0 from 9 votes
Sheet Pan Chicken and Vegetables
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Calories: 138 kcal
Cuisine:
American
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
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!
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.