Sheet Pan Chicken and Fall Vegetables
Ingredients
The chicken
-
6
pieces
bone-in, skin-on chicken thighs
-
1
tablespoon
olive oil (extra virgin)
The vegetables
-
1
small
butternut squash (peeled and cubed)
-
1
pound
Brussels sprouts (trimmed and sliced in half)
-
6
cloves
garlic (peeled and crushed)
The seasoning
-
2
teaspoons
cumin
-
1
teaspoon
chili powder
-
1
teaspoon
paprika
-
1
teaspoon
salt
-
½
teaspoon
pepper
The sauce
-
2
tablespoons
butter
-
⅓
cup
fresh sage leaves
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Mix the spices together in a shallow bowl and coat the chicken thighs in the spice mixture.
- Heat olive oil in a skillet over medium-high heat and sear the chicken skin-side down until golden brown.
- Turn the chicken over and sear the other side until brown, then transfer to the baking sheet.
- Nestle the cubed squash, sliced Brussels sprouts, and garlic cloves around the chicken on the baking sheet.
- Drizzle the remaining oil over the vegetables and toss to coat, then bake for about 25 minutes.
- Melt butter in the skillet over medium heat, add sage leaves, and cook until crispy.
- Pour the brown butter sage sauce over the vegetables and serve.
Nutrition Facts (estimated)
Servings
5
Calories
564
Total fat
37g
Total carbohydrates
28g
Total protein
33g
Sodium
676mg
Cholesterol
182mg
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