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.
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.