This Autumn Rainbow Sheet Pan Dinner brings together colorful veggies and tender chicken, all roasted to perfection on one tray. It’s a vibrant meal that warms your heart!
Plus, who doesn’t love easy cleanup? Just chop, toss, and let the oven do the work while you kick back and enjoy the fall vibes. 🍂 Let’s embrace the season!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs stay juicy and flavorful during roasting. If you prefer, you can substitute with chicken breasts, but adjust cooking time as they may dry out quicker.
Brussels Sprouts: These add a nutty flavor when roasted. If you don’t have them, green beans or broccoli can work well as alternatives.
Butternut Squash: This vegetable gives sweetness and a creamy texture. You can swap it for acorn squash or pumpkin if desired.
Sweet Potatoes: They are delicious and filling. If unavailable, regular potatoes or even carrots would make a great substitute.
Kohlrabi: This adds crunch and a slightly sweet flavor. If it’s hard to find, you can replace it with turnips or parsnips.
Red Onion: They caramelize beautifully. If you’re looking for a milder taste, use yellow onions or shallots instead.
How Do I Roast Everything Evenly?
Roasting on a sheet pan is easy, but you want all ingredients to cook evenly. Here are some tips:
- Cut your vegetables into similar sizes to ensure even cooking. Think small cubes or even pieces.
- Don’t overcrowd the pan. Leave space around the veggies and chicken so they roast rather than steam.
- Keep an eye on cooking time. Adjust as needed based on your oven, as some may cook faster than others.
Following these steps helps achieve perfectly roasted chicken and veggies that are tender and flavorful!
Autumn Rainbow Sheet Pan Dinner
Ingredients You’ll Need:
For the Main Ingredients:
- 4 bone-in, skin-on chicken thighs
- 2 cups Brussels sprouts, halved
- 2 cups butternut squash, peeled and cubed
- 2 cups sweet potatoes, peeled and cubed
- 1 small kohlrabi, peeled and sliced
- 1 red onion, peeled and cut into wedges
For Seasoning:
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
For Garnish:
- Fresh parsley (optional), chopped for garnish
How Much Time Will You Need?
This Autumn Rainbow Sheet Pan Dinner will take about 15 minutes to prep and around 35-40 minutes to cook in the oven, making the total time about 55-60 minutes. It’s a simple, stress-free meal that’s perfect for busy evenings!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high temperature helps to roast the chicken and vegetables quickly, giving them a nice caramelized finish. While the oven is warming up, lightly grease or line a large sheet pan with foil or parchment paper for easy cleanup.
2. Prepare the Vegetables:
In a large bowl, toss together the Brussels sprouts, butternut squash, sweet potatoes, kohlrabi, and red onion. Add 1 tablespoon of olive oil along with half of the thyme, oregano, garlic powder, smoked paprika, salt, and pepper. Mix everything together until the vegetables are evenly coated, then set this bowl aside.
3. Season the Chicken Thighs:
In another bowl, take your chicken thighs and rub them with the remaining olive oil. Sprinkle on the rest of the thyme, oregano, garlic powder, smoked paprika, salt, and pepper. Make sure to coat the chicken thoroughly so it’s packed with flavor.
4. Arrange on the Sheet Pan:
Place the seasoned chicken thighs on the prepared sheet pan. Then, evenly spread the tossed vegetables around the chicken. Try to leave a little space between everything to ensure even roasting.
5. Roast in the Oven:
Put the sheet pan in the preheated oven and roast for about 35-40 minutes. You’ll want the chicken to reach an internal temperature of 165°F (74°C), and the veggies should be tender and nicely browned. Consider checking on it halfway through to give the veggies a gentle stir.
6. Crisp It Up:
If you like your chicken skin extra crispy, turn on the broiler for an additional 2-3 minutes at the end. Just keep a close eye on it to prevent burning!
7. Serve and Garnish:
Once it’s done, remove the sheet pan from the oven and let it cool slightly. Sprinkle freshly chopped parsley on top for a lovely finishing touch. Now, your vibrant and hearty Autumn Rainbow Sheet Pan Dinner is ready to enjoy!
Dig in and savor the delightful flavors of autumn!
Can I Use Different Vegetables?
Absolutely! Feel free to swap out the Brussels sprouts, butternut squash, sweet potatoes, kohlrabi, or red onion with any seasonal veggies you prefer. Carrots, parsnips, or cauliflower would also work well in this recipe!
Can I Use Boneless Chicken Thighs?
Yes, boneless chicken thighs can be used, but keep in mind they will cook faster than bone-in ones. Start checking for doneness around 25-30 minutes to avoid overcooking.
How to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can use the microwave or warm them in the oven at 350°F (175°C) until heated through.
Can I Make This Dish in Advance?
Yes! You can prep everything ahead of time by chopping the vegetables and seasoning the chicken. Simply store them in the fridge and roast them when you’re ready to eat; this meal is great for meal prep!
