Sheet Pan Chicken Thighs

1. Use the vegetables you have. I chose butternut squash, Brussels sprouts, and red onion because they’re all great for roasting, but this is also a perfect clean-out-the-fridge dinner. Potatoes, parsnips, rutabaga, or carrots can all go in from the beginning. If you have quicker-cooking veggies like tomatoes, zucchini, or summer squash to use up, add them about halfway through so they don’t burn or turn too mushy before the chicken is ready.
2. Keep your vegetable pieces consistent. I probably sound like a broken record here, but like I mentioned in my gnocchi with sausage and fall vegetables recipe, size really matters with sheet pan dinners! For this recipe, I small-dice the butternut squash into ~½-inch cubes, halve the Brussels sprouts, and medium-slice the red onion (about ½-inch thick slices). Keeping everything fairly uniform helps the vegetables cook through within the timing I’ve specified, so you’re not left with crunchy squash next to overcooked onion.
3. Don’t worry if the pan looks pretty full. I pack a lot of veggies on this sheet pan, and that’s okay! They release some steam as they roast, which helps everything soften and cook through. The vegetables and edges exposed to the high heat still get those lovely browned, caramelized spots, so you get a nice mix of tender and roasted textures.
4. Check the chicken with a thermometer. Chicken thighs can vary quite a bit in size, so I start checking them toward the end of the cooking time rather than relying on color alone. Insert an instant-read thermometer into the thickest part without touching the bone. Once it reaches 165°F, the chicken is safely cooked.
5. Play around with the seasoning. I went fully in on the warm, cozy flavors with smoked paprika, garlic powder, chili powder, cinnamon, and dried thyme, but you can absolutely change the spice blend to suit what you have. Most dried herbs, onion powder, or a little nutmeg, allspice, ginger, or clove would work nicely. Just go lightly with the stronger spices. A little can quickly become a lot!

This recipe practically meal preps itself! Once the chicken and veggies have cooled, I portion one whole chicken thigh with the roasted vegetables into each container, then add a green salad in a separate compartment (like I’ve shown below). Keeping the chicken whole helps it stay juicy, and keeping the salad separate means I can pull it out before reheating. Store everything covered in the refrigerator and enjoy within 3-4 days.

For lunch, reheat the chicken and veggies until the chicken reaches 165°F. Or switch things up by pulling the meat from the bone and shredding it for a grain bowl, wrap, or salad. I like doing this later in the week when I want lunch to feel different without actually cooking again.