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Easy Crispy Sheet Pan Chicken Thigh Meal Prep with 5 Roasted Autumn Vegetables

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A quick and easy sheet pan meal featuring crispy bone-in, skin-on chicken thighs roasted alongside a medley of caramelized autumn vegetables, perfect for meal prep and busy weeknights.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 3 pounds / 1.4 kg)
  • 3 tablespoons olive oil (plus 2 tablespoons for vegetables)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon dried thyme or rosemary
  • 2 cups butternut squash, peeled and cubed (about 10.5 oz / 300 g)
  • 2 cups Brussels sprouts, halved (about 8.8 oz / 250 g)
  • 2 cups carrots, peeled and cut into sticks (about 8.8 oz / 250 g)
  • 1 medium red onion, cut into wedges
  • 1 cup parsnips, peeled and sliced (about 5.3 oz / 150 g)
  • Fresh parsley, chopped (optional, for garnish)
  • Lemon wedges (optional, to serve)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken thighs dry with paper towels to ensure crisp skin.
  3. In a bowl, toss the chicken thighs with 3 tablespoons olive oil, garlic powder, smoked paprika, salt, pepper, and dried thyme or rosemary until evenly coated.
  4. In another large bowl, combine butternut squash, Brussels sprouts, carrots, red onion, and parsnips. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Toss well to coat all pieces.
  5. Arrange the vegetables in a single layer on a large rimmed baking sheet, leaving space for the chicken thighs.
  6. Place the chicken thighs skin-side up on the sheet pan nestled between the vegetables.
  7. Roast in the preheated oven for 35-40 minutes, flipping the chicken and stirring the vegetables halfway through cooking for even browning.
  8. Check that the chicken reaches an internal temperature of 165°F (74°C) and that the vegetables are tender with caramelized edges.
  9. Let the chicken rest for 5 minutes before serving.
  10. Garnish with freshly chopped parsley and serve with lemon wedges if desired.

Notes

Pat chicken dry thoroughly to ensure crispy skin. Avoid overcrowding the pan to prevent steaming. Use a meat thermometer to check doneness. Rest chicken before serving to keep it juicy. Reheat in oven or air fryer to maintain crispiness. You can swap butternut squash with sweet potatoes or pumpkin, and herbs like oregano or sage can be used instead of thyme or rosemary.

Nutrition

Keywords: sheet pan chicken, meal prep, roasted vegetables, autumn recipe, crispy chicken thighs, easy dinner, healthy meal

Find it online: https://daintydine.com/easy-crispy-sheet-pan-chicken-thigh-meal-prep-with-5-roasted-autumn-vegetables/