Name: Sheet Pan Chicken & Pumpkin Spice Veggies Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 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; 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); Fresh parsley, chopped; Pomegranate seeds

Description

A cozy fall-inspired dinner that brings together juicy roasted chicken thighs and seasonal vegetables flavored with warm pumpkin spice. Everything cooks on a single sheet pan, making it easy to prepare, flavorful, and perfect for weeknights or festive gatherings.

Ingredients

Scale

Ingredients

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 vegetables:

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)

Optional garnish:

Fresh parsley, chopped
Pomegranate seeds

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Instructions

Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
In a small bowl, combine olive oil, garlic powder, onion powder, paprika, thyme, salt, and black pepper. Rub the mixture evenly over the chicken thighs and set aside.
In a large bowl, toss butternut squash, Brussels sprouts, sweet potato, and red onion with olive oil, pumpkin pie spice, cinnamon, smoked paprika, salt, pepper, and maple syrup if using. Mix well to coat evenly.
Spread the vegetables in a single layer on the prepared sheet pan. Nestle the chicken thighs among the vegetables, skin-side up, allowing the juices to flavor the veggies.
Roast for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are caramelized and tender. For extra crispy skin, broil for 2–3 minutes at the end.
Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley and pomegranate seeds if desired. Serve directly from the pan for a rustic, family-style meal.

Notes

Chicken thighs are recommended for juiciness, but chicken breasts or drumsticks also work well.
Cut vegetables evenly to ensure consistent cooking.
If you don’t have pumpkin pie spice, make your own with cinnamon, nutmeg, ginger, and cloves.
This recipe is great for meal prep—store leftovers in the fridge for up to 4 days.

Prep Time: 15 minutes
Cook Time: 40 minutes