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
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4 bone-in, skin-on chicken thighs (or breasts)
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1 lb Brussels sprouts, trimmed and halved
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2 cups butternut squash, peeled and cubed
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3 tbsp olive oil
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3 cloves garlic, minced
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1 tsp fresh rosemary, chopped
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1 tsp fresh thyme leaves
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1 lemon, juiced
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Salt and black pepper, to taste
Instructions
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Preheat the oven to 400°F (200°C). This ensures the chicken skin crisps while the vegetables caramelize.
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Trim the Brussels sprouts and cut them in half. Peel and cube the squash into uniform 1-inch pieces.
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On a large sheet pan, toss Brussels sprouts and squash with olive oil, garlic, salt, pepper, rosemary, and thyme. Spread into an even layer.
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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.
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Roast for 35–40 minutes, flipping the vegetables halfway. Check that the chicken reaches an internal temperature of 165°F (74°C).
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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
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For even cooking, avoid overcrowding the sheet pan. Use two pans if necessary.
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Bone-in thighs stay juicier during roasting, but breasts can be used for a leaner option.
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Swap butternut squash with acorn, delicata, or sweet potatoes if preferred.
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Add Parmesan cheese during the last 10 minutes for extra flavor.
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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