Sheet Pan Chicken & Pumpkin Spice Veggies Recipe

There’s something magical about the fall season—the crisp air, colorful leaves, and the irresistible aroma of warm spices filling the kitchen. When the days grow shorter and evenings turn chilly, cozy, comforting meals become a household favorite. That’s where this Sheet Pan Chicken & Pumpkin Spice Veggies recipe comes in. It’s the perfect balance of hearty protein, seasonal vegetables, and warm autumn flavors.

The inspiration for this dish comes from the nostalgic flavors of pumpkin spice, a blend often associated with lattes and baked goods. But here, it’s used in a savory way—transforming roasted vegetables into a fragrant, flavorful side that pairs beautifully with tender, juicy chicken. It’s a complete meal made on a single sheet pan, meaning less cleanup and more time to enjoy with family. Whether you’re hosting a fall gathering, planning a weeknight dinner, or simply craving the taste of the season, this recipe is a must-try.

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Why You’ll Love This Recipe

Cooking doesn’t have to be complicated, and this recipe proves it. Beyond its simplicity, there are plenty of reasons you’ll want to make it again and again:

• One Pan, Less Cleanup – Everything bakes together on a single sheet pan.

• Seasonal Comfort – Pumpkin spice adds warmth and coziness to roasted vegetables.

• Balanced Meal – Juicy chicken thighs provide protein, while the vegetables deliver fiber and nutrients.

• Versatile & Customizable – Swap in your favorite fall vegetables like carrots, parsnips, or sweet potatoes.

• Meal Prep Friendly – It reheats beautifully, making it great for lunches throughout the week.

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Ingredients

Here’s what you’ll need to make this Sheet Pan Chicken & Pumpkin Spice Veggies recipe. The ingredients are simple, fresh, and easily available.

For the Chicken

• 6 bone-in, skin-on chicken thighs (or chicken breasts if preferred)

• 2 tablespoons olive oil

• 2 teaspoons garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika

• 1 teaspoon dried thyme

• ½ teaspoon salt

• ½ teaspoon black pepper

For the Pumpkin Spice Veggies

• 2 cups butternut squash, peeled and cubed

• 2 cups Brussels sprouts, halved

• 1 large sweet potato, peeled and cubed

• 1 red onion, sliced into wedges

• 2 tablespoons olive oil

• 2 teaspoons pumpkin pie spice blend

• 1 teaspoon ground cinnamon

• ½ teaspoon smoked paprika

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 2 tablespoons maple syrup (optional, for a touch of sweetness)

Optional Garnish

• Fresh parsley, chopped

• Pomegranate seeds for a festive touch

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Step-by-Step Directions

1. Preheat the Oven

The first step may seem simple, but it’s one of the most important. Always preheat your oven before roasting. For this recipe, set your oven to 400°F (200°C). This temperature is ideal because it’s high enough to caramelize the natural sugars in the vegetables, creating those delicious golden-brown edges, while also crisping up the chicken skin without drying out the meat.

While the oven is heating, take a moment to line a large sheet pan with parchment paper or aluminum foil. This not only makes cleanup easier but also helps prevent the vegetables from sticking. If you prefer extra-crispy vegetables, you can skip the parchment paper and lightly oil the pan instead. By the time you finish preparing your ingredients, the oven will be ready, ensuring the roasting process starts at the right temperature.

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2. Season the Chicken

Now it’s time to focus on the chicken, the star of this dish. Place your chicken thighs on a cutting board or in a shallow dish. In a small bowl, mix together olive oil, garlic powder, onion powder, paprika, dried thyme, salt, and black pepper. This blend creates a savory seasoning that complements the sweetness of the roasted vegetables and balances the warm pumpkin spice flavors.

Rub the seasoning mixture evenly over the chicken, making sure to coat every surface. If you’re using chicken with skin, gently lift the skin and spread some seasoning underneath as well—this helps lock in flavor and keeps the meat juicy. Take a few extra seconds to massage the seasoning into the chicken. This step is about more than just coating the surface; it’s about infusing flavor into every bite. Once seasoned, set the chicken aside while you prepare the vegetables.

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3. Prepare the Vegetables

The vegetables are just as important as the chicken, and this is where the pumpkin spice element shines. In a large mixing bowl, add the cubed butternut squash, halved Brussels sprouts, sweet potato cubes, and red onion wedges. Drizzle with olive oil to ensure they roast beautifully. Next, sprinkle in the pumpkin pie spice, a pinch of ground cinnamon, smoked paprika, salt, and black pepper. For an optional touch of sweetness, add a little maple syrup—it caramelizes in the oven, enhancing the vegetables’ natural sugars.

Toss everything together until the vegetables are evenly coated. You want each piece to glisten with oil and spices so that the flavors are consistent throughout. The aroma at this stage will already be inviting—a warm, spiced fragrance that hints at the cozy meal to come.

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4. Arrange on the Sheet Pan

Take your prepared sheet pan and spread the seasoned vegetables across it in a single layer. This step is crucial because overcrowding the pan will cause the vegetables to steam rather than roast, leaving them soft instead of crisp and caramelized.

Next, place the chicken thighs directly on top of and among the vegetables, skin-side up. Positioning the chicken this way serves two purposes: the skin has room to crisp in the oven, and as the chicken cooks, its juices drip down onto the vegetables, adding even more savory flavor. Arrange everything neatly so the heat circulates evenly, ensuring both the chicken and vegetables roast to perfection.

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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 skin will crisp up, the meat will become tender and juicy, and the vegetables will turn golden with caramelized edges.

To check for doneness, use a meat thermometer and ensure the chicken reaches an internal temperature of 165°F (74°C). This guarantees it’s fully cooked while still moist. If you prefer an even crispier skin, switch your oven to broil during the last 2–3 minutes of cooking. Keep a close eye on it—broiling works fast, and you want a golden finish, not burnt edges.

As the dish roasts, your kitchen will fill with the irresistible scent of garlic, paprika, and warm pumpkin spice, setting the stage for a cozy meal.

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6. Garnish & Serve

Once the chicken and vegetables are perfectly cooked, carefully remove the sheet pan from the oven. Let the chicken rest for about 5 minutes to allow the juices to redistribute, ensuring every bite is tender.

For presentation and an extra pop of flavor, sprinkle the dish with freshly chopped parsley. If you want to add a festive touch, scatter a few pomegranate seeds over the top—their tart, juicy burst complements the sweetness of the roasted vegetables beautifully.

Serve the dish straight from the sheet pan for a rustic, family-style dinner. The combination of crispy-skinned chicken and warmly spiced vegetables makes this meal both visually stunning and deeply satisfying. Whether it’s a weeknight dinner or part of a holiday spread, it’s sure to impress.

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Tips for Success

• Choose Dark Meat for Juiciness – Chicken thighs remain moist and flavorful, even with high heat roasting.

• Cut Veggies Evenly – Make sure the squash, sweet potato, and onion pieces are similar in size for even cooking.

• Use Fresh Spices – Pumpkin spice loses its punch if it’s been sitting too long in the pantry; check for freshness.

• Don’t Overcrowd the Pan – Spread everything out in a single layer so the veggies roast instead of steaming.

• Customize the Spice Level – Add a pinch of cayenne for a gentle heat contrast to the sweet spices.

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Variations to Try

One of the joys of sheet pan dinners is how easily they can be customized. Here are some delicious variations:

• Protein Swap – Use chicken breasts, drumsticks, or even turkey breast pieces.

• Vegetable Variety – Try parsnips, carrots, or delicata squash for different textures and flavors.

• Spice Twist – Instead of pumpkin spice, try curry powder or Italian seasoning for a fresh take.

• Make it Sweet & Savory – Toss in apple wedges during the last 15 minutes of roasting for a caramelized sweetness.

• Vegan Option – Replace chicken with chickpeas or tofu, seasoned with the same spice blend.

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Nutritional Benefits

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

• Chicken – A great source of lean protein, iron, and B vitamins.

• Butternut Squash – Rich in vitamin A, vitamin C, and fiber.

• Sweet Potatoes – Loaded with beta-carotene and antioxidants.

• Brussels Sprouts – A cruciferous vegetable high in vitamin K and folate.

• Pumpkin Spice – Cinnamon and nutmeg add not only flavor but also antioxidants and anti-inflammatory properties.

Together, these ingredients create a wholesome, balanced meal that fuels your body and satisfies your taste buds.

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When to Serve This Dish

This Sheet Pan Chicken & Pumpkin Spice Veggies recipe is perfect for many occasions:

• Weeknight Dinners – Quick, simple, and minimal cleanup.

• Holiday Meals – A festive side dish and main course all in one.

• Meal Prep – Portion into containers for easy grab-and-go lunches.

• Cozy Gatherings – Ideal for casual dinners with friends or family.

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Storage & Reheating Tips

• Refrigeration – Store leftovers in an airtight container in the fridge for up to 4 days.

• Freezing – Chicken and vegetables can be frozen for up to 2 months. Reheat in the oven for best results.

• Reheating – Warm in a 350°F oven for 10–12 minutes to maintain crispness. Microwaving works but may soften the chicken skin.

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Pairing Suggestions

Pair this dish with simple sides for a complete meal:

• Grain Options – Serve with wild rice, quinoa, or couscous.

• Salads – A light green salad with apples, walnuts, and vinaigrette balances the warm flavors.

• Bread – A slice of rustic sourdough or cornbread makes a perfect companion.

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Frequently Asked Questions

Can I make this with boneless, skinless chicken?
Yes, but reduce cooking time to 25–30 minutes since boneless cuts cook faster.

Do I need to peel the sweet potatoes?
Peeling is optional. The skin adds extra fiber and crisps up nicely when roasted.

What if I don’t have pumpkin pie spice?
Make your own by combining 2 tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, and ¼ tsp cloves.

Can I prepare this in advance?
Yes, you can season the chicken and chop the vegetables a day ahead. Store separately in the fridge, then roast when ready.

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