Sheet Pan Chicken with Vegetables
This Sheet Pan Chicken Dinner is a flavorful and effortless fall dinner featuring a blend of tender chicken, savory spices, aromatic herbs and a medley of seasonal autumn vegetables including Brussels sprouts and butternut squash. Enjoy this delicious harvest sheet pan meal that combines the goodness of the best flavors of fall all roasted to perfection on one pan. Gluten-free, Whole30, paleo with low carb and vegan options.
Ingredients
- 3-4 boneless skinless chicken breasts , pounded to even thickness. Feel free to use 5-6 chicken thighs (or any other protein of choice such as turkey, salmon, pork chops or tofu and adjust the cooking times as needed.
- sea salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon dried sage
- 2 tablespoons olive oil , divided
- 1 1/2 tablespoons balsamic vinegar , divided
- 1 cup chopped / cubed butternut squash , feel free to sub with sweet potato or any other fall squash of choice such as hubbard squash, kabocha squash, buttercup squash, delicata squash or pumpkin for a lower carb option
- 1 cup broccoli florets
- 1/2 cup Brussels sprouts , trimmed and cut into halves
- 1 yellow zucchini , quartered
- Chopped fresh parsley or thyme
Instructions
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In a small bowl, combine the salt, pepper, thyme, rosemary and sage. Place the chicken in a large resealable bag and add 1 tablespoon olive oil, 1 tablespoon of balsamic vinegar and half of the seasoning. Seal the bag then press to rub the oil and seasoning on the chicken. Set aside for 20 minutes or chill in the fridge for up to 24 hours.
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Preheat oven to 415 F.
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Chop your vegetables then place in a single layer on a large rimmed sheet pan lined with parchment paper or foil. Drizzle with remaining olive oil and seasoning.
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Nestle chicken in the middle of the pan, moving vegetables aside as needed.
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Place pan in preheated oven and roast for 12 minutes. Flip the chicken and toss the vegetables in pan. Return pan to oven and continue cooking for another 10 minutes, or until chicken is cooked through and internal temperature reaches 160 to 165 degrees F. You can remove the chicken to plate first if your vegetables are not done to your liking and continue cooking until the vegetables are cooked.
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Sprinkle with fresh parsley or rosemary and serve hot with your favorite sides.
Recipe Notes
How to store:
You can store any leftovers in an airtight container in the refrigerator for up to 3 days.
How to freeze:
To freeze, place the chicken and vegetables in a freezer-safe container or bag, and they'll stay good for up to 2 months. Reheat in the oven or microwave for a quick and satisfying meal.
How to make-ahead
Preparing your Sheet Pan Chicken Dinner ahead of time can save you valuable minutes on busy days.
To do this effectively, marinate the chicken, prep the vegetables, combine seasonings, and even partially cook the dish, so it's ready to pop in the oven when you need it.