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Easy Healthy Baked Chicken and Fall Vegetable Sheet Pan Dinner

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Juicy herb-crusted chicken and caramelized fall vegetables roasted together on one pan for a quick, healthy, and delicious weeknight dinner with minimal cleanup.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 ounces each)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups butternut squash, peeled and cubed into 1-inch pieces
  • 2 cups Brussels sprouts, trimmed and halved
  • 2 medium carrots, peeled and cut into 1-inch chunks
  • 1 medium red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried rosemary
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cloves garlic, minced (optional)
  • ¼ cup dried cranberries (optional)
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil.
  2. Pat the chicken breasts dry with paper towels. In a medium bowl, combine 2 tablespoons olive oil, garlic powder, dried thyme, smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Add the chicken and toss to coat evenly. Set aside.
  3. In a separate large bowl, combine the cubed butternut squash, halved Brussels sprouts, carrot chunks, and red onion wedges. Drizzle with 2 tablespoons olive oil and balsamic vinegar, then sprinkle with dried rosemary, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss until evenly coated.
  4. Spread the seasoned vegetables in a single layer on the prepared sheet pan, leaving space in the center for the chicken. Place the chicken breasts in the center, surrounded by the vegetables.
  5. Roast for 25 to 30 minutes. Halfway through cooking (at about 15 minutes), give the vegetables a quick stir and flip the chicken breasts. The chicken is done when it reaches an internal temperature of 165°F (74°C) at the thickest part. The vegetables should be tender and caramelized on the edges.
  6. Remove the sheet pan from the oven and let the chicken rest for 5 minutes before slicing. Sprinkle with fresh parsley if desired, then serve immediately.

Notes

Don’t overcrowd the pan to ensure vegetables roast instead of steam. Cut vegetables to uniform size for even cooking. Use a meat thermometer for perfectly cooked chicken. Let chicken rest 5 minutes before slicing. For thicker chicken breasts, pound to even thickness before seasoning.

Nutrition

Keywords: sheet pan dinner, baked chicken, fall vegetables, butternut squash, Brussels sprouts, healthy dinner, easy weeknight meal, one-pan meal

Find it online: https://noshbelle.com/easy-healthy-baked-chicken-and-fall-vegetable-sheet-pan-dinner/