sprouts & Squash.

  • Chicken thighs or breasts – Juicy, tender, and full of flavor. Thighs are especially good for roasting since they stay moist.

  • Brussels sprouts – Trimmed and halved for even roasting. They caramelize beautifully in the oven.

  • Butternut squash (or acorn squash) – Peeled, cubed, and slightly sweet, balancing the savory elements of the dish.

  • Olive oil – Helps the vegetables crisp and keeps the chicken moist.

  • Garlic – Minced for bold, aromatic flavor.

  • Fresh herbs – Rosemary and thyme add a woodsy, comforting touch.

  • Lemon – A squeeze at the end brightens the whole dish.

  • Salt and pepper – Essential for enhancing all the natural flavors.

Optional add-ins: red onions for extra sweetness, carrots for added color, or a sprinkle of Parmesan cheese to finish.


Step-by-Step Directions

1. Preheat the Oven

The foundation of any successful sheet pan dinner starts with the oven. Set your oven to 400°F (200°C). This temperature strikes the perfect balance for roasting both chicken and vegetables at the same time. At lower temperatures, vegetables risk steaming rather than caramelizing, and the chicken skin may stay soft. At higher temperatures, you risk burning the vegetables before the chicken is fully cooked through. While the oven heats, take a few minutes to prepare your ingredients and gather your tools so that everything is ready to go once the pan goes in.

See also  Autumn Harvest Chicken Sausage & Veggies Recipe

2. Prepare the Vegetables

Vegetable prep is the step that ensures even cooking and maximum flavor. Begin by trimming the ends off the Brussels sprouts and cutting them in half. Halving allows their flat sides to sit directly against the hot sheet pan, encouraging browning and caramelization. This process is what transforms sprouts from bitter to nutty and sweet.

Next, peel your squash—whether you’ve chosen butternut, acorn, or another variety—and cut it into 1-inch cubes. Keeping the pieces roughly uniform in size is crucial, as smaller cubes may burn before the chicken is ready, while larger ones may remain undercooked. If you want to save time, many grocery stores offer pre-cut squash in the produce section.

Once trimmed and cubed, set the vegetables aside in a large bowl. At this stage, you’ll also want to mince your garlic and chop any fresh herbs you plan to use, such as rosemary or thyme. These aromatics will cling to the vegetables during roasting, infusing them with savory depth.


3. Season Everything

Seasoning is where the magic begins. On a large sheet pan, combine your halved Brussels sprouts and cubed squash. Drizzle them generously with olive oil—enough to coat each piece lightly but not so much that they’re swimming. Add the minced garlic, salt, pepper, and fresh herbs.

Toss everything well, ensuring the vegetables are coated on all sides. A good toss ensures even roasting and prevents bland bites. Spread them into a single, even layer across the sheet pan. Overcrowding is one of the biggest mistakes people make with sheet pan meals; if the vegetables are piled on top of each other, they will steam instead of caramelize. For crisp, golden-brown edges, each piece needs space. If necessary, use two sheet pans and rotate them halfway through cooking.


4. Add the Chicken

Now it’s time to introduce the star of the dish: the chicken. Patting the chicken dry with a paper towel is a small but essential step—it removes excess moisture, helping the skin crisp up beautifully during roasting. Once dry, season the chicken generously with salt and pepper, then drizzle with a touch of olive oil.

Nestle the chicken pieces among the vegetables on the sheet pan. If you’re using bone-in, skin-on chicken thighs or breasts, place them skin-side up. This allows the skin to crisp and turn golden while the juices seep into the vegetables below, flavoring them naturally.

Positioning matters here: try to leave a little space between the chicken pieces so they roast evenly. Tucking them too closely together can lead to uneven cooking.


5. Roast to Perfection

Slide the sheet pan into your preheated oven and let it roast for 35–40 minutes. During this time, the chicken develops a golden crust while staying tender inside, and the vegetables soften and caramelize. Halfway through, open the oven and use a spatula to flip the Brussels sprouts and squash. This simple step helps ensure even browning and prevents any one side from burning.

For accuracy, use a meat thermometer to check the chicken’s doneness. The thickest part should reach an internal temperature of 165°F (74°C). If your chicken pieces vary in size, check the smaller ones earlier to avoid overcooking.

See also  Garlic & Wild Rice Chicken Soup Recipe

6. Finish with Freshness

Once everything has roasted to perfection, remove the sheet pan from the oven. The vegetables should be golden with crispy edges, and the chicken should look irresistibly juicy. To brighten the flavors, squeeze fresh lemon juice over the entire dish while it’s still hot. The citrus cuts through the richness and balances the earthy sweetness of the squash.

For a finishing touch, sprinkle extra fresh herbs—like chopped parsley, thyme, or rosemary—over the top. This not only enhances flavor but also adds vibrant color.

You can serve the dish straight from the sheet pan for a rustic, family-style presentation, or transfer it to a serving platter if you want a more polished look. Either way, this meal is best enjoyed warm, ideally with crusty bread or a simple salad on the side.


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Tips for Success

  • Don’t overcrowd the pan: Space out the vegetables and chicken to avoid steaming. If needed, use two pans.

  • Line with parchment paper: This helps prevent sticking and makes cleanup easier.

  • Use bone-in chicken thighs: They stay juicier and impart more flavor to the vegetables as they roast.

  • Roast in stages if needed: If your squash cubes are larger, you can give them a 10-minute head start before adding the Brussels sprouts and chicken.

  • Experiment with spices: Try adding smoked paprika, cumin, or Italian seasoning for different flavor profiles.


Nutritional Benefits

This recipe isn’t just delicious—it’s also packed with nutrients:

  • Chicken provides lean protein to keep you satisfied and supports muscle health.

  • Brussels sprouts are rich in fiber, vitamin C, and antioxidants.

  • Squash delivers vitamin A, potassium, and natural sweetness without added sugar.

  • Olive oil offers heart-healthy fats.

  • Herbs and garlic contribute antioxidants and anti-inflammatory properties.

Together, these ingredients create a well-rounded meal that’s as good for your body as it is for your taste buds.


Variations to Try

One of the best things about sheet pan dinners is their versatility. Here are a few fun variations you can try:

  • Spicy twist: Add chili flakes or cayenne pepper for heat.

  • Maple glaze: Drizzle maple syrup over the vegetables for a touch of sweetness.

  • Parmesan finish: Sprinkle grated Parmesan cheese over the Brussels sprouts during the last 10 minutes of roasting.

  • Different vegetables: Swap squash with sweet potatoes, parsnips, or carrots.

  • Protein swap: Try bone-in chicken drumsticks, turkey tenderloin, or salmon for variety.


What to Serve with Sheet Pan Chicken

This recipe is hearty enough to stand alone, but you can pair it with sides to make it even more satisfying:

  • A fresh green salad with a simple vinaigrette.

  • Warm dinner rolls or crusty bread for soaking up juices.

  • A light grain like quinoa, couscous, or wild rice.

  • Roasted garlic mashed potatoes for a comforting touch.


Make-Ahead and Storage Tips

  • Meal prep friendly: Roast a big batch and portion it into containers for easy lunches or dinners throughout the week.

  • Refrigerate: Store leftovers in an airtight container for up to 4 days.

  • Reheat: Warm in the oven at 350°F (175°C) for 10–12 minutes or in the microwave for a quick option.

  • Freeze: You can freeze cooked chicken separately, but vegetables may lose some texture after thawing.

See also  The Best Homemade Baby Chicken Nuggets Recipe

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Frequently Asked Questions

Can I use frozen Brussels sprouts?
Yes, but fresh will give you the best texture. If using frozen, thaw and pat them dry before roasting.

What type of squash works best?
Butternut is classic, but acorn, delicata, or kabocha squash are also excellent choices.

Can I make this recipe vegetarian?
Absolutely—simply omit the chicken and add more vegetables or toss in chickpeas for protein.

Do I need to peel the squash?
Butternut squash should be peeled, but delicata squash can be roasted with the skin on since it’s tender.

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Sheet Pan Chicken with Brussels Sprouts & Squash Recipe


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  • Author: Michelle Davis
  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Description

A hearty one-pan dinner that combines juicy roasted chicken with caramelized Brussels sprouts and sweet squash. Perfect for weeknights or family gatherings, this dish balances flavor, nutrition, and simplicity while keeping cleanup to a minimum.


Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (or breasts)

  • 1 lb Brussels sprouts, trimmed and halved

  • 2 cups butternut squash, peeled and cubed

  • 3 tbsp olive oil

  • 3 cloves garlic, minced

  • 1 tsp fresh rosemary, chopped

  • 1 tsp fresh thyme leaves

  • 1 lemon, juiced

  • Salt and black pepper, to taste


Instructions

  • Preheat the oven to 400°F (200°C). This ensures the chicken skin crisps while the vegetables caramelize.

  • Trim the Brussels sprouts and cut them in half. Peel and cube the squash into uniform 1-inch pieces.

  • On a large sheet pan, toss Brussels sprouts and squash with olive oil, garlic, salt, pepper, rosemary, and thyme. Spread into an even layer.

  • Pat the chicken dry, season with salt and pepper, and drizzle lightly with olive oil. Nestle the pieces among the vegetables, skin-side up if using skin-on chicken.

  • Roast for 35–40 minutes, flipping the vegetables halfway. Check that the chicken reaches an internal temperature of 165°F (74°C).

  • Remove from the oven and squeeze fresh lemon juice over the chicken and vegetables. Garnish with more herbs if desired. Serve warm directly from the pan or transfer to a platter.

Notes

  • For even cooking, avoid overcrowding the sheet pan. Use two pans if necessary.

  • Bone-in thighs stay juicier during roasting, but breasts can be used for a leaner option.

  • Swap butternut squash with acorn, delicata, or sweet potatoes if preferred.

  • Add Parmesan cheese during the last 10 minutes for extra flavor.

  • Leftovers can be stored in the refrigerator for up to 4 days and reheated in the oven for best results.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
Michelle Davis

I’m Michelle Davis, a 48-year-old home cook from the rolling hills of Kentucky, where the air smells like sweet corn in summer and something’s always bubbling on the stove. I’ve spent most of my life in a little white farmhouse just outside Lexington, where my kitchen is the heart of the home and my slow cooker is like a trusted old friend.

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