Sheet pan meals are all the craze right now, and for good reason. Any meal that uses only one cooking vessel and one bowl is already a winner in my book! And, if it's healthy, delicious and beautiful... well it's a winner all around.
Sheet Pan Meal with Chicken & Winter Veggies
Servings: 4
Ingredients
4-6 boneless skinless chicken thighs (approximately 1.5 lbs.)
1 lb. butternut squash, peeled and cubed into 3/4-inch pieces
1 lb. brussels sprouts, cut in half or quartered (depending on the size)
1 small red onion, ends cut off and quartered
3 cloves garlic, minced
2 Tbsp. olive oil + 1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1 tsp. salt, divided
1/2 tsp. black pepper, divided
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. paprika
1/8 tsp. cayenne pepper
Instructions
Preheat oven to 450F.
Combine the butternut squash, brussels sprouts, red onion and garlic in a bowl.
Add 2 Tbsp. olive oil, 1 Tbsp. balsamic vinegar, 1/2 tsp. salt and 1/4 tsp. black pepper. Toss to coat evenly. Spread on a parchment lined baking sheet and set aside.
In the same bowl, add 1 Tbsp. olive oil, garlic powder, onion powder, paprika, cayenne pepper, 1/2 tsp. salt and 1/4 tsp. black pepper. Mix thoroughly with a rubber spatula.
Add chicken thighs and toss to coat.
Place chicken thighs on top of the vegetables, spreading them out evenly.
Bake for 30 minutes. Remove from oven and check internal temperature of chicken (needs to be 165 but will be more tender at 175 degrees).
Once chicken is cooked, remove from sheet pan and put on a plate. Cover tightly with foil to keep it warm or place a flipped plate on top to keep heat and moisture in.
Place vegetables back in oven for 5 more minutes to brown them.
Remove from oven, place chicken back on vegetables and serve.