Description
A cozy, one-pan fall dinner featuring juicy roasted chicken, sweet butternut squash, and caramelized Brussels sprouts. This naturally gluten-free meal is perfect for busy weeknights, delivering rich flavor with minimal cleanup.
Ingredients
Instructions
1. Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2. Peel and cube butternut squash into 1-inch pieces and halve Brussels sprouts.
3. Toss squash and sprouts with olive oil, garlic powder, paprika, thyme, salt, and pepper.
4. Pat chicken dry, coat with olive oil, and season with salt, pepper, and remaining spices.
5. Arrange chicken and vegetables in a single layer on the sheet pan.
6. Roast for 25 to 30 minutes until chicken reaches 165°F (74°C) and vegetables are tender and caramelized.
7. Remove from oven and let rest for five minutes before serving.
8. Garnish with chopped parsley and drizzle with maple syrup or balsamic glaze if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: dinner
- Method: roasting
- Cuisine: american
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 500
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 6
- Protein: 30
- Cholesterol: 75
Keywords: sheet pan dinner, fall dinner, gluten free, chicken recipe, veggie bake, butternut squash, brussel sprouts, one pan meal