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Cozy Chicken and Vegetable Sheet Pan
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Servings:
Author:
Course:
Main Course
Keywords:
Dairy Free
Gluten Free
easy dinner
Vegetable
Paleo
easy
sheet pan
healthy
meal prep
refined sugar free
healthy dinner
healthy meal prep
🧂 Ingredients
1
small butternut squash
(or any squash)
1 bag
brussel sprouts
1
red onion
6-8
large carrots
2 lbs
chicken thighs
1 tsp
salt
few cracks
black pepper
1/2 tsp
garlic powder
1/2 tsp
paprika
1 pinch
cinnamon
2 tbsp
olive oil
2 tbsp
balsamic vinegar
2 tbsp
stone ground or dijon mustard
1-2 tbsp
honey
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Instructions
1
Preheat oven to 425F and line a baking sheet with parchment paper.
2
Wash all vegetables.
3
Peel, remove seeds, and slice squash.
4
Remove any outer leaves from brussel sprouts that are browning. Slice the ends
off, then slice into quarters.
5
Peel and slice carrots. Slice the red onion.
6
Arrange the vegetables and chicken thighs on the baking sheet, spreading them
out.
7
Make the sauce by mixing together the sauce ingredients. Pour over the
vegetables and chicken.
8
Add salt, pepper, rosemary, garlic powder, paprika, and a pinch of cinnamon.
Toss everything together so it's coated in both the sauce and the spices.
9
Bake for 30-34 min – tossing the vegetables halfway through so they cook evenly.
Option to broil for 3-5 minutes for extra crispiness.
10
Serve and enjoy!
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