Fall Chicken Sheet Pan Dinner
This Fall Chicken Sheet Pan Dinner roasts seasoned chicken thighs alongside butternut squash, Brussels sprouts, and red onion, then finishes with melted feta for a complete high-protein meal on a single pan.
This Fall Chicken Sheet Pan Dinner roasts seasoned chicken thighs alongside butternut squash, Brussels sprouts, and red onion, then finishes with melted feta for a complete high-protein meal on a single pan.
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Preheat the oven to 425F. Combine all the spices and salt in a small bowl.
Add the veggies to a large mixing bowl. Drizzle with 1 tablespoon of the olive oil and season with half of the spices. Mix to evenly combine. Transfer onto a large rimmed sheet pan and spread into an even layer.
Season the chicken with remaining oil and remaining spices. Transfer to the baking sheet in between the veggies in an even layer.
Transfer the baking sheet to the oven and roast for 30-35 minutes, until the chicken is cooked through and the vegetables are tender.
Top with feta and broil 2 to 3 minutes, until melted and slightly charred.
Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in a 350°F oven until warmed through.
large rimmed sheet pan · small mixing bowl
Yes, but reduce roasting time to 25-30 minutes to prevent drying out. Check that the thickest part reaches 165°F.
Roast for 30-35 minutes until the thickest piece registers 165°F internally and the vegetables are tender.
Prep and arrange the pan up to 24 hours ahead, then roast just before serving. Store leftovers in an airtight container for up to 4 days.
Regular paprika works as a substitute, though you'll lose some depth of flavor.
Broiling for 2–3 minutes melts the feta and creates light charring for added richness and flavor.
