Ingredients
Vegetables
- 1 (950 g) butternut squash, peeled, tipped, seeds removed, and small diced (about 2 lbs.)
- 1 (445 g) red onion, medium sliced (2 cups)
- 1 lb. (453 g) Brussels sprouts, tipped and cut in half (16 oz, 3 cups)
- 2 Tbsp vegetable oil
- 1½ tsp salt
- 1 tsp black pepper, freshly cracked
- 1 tsp garlic powder
- ½ tsp dried thyme
Chicken Thighs
- 5 (2.5 lbs) chicken thighs, bone-in and skin-on
- 2 Tbsp vegetable oil
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp chili powder
- ¼ tsp ground cinnamon
- ¼ tsp dried thyme
- 1½ tsp salt
- 1 tsp black pepper, freshly cracked
Instructions
- Preheat Oven and Prepare Vegetables: Preheat your oven to 450°F (232°C). Gather all your ingredients and prepare the vegetables by peeling, dicing, and slicing as required.
- Season Vegetables: In a large bowl, combine the diced butternut squash, sliced red onion, and halved Brussels sprouts. Drizzle with 2 tablespoons of vegetable oil and sprinkle with 1½ teaspoons salt, 1 teaspoon freshly cracked black pepper, 1 teaspoon garlic powder, and ½ teaspoon dried thyme. Toss thoroughly to ensure the vegetables are evenly coated in the seasoning.
- Arrange Vegetables on Sheet Pan: Spread the seasoned vegetables evenly on a large sheet pan, laying them flat for even roasting.
- Prepare Chicken Thigh Seasoning: In a small bowl, mix together 2 tablespoons vegetable oil, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ¼ teaspoon chili powder, ¼ teaspoon ground cinnamon, ¼ teaspoon dried thyme, 1½ teaspoons salt, and 1 teaspoon freshly cracked black pepper.
- Coat Chicken Thighs: Using a pastry brush, thoroughly coat all sides of the chicken thighs—including underneath the skin—with the prepared seasoning mixture, ensuring even coverage.
- Place Chicken on Vegetables: Lay the seasoned chicken thighs skin-side up directly on top of the prepared vegetables on the sheet pan.
- Roast Chicken and Vegetables: Place the sheet pan in the preheated oven and roast for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and browned.
- Serve: Remove the sheet pan from the oven, divide the chicken thighs and roasted vegetables evenly among five plates and serve immediately. Enjoy your flavorful, wholesome meal!
Notes
- Ensure chicken thighs reach an internal temperature of 165°F for safe consumption.
- For crispier chicken skin, pat the thighs dry before applying the seasoning.
- You can substitute vegetable oil with olive oil for added flavor.
- If you prefer less spice, reduce or omit the chili powder.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- This recipe can be doubled; just use two sheet pans and avoid overcrowding.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
