This Autumn Rainbow Sheet Pan Dinner is a colorful mix of veggies and protein, all roasted together for a tasty meal! Think sweet potatoes, brussels sprouts, and vibrant peppers.
I love how easy it is to make—just chop, toss, and roast! Plus, the bright colors on my plate make dinner feel special, even on a busy weeknight. 🍂✨
Key Ingredients & Substitutions
Chicken Thighs: Skin-on, bone-in chicken thighs add flavor and juiciness. You could substitute with chicken breasts or even tofu for a vegetarian option. Just adjust the cooking time if using a different protein.
Sweet Potatoes: These are sweet and filling. If you don’t have them, try regular potatoes or even carrots for a different texture and taste.
Butternut Squash: It brings a nice creamy texture when roasted. If it’s not available, pumpkin or acorn squash works well, too. You could even leave it out if you prefer less sweetness.
Brussels Sprouts: These gems get nice and crispy. No Brussels? Use broccoli or green beans as a crunchy alternative!
Spices: Smoked paprika adds depth. For a substitute, use regular paprika or a pinch of cayenne for some heat. Always taste and adjust according to your preference!
How Do I Roast the Veggies and Chicken Perfectly?
Roasting everything on a sheet pan is simple, but there are a couple of key tips. First, make sure your oven is hot enough to create that delicious caramelization on the veggies.
- Don’t overcrowd the pan. This helps everything roast evenly rather than steam.
- Try to place the chicken skin-side up—it helps the skin crisp up nicely.
- Check the veggies around the 30-minute mark; they might need a little stirring to cook evenly.
- Use a meat thermometer for chicken to ensure it’s cooked through.
These tips will help you get that perfect roast and make the most of your ingredients!
Autumn Rainbow Sheet Pan Dinner
Ingredients You’ll Need:
For the Main Dish:
- 6 chicken thighs (skin-on, bone-in preferred)
For the Vegetables:
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes
- 1 small butternut squash, peeled, seeded, and diced into 1-inch cubes
- 1 cup Brussels sprouts, trimmed and halved
- 1 large red onion, cut into wedges
- 1 large yellow bell pepper, sliced into thin strips
For the Seasoning:
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme (plus fresh thyme sprigs for garnish)
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
For Garnishing:
- Fresh parsley or thyme (optional)
How Much Time Will You Need?
This delicious sheet pan dinner will take about 15 minutes of prep time and around 35-45 minutes of cooking time. In total, you’re looking at roughly an hour to create a lovely, colorful meal that showcases the best flavors of autumn!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 425°F (220°C). This high temperature helps to roast the veggies nicely. Prepare a large sheet pan by lining it with parchment paper or giving it a light grease to prevent sticking.
2. Prepare the Veggies:
In a large mixing bowl, add the diced sweet potatoes, butternut squash, halved Brussels sprouts, red onion wedges, and sliced yellow bell pepper. This colorful mix will not only taste great but also looks beautiful on your plate!
3. Season the Veggies:
Drizzle 1 tablespoon of olive oil over the veggies. Now, sprinkle half of the smoked paprika, garlic powder, dried thyme, cumin, salt, and pepper. Toss everything together gently until all the veg are coated evenly with the oil and spices.
4. Season the Chicken:
In a different small bowl, combine the remaining olive oil, smoked paprika, garlic powder, thyme, salt, and pepper. Rub this flavorful mixture all over the chicken thighs, making sure the skin side is well-coated—this helps to create a crispy texture while roasting!
5. Arrange on the Sheet Pan:
Place the seasoned veggies evenly on the prepared sheet pan. Next, nestle the chicken thighs skin-side up among the veggies. Give each piece some space to ensure even cooking.
6. Add Fresh Herbs:
For extra flavor, place fresh thyme sprigs over the top of both the vegetables and chicken. This will make your kitchen smell wonderful!
7. Roast It:
Slide the sheet pan into the preheated oven and roast everything for about 35-45 minutes. The chicken should reach an internal temperature of 165°F (74°C), and you want the vegetables to be tender with caramelized edges. Keep an eye on it to make sure nothing burns.
8. Garnish and Enjoy:
Once it’s out of the oven, if you like, sprinkle freshly chopped parsley or thyme over the top for a pretty touch. Serve this warm straight from the pan for a cozy autumn dinner that everyone will love!
Enjoy your hearty and colorful Autumn Rainbow Sheet Pan Dinner! 🌈🍂
Can I Use Different Vegetables?
Absolutely! Feel free to swap out any of the vegetables for your favorites or what you have on hand. Carrots, zucchini, or even cauliflower work well. Just adjust cooking times based on the density of the vegetables you choose.
How Can I Make This Dish Vegetarian?
To make this dish vegetarian, simply replace the chicken thighs with plant-based protein, like chickpeas, tofu, or tempeh. Ensure any replacement is seasoned well to mimic the flavor profile of the chicken!
Can I Prepare This Meal in Advance?
Yes! You can chop all the vegetables and marinate the chicken a day ahead. Just keep them in separate airtight containers in the fridge. When you’re ready to cook, follow the roasting steps from there.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. If reheating in the oven, a quick 10-15 minutes at 350°F (175°C) can help restore some crispiness!