Fall Chicken Sheet Pan Dinner

About This Recipe

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.

Ingredients

• 1 ½ pounds boneless skinless chicken thighs (cut into 1-inch pieces)
• 1 medium red onion (cut into 1-inch pieces)
• 2 cups brussels sprouts (halved)
• 2 cups butternut squash (diced small)
• 1 ½ tablespoons extra virgin olive oil (divided)
• 4 ounces feta chunk (crumbled by hand)
• 1 ½ teaspoon smoked paprika
• 1 ½ teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon ground cinnamon
• 1 ½ teaspoon kosher salt

Instructions

1. Preheat the oven to 425F.  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 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.
5. Top with feta and broil 2 to 3 minutes, until melted and slightly charred.