Autumn Sheet Pan Chicken Dinner
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This Autumn Sheet Pan Chicken Dinner is easy to prepare one-pan chicken and veggies meal that is packed full of warm, fall flavors. Nights are getting chilly, and sheet pan dinners warm up the kitchen and fill the house with amazing, spicy aromas!
I considered going crazy and adding apple slices and chopped nuts, but ultimately decided to go with simplicity. You know what, it is perfect just the way it is!
All you need are simple ingredients
- fingerling potatoes
- butternut squash
- chicken thighs
- olive oil
- paprika
- garlic powder
- onion powder
- coriander
- cinnamon
- allspice
- cayenne pepper
- sea salt
- ground black pepper
- a baking sheet
How to make One-pan Chicken and Veggies
Preheat oven to 450 degrees.
Pat the chicken dry and place in a large bowl. Add two tablespoons of oil and toss to coat.
Mix the paprika, coriander, garlic, onion, allspice, cinnamon, salt and pepper together in a small bowl. Remove one tablespoon of the spice mixture and set it aside.
Sprinkle two tablespoons of the mixture over the chicken and toss to thoroughly coat.
Place the chicken thighs on a sheet pan. Add the squash cubes and fingerling potatoes to the bowl. Drizzle with one tablespoon of oil and toss to coat.
Add the remaining spice mixture and toss to coat. Pour the vegetables onto the baking sheet around the chicken thighs.
Place in the oven and roast until the chicken is cooked through and the vegetables are fork tender, about 25 minutes.
Transfer to a serving platter and serve immediately.
Amazingly delicious!!
Tools used to create this recipe
More delicious sheet pan dinners
- Sheet Pan Roast Chicken Thighs with carrots and potatoes
- Sheet Pan Green Chicken Dinner with zucchini, garlic, onions and potatoes
- Sheet Pan Shrimp and Broccolini
- Greek Sheet Pan Dinner with bell pepper, cauliflower and zucchini
More delicious chicken thigh recipes
- Guinness Beer-Braised Chicken Thighs
- Chicken Thighs with Olives, Capers and Lemon
- Italian Baked Chicken Thighs
- Barbecue Chicken Thighs
- Skillet Chicken Cacciatore
- Chicken au Champagne
Enjoy!!
Autumn Sheet Pan Chicken Dinner
Equipment
Ingredients
- 6 chicken thighs about 3 pounds, bone-in, skin-on
- 3 tablespoons olive oil divided
- 2 teaspoons paprika sweet or smoked
- 1 teaspoon coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 pound fingerling potatoes sliced in half
- 1 pound butternut squash cubes
Instructions
- Preheat oven to 450 degrees.
- Pat the chicken dry and place in a large bowl. Add two tablespoons of oil and toss to coat.
- Mix the paprika, coriander, garlic, onion, allspice, cinnamon, salt and pepper together in a small bowl. Remove one tablespoon of the spice mixture and set it aside.
- Sprinkle two tablespoons of the mixture over the chicken and toss to thoroughly coat.
- Place the chicken thighs on a sheet pan. Add the squash cubes and fingerling potatoes to the bowl. Drizzle with one tablespoon of oil and toss to coat.
- Add the remaining spice mixture and toss to coat. Pour the vegetables onto the baking sheet around the chicken thighs.
- Place in the oven and roast until the chicken is cooked through and the vegetables are fork tender, about 25 minutes.
- Transfer to a serving platter and serve immediately.
I love a sheet pan dinner. You don’t end up with a big mess, and if you line the pan with foil or something, even the one pan cleans up quickly. Sort of a dump and go approach. So many meals work this way. Thanks for sharing with these autumn flavors:)