Sheet Pan Chicken and Vegetables

Name: Sheet Pan Chicken and Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 skin-on chicken thighs or breasts; 1/2 tsp ground black pepper; 3/4 tsp kosher salt; 16 oz package Brussels sprouts; 1 small delicata squash; 4 shallots; 3 carrots; 8 fresh thyme sprigs; 5 Fresh rosemary sprigs; 2 tbsp tbsp olive oil

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Calories
138 kcal
Cuisine
American

Sheet Pan Chicken and Vegetables

Quade Oliver

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This easy sheet pan chicken with Brussels sprouts, carrots, and squash is the perfect one pan dinner. Skin-on chicken surrounded by crispy tender roasted vegetables, seasoned with fresh rosemary and thyme, will be your new weeknight dinner recipe.

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Ingredients

4 skin-on chicken thighs or breasts
1/2 tsp ground black pepper
3/4 tsp kosher salt
16 oz package Brussels sprouts (stems removed, outter leaves removed, halved)
1 small delicata squash (cut in half long ways, seeds scooped out, cut into half moons)
4 shallots (skin removed, quartered)
3 carrots (peeled, cut into 1 inch pieces )
8 fresh thyme sprigs
5 Fresh rosemary sprigs
2 tbsp tbsp olive oil

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Instructions

Preheat oven to 425F
Take 4 sprigs of thyme and remove the leaves from the stem. Take 4 sprigs of the rosemary and remove the leaves from the stem. Finely chop. In a small bowl add the 3/4 tsp kosher salt, 1/2 tsp black pepper, and the chopped rosemary and thyme. Mix together and set aside.
Pat chicken skin with a paper towel to dry the skin, discard paper towel. Rub the chicken with a thin layer of olive oil. Season both sides of the chicken with half the rosemary thyme salt mixture. Set aside.
Add the halved Brussels sprouts, delicata squash, carrots, and shallots to a bowl. Drizzle 1 tbsp olive oil, the rest of the rosemary thyme seasoning, and toss to coat the vegetables.
Place the 4 pieces of chicken, skin side up, on the sheet pan spaced out. Then spread the veggies around the chicken in one layer. Give the Brussels some room so they crisp instead of steam. Spread the sprigs of thyme over the top of the vegetables and place the sheet pan into the oven.
Roast for 25-30 min tossing the veggies halfway through with a spatula. You’re looking for an internal temperature of 165F at the thickest part of the chicken. Enjoy!

Notes

*See in-post for step-by-step photos for the recipe*
You can use either skin-on chicken breasts or skin-on chicken thighs for this recipe.
If using bone-in, it may take longer to cook, use a thermometer to ensure the internal temperature at the thickest part of the chicken is 165F.
You can also remove the bone yourself or ask the butcher to do it, while keeping the skin intact. *See in-post for how to remove the bone yourself with photos*
A great substitute for delicata in this recipe would be butternut squash.
You can also use sweet potatoes in this recipe instead of the squash as well.

Nutrition Information

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Serving 4 Calories 138kcal (7%) Carbohydrates 18g (6%) Protein 2g (4%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Sodium 475mg (20%) Potassium 630mg (18%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 9193IU (184%) Vitamin C 19mg (21%) Calcium 58mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 138 kcal

% Daily Value*

Serving	4
Calories	138kcal	7%
Carbohydrates	18g	6%
Protein	2g	4%
Fat	7g	11%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Sodium	475mg	20%
Potassium	630mg	13%
Fiber	4g	16%
Sugar	7g	14%
Vitamin A	9193IU	184%
Vitamin C	19mg	21%
Calcium	58mg	6%
Iron	1mg	6%