This Autumn Rainbow Sheet Pan Dinner is a colorful mix of roasted veggies and tasty chicken. The bright sweet potatoes, carrots, and broccoli make it feel like a cozy fall feast!
You can’t go wrong with a one-pan meal—less cleanup means more time to enjoy! I love how the sweet potatoes get all caramelized. Yum! 😋
Plus, it’s so easy to prep; just chop, season, and roast. Perfect for busy weeknights or when you want some warm comfort food without much fuss!
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless chicken thighs are juicy and flavorful in this dish. You can use chicken breasts instead, but they may dry out if overcooked.
Brussels Sprouts: These are a great source of fiber and add a nice crunch. If you can’t find them, try using green beans or broccoli as alternatives!
Butternut Squash: This adds sweetness and color. If you’re in a pinch, cubed sweet potato or pumpkin puree can work, but adjust cooking times as they may require less roasting.
Olive Oil: It enhances the flavor and helps with roasting. If desired, you can swap for avocado oil or melted coconut oil for a different taste.
How Can I Best Roast My Vegetables for Maximum Flavor?
Roasting vegetables brings out their natural sweetness, but the method matters! Here’s how to ensure they’re perfectly caramelized:
- Cut vegetables into uniform sizes to ensure even cooking.
- Toss with olive oil and seasoning in a bowl for better coating.
- Spread them out on the sheet pan without crowding—this lets them roast instead of steam.
- Stir or shake halfway through to ensure all sides get that nice golden brown color.
Remember, patience is key! Let those veggies roast until they’re tender and slightly crisped for the best texture.
Autumn Rainbow Sheet Pan Dinner
Ingredients:
- 4 boneless, skinless chicken thighs
- 2 cups Brussels sprouts, halved
- 2 cups butternut squash, peeled and cubed
- 2 medium carrots, chopped into chunks
- 1 red onion, cut into wedges
- 1 yellow squash, sliced
- 1 cup baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme (plus extra fresh thyme for garnish if desired)
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- Optional: Lemon wedges for serving
How Much Time Will You Need?
This delightful sheet pan dinner will take about 10 minutes to prepare and about 25-30 minutes to cook, making it a total of around 40 minutes from start to finish. Perfect for an easy weeknight meal!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 425°F (220°C). This high temperature helps to roast the vegetables and chicken perfectly, giving them a nice golden color.
2. Prepare the Vegetables:
In a large bowl, toss together the halved Brussels sprouts, cubed butternut squash, chopped carrots, red onion wedges, sliced yellow squash, and halved baby potatoes. Drizzle 1 tablespoon of olive oil over the veggies and season with salt, pepper, and half of the dried thyme. Mix it all up so everything is coated nicely!
3. Arrange on Sheet Pan:
Spread the seasoned vegetables evenly around the edges of a large sheet pan. Keep the center clear for the chicken, creating a beautiful rainbow effect with your colorful veggies!
4. Season the Chicken:
In a small bowl, combine smoked paprika, garlic powder, cumin, the remaining dried thyme, and a bit more salt and pepper. Pat the chicken thighs dry with paper towels, then drizzle the remaining tablespoon of olive oil on them. Rub the spice mix all over the chicken thighs until they’re well coated.
5. Add Chicken to the Pan:
Place the seasoned chicken thighs right in the center of the sheet pan among your beautiful veggies. It’s all coming together!
6. Roast It All Together:
Pop the sheet pan in the oven and roast everything for about 25-30 minutes. You’ll know it’s done when the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are nice and tender. Give the pan a gentle shake or stir the veggies halfway through to ensure even cooking.
7. Final Touches:
Once it’s done roasting, sprinkle some fresh chopped thyme over everything for added flavor. If you like, serve with lemon wedges to squeeze over the meal for a bright finish!
8. Serve and Enjoy:
Dish it out hot from the pan, and enjoy this cozy, colorful, and healthy autumn meal with family or friends!
Can I Use Different Types of Chicken?
Absolutely! While chicken thighs keep the dish juicy and flavorful, you can use boneless, skinless chicken breasts. Just be mindful not to overcook them since they can dry out more easily!
What Other Vegetables Can I Add?
You can certainly mix it up! Feel free to add seasonal vegetables like sweet potatoes, cauliflower, or even green beans. Just remember to cut them into similar sizes for even roasting!
Can I Make This Dish Ahead of Time?
Yes, you can prep everything ahead! Chop your vegetables and season the chicken earlier in the day, then store them covered in the fridge. When ready to cook, just pop it in the oven as directed!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave or heat in the oven until warmed through. Enjoy them for lunch or a quick dinner!
