Easy Fall Sheet Pan Dinners
A simple and delicious sheet pan dinner featuring tender chicken, roasted root vegetables, and crisp Brussels sprouts, perfect for a cozy fall evening with minimal cleanup.
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 2 cups Brussels sprouts halved
- 1 cup carrots peeled and chopped into 1/2-inch pieces
- 1 cup potatoes diced into 1/2-inch pieces
- 2 tbsp olive oil
- 1 tsp dried thyme
- 0.5 tsp garlic powder
- 0.5 tsp paprika
- 0.25 tsp salt to taste
- 0.125 tsp black pepper freshly ground
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, combine the cut chicken thighs, Brussels sprouts, carrots, and potatoes.
- Drizzle the vegetables and chicken with olive oil, then sprinkle evenly with dried thyme, garlic powder, paprika, salt, and black pepper. Toss everything together until all ingredients are well-coated.
- Spread the mixture in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan for optimal roasting.
- Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender-crisp and slightly caramelized. Flip the ingredients halfway through cooking for even browning.
- Serve hot directly from the pan and enjoy your delicious, fuss-free fall dinner!
Notes
Feel free to swap chicken for sausage or chickpeas for a vegetarian option. Adjust seasoning to taste. Leftovers are great for lunch the next day. You can also add a squeeze of fresh lemon juice before serving for extra brightness.