Chicken and Butternut Sheet Pan Dinner

Celebrate the season with this delicious and beautiful chicken and butternut sheet pan dinner. Combine classic fall veggies like butternut squash, Brussels sprouts, cauliflower and onions with tender, protein rich chicken and top with Pomegranate jewels, fresh herbs and a tasty yogurt sauce.

More Chicken Recipes to Try: Cheesy Chicken Stuffed Spaghetti Squash, Chicken Lettuce WrapsCreamy Chicken, Mushroom and Spinach Pasta

This recipe started out as an idea for a quick weeknight dinner using seasonal produce and chicken. It’s definitely that – but it turned out to be so pretty, I’m going to use it for fancy dinners when guests come over too! I mean, just look at those gorgeous colours. Who would have ever thought a one pan dinner could look and taste this amazing!

This time I used skinless, boneless chicken thighs.

Fresh or frozen chicken is a staple in our house. It’s such a tasty, affordable source of lean protein and can be used in so many different ways. Oh, and I LOVE having chicken leftovers to easily make another meal! That’s why I’m always happy to work with Manitoba Chicken Producers on sponsored posts like this.

If you haven’t visited www.manitobachicken.ca – do it! You’ll find well tested recipes and plenty of tips on using, storing and handling chicken. And, if you have questions about how chickens are raised here in Manitoba, they have info on that too. The videos of the chicken barns and interviews with local producers are always interesting and informative. For example, did you know that added hormones and steroids are NOT allowed in chicken farming and have been banned in Canada since the 1960s. And 97% of Manitoba chicken farms in Manitoba are family owned.

raw veggies, seasoning and chicken on cutting board
Simple, affordable, accessible ingredients – Seasonal veggies and Manitoba chicken.

What is a Sheet Pan Dinner?

Sheet pan dinners are when you cook an entire meal, including your protein, vegetables and starch, on one or two baking sheets in the oven.  You can cook an entire healthy, family-friendly meal in 30-45 minutes.

The two big benefits of sheet pan dinners – hands free cooking and limited dishes!

Basic prep includes washing, chopping and seasoning ingredients. Then spreading and roasting them until their done. EASY PEASY!

two sheet pans of fall veggies and skin on chicken thighs seasoned
Use two sheet pans to let veggies and chicken brown instead of steam.

Important Tips:

  • Don’t Crowd the Pan – Leave space between ingredients for nice browning. Use two baking sheets if needed.
  • Separate Ingredients – Some ingredients will take longer to bake than others. Either plan on using ingredients that require approximately the same cooking time (like this recipe) or add ingredients to the pan at different times. See the veggie roasting chart below.
  • Add a Finishing Touch – Finish off the sheet pan with fresh herbs, a tasty sauce, a squeeze of lemon or a little shredded cheese. In this recipe, the finishing touch includes cilantro/parsley, pomegranates and a yogurt sauce.

Chart: Roasting Times for Different Vegetables

chart listing different cooking times of vegetables
Roasting Time of Common Veggies

Vegetable Variations

The beauty of a recipe like this is that you can change things up and make a different version each time. Use the chart above to swap out the veggies and use whatever produce is in season or that you have on hand.

If you make a direct trade, like swapping the butternut squash for sweet potatoes – you don’t need to change anything else.

If you swap hardy veggies with more tender ones, like Brussels sprouts with green beans or asparagus, you’ll want to add the tender veggies in the last 15 minutes of baking instead of putting them in right at the beginning.

chicken and butternut dinner with green beans and beets
This time I used bone-less chicken thighs, added some beets and used green beans instead of Brussels sprouts. No pomegranates available!

Which Type of Chicken To Use

I recommend chicken thighs, either bone-in, skin-on or boneless, for this recipe. Chicken thighs are very forgiving, so even if you do overcook them a little, they still end up tender and tasty. For the most flavour, choose bone-in and skin-on chicken thighs. The skin crisps up beautifully and the bones add extra flavour while helping to keep the meat nice and tender. As a bonus, chicken thighs are usually less expensive than chicken breasts.

finished broiled chicken on platter with veggies and pomegranates
Get golden, crispy skin and the most flavourful, tender chicken with bone-in, skin on chicken thighs.

Bone-in, skin-on chicken thighs take 5-10 minutes longer to bake than boneless chicken thighs, depending on size. To crisp up the skin, put them under the broiler for 5-8 minutes after removing the vegetables from the baking sheet. Yes, it’s an extra step – but it’s super easy and well worth it!

Can I use Chicken Breasts?

You could use chicken breasts for this recipe, you would just need to watch a little more carefully to avoid overcooking the breasts and having them become dry. If you opt for chicken breasts, I recommend using bone-in, skin-on chicken breasts for flavour, crispy skin and tender meat. It will likely take an extra 5 minutes for bone-in chicken breasts, use a meat thermometer to be sure.

If you’re looking for a quick and easy sheet pan dinner using chicken breasts, check out my recipe for Chicken Fajitas.

How To Use a Meat Thermometer for Perfect Chicken

Take the guess work out of deciding if your chicken is done – use an instant read thermometer. I love cooking off the cuff and going by feel and taste – but when it comes to knowing whether or not chicken is done – I use a meat thermometer. Not only does it ensure meat is cooked to a safe temperature, but it also helps prevent overcooking it. No guessing required!

Instant read thermometers are easy to use. For pieces of chicken (bone-in or boneless), like in this recipe, find the biggest, thickest piece of chicken and insert the tip into the middle of meatiest part, don’t rest the tip on bone. Manitoba Chicken Producers recommend an internal temperature of 165°F or 74°C.

Meat thermometer inserted in piece of chicken reads 165F
Be confident that your chicken is cooked to perfection – use a meat thermometer. Time to broil these thighs for golden, crispy skin.

Recipe for Chicken and Butternut Sheet Pan Dinner

finished chicken and butternut squash with pomegranates on platter
Print Recipe
5 from 5 votes

Chicken and Butternut Sheet Pan Dinner

As pretty as it is delicious! This sheet pan dinner is a one pan dish that's perfect for enjoying fall vegetables. The pomegranate seeds add a touch of colour and burst of flavour with each bite, but they are optional. Serve with your favourite whole grain (brown rice, quinoa, barley) or salad.
Prep : 20 minutes
Cook : 35 minutes
Total Time: 55 minutes
Servings: 4
Author: Getty Stewart

Ingredients

Spice Blend

  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1 tsp garlic powder
  • 1 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/8 tsp black pepper

Sheet Pan Ingredients

  • 3 cups cubed butternut squash (kabocha, buttercup or delicata)
  • 4 cups chopped cauliflower florets and stems 1/2 medium sized head
  • 3 cups halved Brussels sprouts ~18-20 sprouts
  • 1 red onion
  • 2 1/2 Tbsp canola oil
  • 6 chicken thighs boneless or bone-in, skin on
  • 3 sprigs fresh rosemary or thyme optional
  • 1 cup Pomegranate seeds optional
  • 1/4 cup chopped fresh parsley or cilantro

Yogurt Drizzle

  • 1/2 cup mayonnaise
  • 1/4 cup Greek or Icelandic yogurt
  • 2 tsp lemon juice
  • 11/2 tsp mixed seasoning from above

Instructions

  • Preheat oven to 400°F/204°C and lightly grease large sheet pan with sides or line with parchment paper.
  • In small bowl, combine all spices. Mix well and set aside.
  • Cut vegetables into even sized pieces,1/2 to 1" and pour into a large bowl. Drizzle with 1 1/2 tablespoon of canola oil and add 1 1/2 teaspoon spice blend. Toss well to coat evenly. Spread onto prepared sheet pan.
  • Cut boneless chicken thighs in half and place in bowl used for vegetables. If using bone-in thighs, trim excess fat and skin and place in bowl. Drizzle with remaining canola oil and add 1 teaspoon spice blend. Toss well to coat evenly.
  • Place on sheet pan (skin side up) with vegetables leaving a little space between each item to allow for browning. If needed, use an additional sheet pan. Add rosemary.
  • Bake for 30 minutes. Check and stir. Cook for another 5-10 minutes as needed. Use an instant read thermometer to ensure chicken reaches165°F/74°C. If not ready, continue baking for 5 minutes and check temperature again.
  • If using bone-in, skin on thighs, remove vegetables from baking sheet when tender. Return chicken to oven under the broil setting for another 5-6 minutes or until the chicken has a slightly charred finish (watch carefully) and reaches 165°F/74°C.
  • Transfer to platter and garnish with pomegranate seeds and fresh herbs.
  • Serve yogurt drizzle on side.

Video

Notes

Use two baking sheets if veggies and chicken are too crowded to ensure browning not steaming.
For the best browning on Brussels sprouts, place them cut side down.
Bone-in chicken thighs may take 5-10 minutes longer to cook than boneless chicken thighs.
Reheat leftovers in microwave and serve on a bed of leafy greens like spinach, kale or arugula.
Tried this recipe?Mention @GetGettyS or tag #GetGettyS

Nutrition Facts (per serving)

Calories: 813kcal | Carbohydrates: 35g | Protein: 41g | Fat: 58g | Sodium: 670mg | Fiber: 9g | Sugar: 13g | Iron: 5mg
Course: dinner
Cuisine: American
Keyword: Brussels sprouts, butternut squash, chicken, chicken thighs, sheet pan dinner

More Chicken Sheet Pan Dinner Recipes

Here are a few more chicken sheet pan dinners you might enjoy from our friends at Manitoba Chicken:

Or check out my Chicken Fajita Sheet Pan Dinner, perfect for a casual dinner with family.

Ready to give this chicken and butternut sheet pan dinner a try? Or, will you try one of the other sheet pan options from Manitoba Chicken? Whichever one you choose, I’d love to hear about your experience and see your photos! Please share your photo and tag #getgettys and @ManitobaChicken so we can see it and like it!

This recipe was written in paid partnership with the Manitoba Chicken Producers. As always, opinions are my own and a sincere reflection of life in my home.

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