//Sheet Pan Chicken and Fall Vegetables

Sheet Pan Chicken and Fall Vegetables

I’m excited to share another quick and easy weeknight dinner! I served this with whole-grain wild rice, and it could not have been more perfect for the fall season. I used bone-in chicken thighs, but feel free to sub in your favorite cut of chicken. I also made sure to find butternut squash that was already cut up into cubes by the grocery store … a HUGE time saver (in my opinion)!

A sheet pan is a fun way to prepare dinner and is basically the same thing as your standard cookie sheet, but if you don’t have one, you can nestle all of this into your largest baking dish. I love to line mine with parchment paper for a super duper easy clean up when I’m done. I hope you enjoy these fall flavors as much as we do!

Sheet Pan Chicken and Fall Veggies on 100 Days of Real Food

Sheet Pan Chicken and Fall Veggies on 100 Days of Real Food

Sponsor Shoutout: SVO

We’re partnering with Farmer Focus organic chicken this year because we love how their operation is 100% organic from start to finish—something you almost NEVER find at other chicken companies! Just like I don’t want synthetic pesticides or chemical fertilizers in the produce I eat, I also don’t want them in the feed that the chickens, or any other animals, eat either. In addition, all of their products carry the Certified Humane animal welfare certification, another plus! We also love how Farmer Focus cares about their farmers, which means better working conditions, and in the end, a better product. They even have a Farm ID on every package that you can enter into their website to see photos and read stories about the farmers who raised the chickens! If you can’t make it to your farmers’ market for locally sourced meat, this is definitely the next best option! They have all different cuts of chicken (from whole to bone-in thighs to boneless chicken breasts) so definitely look for it next time you’re at the store! Find some at a store near you.

Farmer Focus chicken thighs on 100 days of real foodFarmer Focus chicken thighs on 100 days of real food

Sheet Pan Chicken and Fall Vegetable Dinner

Full of fall flavors, this Sheet Pan Chicken and Vegetable Dinner is a quick and easy meal that will satisfy your taste buds.


Sheet Pan Chicken and Fall Veggies on 100 Days of Real FoodSheet Pan Chicken and Fall Veggies on 100 Days of Real Food


  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 bone-in, skin-on chicken thighsI used Farmer Focus organic chicken
  • 1 tablespoon olive oilextra virgin
  • 1 small butternut squashpeeled and cubed (I like to buy mine already diced for this dish!)
  • 1 pound Brussels sprouts trimmed and sliced in half
  • 6 cloves garlicpeeled and crushed
  • 2 tablespoons butter
  • 1/3 cup fresh sage leaves


  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

  2. Mix together the spices in a shallow bowl. Dredge the top of each piece of chicken in the spices until coated.

  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place the chicken spice/skin side down in the pan, sprinkle with any remaining spices that didn’t stick to the chicken, and sear until golden brown, 3 to 4 minutes. Turn over and sear the bottom of the pieces for another 2 to 3 minutes until brown. Transfer to the center of the baking sheet, turn off the heat, and reserve the remaining oil in the pan.

  4. Nestle the cubed squash, sliced sprouts, and garlic cloves around the chicken on the baking sheet. Drizzle the cooking oil over veggies and toss to coat. Bake until chicken is cooked all the way through (no longer pink in the middle) and the veggies can easily be pierced with a fork, about 25 minutes.

  5. Wipe out the skillet and melt the butter over medium heat. Add the sage leaves to the pan and cook while stirring until they just begin to darken in color and become crispy, and the butter browns. Immediately remove from heat. This sauce can overcook easily so sometimes I even immediately remove it from the pan so it doesn’t keep cooking.

  6. Remove baking sheet from oven, pour brown butter sage over veggies, and serve.

Recipe Notes

We recommend organic ingredients when feasible.

Nutrition Facts

Nutrition Facts

Sheet Pan Chicken and Fall Vegetable Dinner

Amount Per Serving

Calories 564 Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 11g69%

Cholesterol 182mg61%

Sodium 676mg29%

Potassium 1282mg37%

Carbohydrates 28g9%

Fiber 7g29%

Sugar 5g6%

Protein 33g66%

Vitamin A 17230IU345%

Vitamin C 110mg133%

Calcium 144mg14%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and New York Times Best-selling author who is on a mission to cut out processed food.

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