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As the leaves begin to change and the days grow shorter, there's nothing more comforting than a hearty, flavorful meal that captures the essence of autumn. This Sheet Pan Garlic Butter Chicken & Autumn Veggies dish is the perfect blend of simplicity and seasonal goodness. With tender, juicy chicken coated in a rich garlic butter sauce and a colorful array of vibrant autumn vegetables, this recipe not only celebrates the best of the season but also makes cleanup a breeze.

Sheet Pan Garlic Butter Chicken & Autumn Veggies

Experience the cozy flavors of autumn with this Sheet Pan Garlic Butter Chicken & Autumn Veggies recipe. This easy one-pan meal features tender chicken thighs coated in rich garlic butter, alongside a vibrant mix of seasonal vegetables like Brussels sprouts and butternut squash. It’s perfect for busy weeknights or a relaxed family dinner. With minimal cleanup required, you can savor every delicious bite and celebrate the season with this comforting dish.
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Ingredients
  

4 boneless, skinless chicken thighs

1/4 cup unsalted butter, melted

6 cloves garlic, minced

1 tbsp fresh rosemary, chopped (or 1 tsp dried)

1 tbsp fresh thyme, chopped (or 1 tsp dried)

Salt and pepper, to taste

2 cups Brussels sprouts, trimmed and halved

2 cups butternut squash, peeled and cubed

1 red onion, cut into wedges

2 tbsp olive oil

1 tbsp balsamic vinegar

1 tsp smoked paprika

Instructions
 

Heat your oven to 400°F (200°C).

    In a small mixing bowl, combine the melted butter, minced garlic, rosemary, thyme, salt, and pepper. Whisk until mixed.

      In a larger bowl, place the chicken thighs and pour half of the garlic butter mixture over them. Toss to ensure they are well-coated and set aside to marinate while you prep the vegetables.

        In a separate large bowl, mix together the Brussels sprouts, butternut squash, and red onion. Drizzle with olive oil, balsamic vinegar, and smoked paprika, then season with salt and pepper. Stir until all the vegetables are evenly coated.

          On a large baking sheet, position the marinated chicken thighs in the center, and scatter the seasoned vegetables around them in a single layer.

            Pour the rest of the garlic butter mixture over the chicken and veggies to enhance the flavor.

              Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (reaching an internal temperature of 165°F/75°C) and the vegetables are tender and caramelized.

                Once finished, take it out of the oven and allow it to cool for a few minutes before serving.

                  Prep Time: 15 min | Total Time: 45 min | Servings: 4