This Autumn Rainbow Sheet Pan Dinner is a colorful and hearty meal that brings together seasonal veggies like squash, carrots, and Brussels sprouts. It’s not just pretty; it’s tasty too!
Plus, the best part? Everything cooks on one pan, making cleanup a breeze. I love how easy it is to enjoy a healthy meal with minimal effort. Who says dinner has to be complicated? 🍽️
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are perfect for this recipe, as they stay juicy and flavorful. Prefer a leaner option? Substitute with skinless chicken breast, but be careful not to overcook them.
Brussels Sprouts: These mini cabbages add a lovely texture. If they aren’t available, you could use green beans or sliced asparagus instead, which will also add a nice crunch.
Butternut Squash: It brings sweetness and creaminess to the dish. If you’re short on time, frozen butternut squash works well. Alternatively, you can use sweet potatoes for a similar flavor.
Vegetables: Feel free to mix and match! Zucchini, cauliflower, or even sweet bell peppers can be good alternatives to what’s listed. Just keep the cooking times in mind as some might cook faster than others.
How Do I Get Crispy Chicken Skin?
To achieve crispy chicken skin, make sure your chicken is dry before seasoning. Patting it with paper towels helps immensely. Also, using a high oven temperature (like 425°F) is key to getting that beautiful golden brown skin.
- Season the chicken just before cooking to prevent moisture from sitting on the skin.
- Try not to overcrowd the pan; the chicken needs space to crisp up.
If you want an extra crispy finish, a quick broil at the end helps seal the deal. Just watch it closely!
Autumn Rainbow Sheet Pan Dinner
Ingredients You’ll Need:
For the Dinner:
- 6 bone-in, skin-on chicken thighs
- 3 cups Brussels sprouts, halved
- 2 cups broccoli florets
- 2 cups butternut squash, peeled and cubed
- 2 large carrots, peeled and chopped into sticks
- 1 red bell pepper, chopped
- 1 small red onion, chopped into large pieces
- 1 small yellow onion, chopped into large pieces
- 2 cloves garlic, minced
- 2 tablespoons olive oil
For the Seasoning:
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme or fresh sprigs for garnish
- 1 teaspoon salt, adjustable
- 1/2 teaspoon black pepper
- Optional: 1/4 teaspoon cayenne pepper for a little heat
How Much Time Will You Need?
This delicious meal requires about 10 minutes for prep time, with 35-40 minutes of cooking time in the oven. You’ll have a warm, colorful dinner that showcases the flavors of autumn in under an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high temperature will help get everything nice and crispy!
2. Prepare the Vegetables:
On a large sheet pan, arrange the halved Brussels sprouts, broccoli florets, cubed butternut squash, chopped carrots, red bell pepper, and both onions. Try to keep them in an even layer for even cooking.
3. Season the Veggies:
Drizzle 1 tablespoon of olive oil over the vegetables. Sprinkle them with salt, black pepper, and half of the garlic powder. Toss everything gently to ensure the veggies are nicely coated.
4. Season the Chicken:
In a small bowl, combine the remaining olive oil, smoked paprika, the rest of the garlic powder, salt, pepper, and cayenne pepper (if you’re feeling spicy!). Rub this mixture over the chicken thighs evenly.
5. Assemble the Dish:
Place the seasoned chicken thighs skin-side up among the vegetables on the sheet pan. Make sure they’re well spaced out for proper roasting.
6. Add Final Touches:
Scatter the minced garlic over the entire sheet pan and sprinkle fresh thyme sprigs on top if you have them. This will add a lovely aroma!
7. Roast in the Oven:
Roast everything in the preheated oven for about 35-40 minutes. You want the chicken skin to be crispy, and the chicken should reach an internal temperature of 165°F (74°C). The veggies should be tender and slightly caramelized.
8. Crisp It Up (Optional):
If you want an extra crispy finish, switch on the broiler for 2-3 minutes at the end of cooking. Keep a close eye on it so it doesn’t burn!
9. Serve:
When you take the sheet pan out of the oven, let it rest for a few minutes. Garnish with fresh thyme leaves if desired, and then serve hot. Enjoy the beautiful colors and flavors!
This Autumn Rainbow Sheet Pan Dinner is not only nutritious but also a feast for the eyes! 🍂✨
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to substitute any seasonal vegetables you have on hand. Zucchini, sweet potatoes, or even root vegetables like parsnips would work well. Just keep in mind that cooking times may vary slightly for different veggies.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) for about 15-20 minutes until heated through, or use the microwave for quicker reheating.
Can I Make This Recipe with Skinless Chicken?
Yes, you can! Using skinless chicken will make the dish a bit leaner. Just be mindful not to overcook the chicken, as it can dry out more easily. Keep an eye on the internal temperature and adjust cooking time accordingly.
What Should I Serve This Dish With?
This sheet pan dinner is great on its own, but you can serve it with a side of whole grain like quinoa or brown rice for added texture and nutrients. A simple salad or crusty bread also complements the meal nicely.
