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Harvest season brings a bounty of flavors, perfect for creating hearty, comforting meals. One standout recipe that encapsulates the essence of fall is the Harvest Butternut Squash and Chicken Sheet Pan. This simple yet flavorful dish combines tender chicken thighs, sweet butternut squash, and earthy Brussels sprouts, all roasted to perfection. The addition of cranberries and pecans adds a delightful twist, making this a perfect centerpiece for family dinners or gatherings. In this article, we will explore the step-by-step process of making this delicious recipe, along with insights into the ingredients and cooking techniques that enhance its flavors.

Harvest Butternut Squash and Chicken Sheet Pan

Embrace the cozy flavors of fall with this Harvest Butternut Squash and Chicken Sheet Pan recipe. Perfect for easy weeknight dinners, this dish features tender chicken thighs, sweet butternut squash, and earthy Brussels sprouts, all roasted together to create a comforting and flavorful meal. The addition of cranberries and pecans brings a delightful twist. Try it tonight for a heartwarming dinner that celebrates seasonal ingredients. Save this for your next family gathering!
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Ingredients
  

1 medium butternut squash, peeled and cut into 1-inch cubes

1 ½ lbs chicken thighs, bone-in and skin-on

2 tablespoons olive oil, divided

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and freshly ground black pepper, to taste

1 large red onion, sliced into thin wedges

2 cups Brussels sprouts, halved

½ cup dried cranberries

¼ cup pecans, roughly chopped

Fresh parsley, chopped, for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C). Line a large baking sheet with parchment paper to facilitate easy clean-up after cooking.

    Prepare the Chicken: In a small mixing bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, dried thyme, dried rosemary, salt, and black pepper. Mix well to form a flavorful marinade. Generously rub this mixture all over the chicken thighs, ensuring every piece is well-coated for maximum flavor.

      Toss the Vegetables: In a large mixing bowl, combine the cubed butternut squash, sliced red onion, and halved Brussels sprouts. Drizzle a bit of olive oil over the vegetables (you can use some left from the chicken marinade) and season with additional salt and black pepper. Toss everything together until the vegetables are evenly coated.

        Arrange on the Sheet Pan: Transfer the seasoned vegetables to one side of the prepared baking sheet, spreading them out evenly. On the other side, place the seasoned chicken thighs skin-side up, ensuring they have enough space to roast properly and are not overcrowded.

          Bake the Dish: Transfer the baking sheet to the preheated oven and roast for approximately 25 minutes. For even browning, you can turn the chicken thighs halfway through the cooking time.

            Add Cranberries and Pecans: After 25 minutes, sprinkle the dried cranberries and chopped pecans over both the vegetables and chicken. Return the pan to the oven and continue roasting for another 10-15 minutes, or until the chicken is fully cooked (make sure the internal temperature reaches 165°F) and the vegetables are tender and caramelized around the edges.

              Garnish and Serve: Once done, remove the baking sheet from the oven and allow the dish to rest for a few moments. Before serving, garnish generously with freshly chopped parsley to add a bright touch.

                Enjoy Your Meal: Serve warm. This dish pairs wonderfully with a side of crusty bread or can be served atop a bed of fresh greens for a wholesome, fall-inspired meal!

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings