15 sheet Pan Recipes That Are Perfect For Fall
This delightful sheet pan recipe combines the earthy flavors of fall vegetables with tender chicken. Perfect for a cozy family meal, it aligns beautifully with the fall season and requires minimal cleanup.
Equipment
- 1 large sheet pan
- 1 mixing bowl
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 4 pieces boneless, skinless chicken breasts Approximately 1.5 lbs.
- 2 cups butternut squash Cubed.
- 2 cups Brussels sprouts Halved.
- 1 piece red onion Cut into wedges.
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, drizzle the olive oil over the chicken breasts and vegetables (butternut squash, Brussels sprouts, and red onion).
- Add salt, black pepper, garlic powder, thyme, and rosemary. Toss everything together until evenly coated.
- Place the chicken breasts on one side of the sheet pan and spread the seasoned vegetables on the other side.
- Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C) and the vegetables are tender and slightly caramelized.
- Remove from the oven and let rest for 5 minutes before slicing the chicken. Serve hot.
Notes
Feel free to substitute other fall vegetables like sweet potatoes, carrots, or parsnips based on your preference.
You can marinate the chicken in the olive oil and spice mix for a couple of hours prior for enhanced flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to three days.