Description
A delicious and easy-to-make sheet pan dinner featuring seasonal autumn vegetables and proteins, perfect for a cozy fall meal.
Ingredients
- 1 lb chicken thighs
- 2 cups Brussels sprouts, halved
- 2 cups butternut squash, cubed
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the chicken thighs, Brussels sprouts, butternut squash, and red onion.
- Drizzle with olive oil and sprinkle with garlic powder, thyme, salt, and pepper. Toss to coat.
- Spread the mixture evenly on a sheet pan.
- Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve warm and enjoy your autumn harvest dinner!
Notes
- Feel free to substitute any seasonal vegetables you have on hand.
- This dish can be made ahead of time and reheated for easy meals.
- For a vegetarian option, replace chicken with chickpeas or tofu.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American