Fall Veggie Sheet Pan with Maple Rosemary Chicken Thighs
Welcome to my fall grocery budget series! This is the second recipe from my latest series where I took a $55 grocery haul and turned it into five nights of healthy dinners. This one is a super easy sheet pan meal (one of my favorites for busy nights) yet packed with seasonal veggies and paired perfectly with a savory and sweet maple rosemary chicken. If you’re following the full series and grocery list, you’ll have some extra wild rice leftover so feel free to add some on the side for this recipe as well.
FALL VEGGIE SHEET PAN WITH MAPLE ROSEMARY CHICKEN THIGHS
FALL VEGGIE SHEET PAN WITH MAPLE ROSEMARY CHICKEN THIGHS
3-4
servings15
minutes30
minutesThis seasonal sheet pan meal will definitely become part of your fall meal prep rotation. It’s so easy yet so filling and delicious!
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Ingredients
- VEGGIE SHEET PAN
2.5 cups cubed butternut squash (about half of a large butternut squash)
2 large carrots, cut in ~1/4 inch slices
1/4 cup olive oil
1.5 tsp salt
1/2 tsp black pepper
1 lb brussels sprouts, halved
8-10 dates, pitted and finely chopped
1/2 tsp rosemary (dried or fresh finely chopped)
1/2 tsp dried thyme
1/2 tsp garlic powder (can sub for fresh minced)
- MAPLE ROSEMARY CHICKEN THIGHS
2 lbs boneless skinless chicken thighs
7 tbsp olive oil, divided
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder (can sub for fresh minced)
2 tbsp maple syrup
1 tsp rosemary (dried or fresh finely chopped)
1 tsp dried thyme
Directions
- Preheat your oven to 375F and line two large sheet pans with parchment paper.
- To the first sheet pan, add the cubed butternut squash and sliced carrots along with the oil, salt, and black pepper. Use clean hands to combine and coat the vegetables in the oil and spices. Bake for 20 minutes.
- Meanwhile, add the chicken, 2 tbsp of oil, salt, pepper, and garlic to the second sheet pan. Use clean hands to combine and coat the chicken in the oil and spices. Bake for 25 minutes. Note: Both sheet pans will be in the oven at this point.
- While the chicken cooks, prepare the maple sauce. In a small bowl, whisk together 1/3 cup of olive oil, maple syrup, rosemary, and thyme. When the chicken is done, remove it from the oven and cover with the maple sauce and bake for an additional 10 minutes, until it reaches an internal temperature of 165F.
- Once the squash and carrots have cooked for 20 minutes, remove the veggie pan from the oven and add the brussels sprouts, dates, rosemary, thyme, and garlic powder. Mix to combine with a spatula, and bake until the vegetables are browning and crisp, 15 to 20 minutes.
- Slice the chicken, (if you’re following my grocery series, set aside half of the cooked chicken for another recipe), and serve with a large scoop of the roasted veggies.
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Hi! I’ve just discovered you on IG. I was wondering if you share the entire grocery list for these meals?
Is there a way to make this on one sheet? Thank you!
Tried this for dinner yesterday, easy to follow and done within 1 hour, including prep. I think next time I would make the chicken mixture ahead of time to let chicken marinade and save some of it to pour over chicken as instructed. Chicken came out not too flavorful despite all the seasoning used, but was cooked perfectly at the time indicated.
Not quite understanding the timing here…everything goes in at once for a total of 35 mins, with different “breaks” on the two pans?
I’m a fan of roasted sheet pan veggies for an easy and healthy meal. Jenn’s recipes take the classic item to a new level. I love the meal prep element of the budget series and that is meal uses the chicken made with another meal in the series. I’d never paired maple with the rosemary and thyme before. So good!
I’ve made this recipe twice and will continue making it – yummy! However, I struggle getting the Brussels Sprouts to get cooked through without becoming dry. I’ve tried quartering them and tossing in oil before adding to the pan, but that hasn’t been enough. Any ideas?