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As the leaves turn and the air becomes crisp, it's the perfect time to embrace the warmth and comfort of fall flavors. The Harvest Butternut Squash and Chicken Sheet Pan recipe is not only a celebration of seasonal ingredients but also a convenient, one-pan meal that brings together the rich tastes of roasted chicken, hearty vegetables, and delightful garnishes. This article will guide you through each step of creating this delicious dish while providing insights into the health benefits of the ingredients and tips for perfecting the recipe.

Harvest Butternut Squash and Chicken Sheet Pan

Embrace the cozy flavors of fall with this Harvest Butternut Squash and Chicken Sheet Pan recipe, perfect for a comforting weeknight dinner. Roasted chicken meets sweet butternut squash, vibrant Brussels sprouts, and tart cranberries for a wholesome meal that celebrates the season's bounty. With minimal prep and cleanup, its an easy way to enjoy a delicious feast. Try it tonight and let the warm aromas fill your kitchen!
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Ingredients
  

1 medium butternut squash, peeled and cubed

1 ½ lbs chicken thighs, bone-in and skin-on

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and freshly ground black pepper, to taste

1 red onion, sliced

2 cups Brussels sprouts, halved

½ cup dried cranberries

¼ cup pecans, roughly chopped

Fresh parsley, chopped, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy clean-up.

    Prepare the Chicken: In a small bowl, mix together olive oil, garlic powder, onion powder, smoked paprika, thyme, rosemary, salt, and pepper. Rub this mixture all over the chicken thighs, ensuring they are well-coated.

      Toss the Vegetables: In a large bowl, combine the cubed butternut squash, sliced red onion, and halved Brussels sprouts. Drizzle with a little olive oil (you can use some from your chicken mixture) and sprinkle with salt and pepper. Toss well to coat.

        Arrange on Sheet Pan: Spread the coated vegetables across one side of the prepared baking sheet. Place the seasoned chicken thighs on the other side of the sheet, skin-side up, ensuring they are not overcrowded.

          Bake the Dish: Place the baking sheet in the preheated oven and roast for about 25 minutes. Optionally, halfway through cooking, turn the chicken thighs for even browning.

            Add Cranberries and Pecans: After 25 minutes, sprinkle the dried cranberries and chopped pecans over the vegetables and chicken. Return the pan to the oven and roast for another 10-15 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender and caramelized.

              Garnish and Serve: Remove from the oven and let rest for a few minutes. Garnish with fresh parsley before serving.

                Enjoy Your Meal: Serve warm, optionally with a side of crusty bread or over a bed of greens for a complete fall-inspired meal!

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings