Fall Chicken Sheet Pan Dinner
This easy Fall Chicken Sheet Pan Dinner roasts juicy chicken with butternut squash, Brussels sprouts, red onion, and creamy feta for a cozy, high-protein meal made on one pan.
Everything roasts together on a single pan: chicken thighs, sweet butternut squash, Brussels sprouts and red onion, coated in smoked paprika, cumin and cinnamon. A few minutes under the broiler at the end melt the feta and give it a lightly charred finish.
Instructions
- 1
Preheat the oven to 425°F (220°C). Combine all the spices and salt in a small bowl.
- 2
Add the veggies to a large mixing bowl. Drizzle with 1 tablespoon of the olive oil and season with half of the spices. Mix to evenly combine. Transfer onto a large rimmed sheet pan and spread into an even layer.
- 3
Season the chicken with the remaining oil and remaining spices. Transfer to the baking sheet in between the veggies in an even layer.
- 4
Transfer the baking sheet to the oven and roast for 30-35 minutes, until the chicken is cooked through and the vegetables are tender.
35 min
- 5
Top with the feta and broil for 2 to 3 minutes, until melted and slightly charred.
3 min
Ago's Notes
- Cut the veggies into similar sizes so they cook evenly.
- Spread everything in an even layer, leaving some space between the pieces, so the vegetables roast rather than steam.
- Buy a block of feta: it is creamier and melts better than pre-crumbled feta.
- Broil at the end to get melty feta and crispy edges, but be careful not to burn it.
- Storage: keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer at 350°F (175°C) for a crisper texture, or use the microwave for the quickest option.
I really like how this dinner turns out: juicy chicken, sweet roasted squash and Brussels sprouts with crisp edges, and salty feta melting over everything. It is the kind of cooking I enjoy on busy weeknights, with one pan, one bowl for the spices and very little washing up. Compared with an Italian pollo al forno con patate, which leans on rosemary and garlic, this one is warmer and smokier thanks to paprika, cumin and a touch of cinnamon, yet it follows the same comforting logic of chicken and vegetables roasting together. The sweetness of the squash against the salty, creamy feta is what makes it memorable.
How much of a capolavoro is this?
Share your opinion. Ago will say it the Italian way.
Pick a hand and tell Ago what you think.
Related Recipes
Sheet Pan Mediterranean Meatball Bowls with Roasted Vegetables
Sheet Pan Mediterranean Meatball Bowls with juicy turkey meatballs, roasted sweet potatoes, cauliflower, broccoli, creamy hummus, and pickled red onions. A high-protein, high-fiber dinner perfect for meal prep.
Creamy Lemon Chicken with Asparagus
A quick one-skillet dinner of golden chicken breast and crisp asparagus in a light Dijon, lemon and cream sauce.
Peruvian Roasted Chicken
Make Peruvian roasted chicken with golden, crispy skin and spicy aji verde sauce inspired by Pio Pio, one of New York's best rotisserie chicken spots.