This Autumn Rainbow Sheet Pan Dinner is a colorful and tasty meal made with fresh veggies like squash, carrots, and Brussels sprouts, all roasted to perfection. It’s so easy to make!
Just toss everything on a sheet pan, season, and roast. The best part? You get a beautiful and balanced meal with minimal clean-up—who doesn’t love that? 🍂
I really enjoy serving this dish with a side of warm bread. It’s cozy and perfect for chilly nights. Plus, the leftovers are great for lunch the next day!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs add flavor and moisture, but you can swap them for chicken breasts if you prefer. Just be aware that breasts may cook faster, so check them early.
Brussels Sprouts: These little green gems bring a nice crunch. If you’re not a fan, consider green beans or broccoli as tasty alternatives.
Butternut Squash: This squash is sweet and creamy. If it’s not in season, use sweet potatoes or pumpkin cubes for a similar texture and sweetness.
Bell Peppers: Any color works here! If you have other veggies on hand, such as zucchini or eggplant, feel free to get creative and use them instead.
Olive Oil: While olive oil is the go-to, avocado oil or melted coconut oil also work well for roasting. They have high smoke points, which is perfect for this technique.
How Do I Get the Chicken Skin Crispy?
If you want that crispy skin, a few tips can help. Start by patting the chicken dry to remove excess moisture before seasoning. Use oil generously to ensure an even crust.
- Make sure the oven is fully preheated to 425°F (220°C). The high heat is crucial for crispiness.
- During roasting, avoid overcrowding the pan. Give your veggies and chicken space to cook evenly.
- For an extra gold and crispy finish, broil the chicken for a few minutes at the end, but keep an eye on it to prevent burning.
How to Make Autumn Rainbow Sheet Pan Dinner
Ingredients You’ll Need:
For the Main Dish:
- 6 bone-in, skin-on chicken thighs
- 2 cups Brussels sprouts, trimmed and halved
- 2 large carrots, peeled and cut into chunks
- 1 small butternut squash, peeled and diced
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 red onion, cut into thick wedges
For the Seasoning:
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme or rosemary
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This dish requires about 10 minutes for preparation and 35-45 minutes for roasting, making the total time approximately 50-55 minutes. It’s perfect for a weeknight dinner—easy to prepare and big on flavor!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high temperature will help create a lovely roast on your chicken and vegetables.
2. Prepare the Vegetables:
In a large mixing bowl, combine the Brussels sprouts, carrots, butternut squash, red and yellow bell peppers, and red onion. Drizzle 2 tablespoons of olive oil over the veggies, then sprinkle half of the smoked paprika, half of the garlic powder, and a pinch of salt and pepper. Toss everything together until the vegetables are well-coated, then spread them out evenly on a large rimmed sheet pan.
3. Season the Chicken:
Take the chicken thighs and pat them dry with a paper towel. This helps to keep the skin crispy! Rub the thighs with the remaining 1 tablespoon of olive oil, the rest of the smoked paprika, garlic powder, dried herbs, and more salt and pepper. Place them on the sheet pan among the veggies, skin side up. Make sure everything is spread out for even cooking.
4. Roast Everything Together:
Pop the sheet pan in the preheated oven and roast for about 35-45 minutes. You want the chicken to reach an internal temperature of 165°F (74°C) and the veggies to be tender and caramelized. Turn the vegetables halfway through the roasting time to cook evenly.
5. Get That Crispy Skin:
If you like crispy chicken skin, you can switch the oven to broil for the last 2-3 minutes. Keep a close eye on it to make sure it doesn’t burn!
6. Serve and Enjoy:
Once everything is roasted to perfection, take the pan out of the oven. Garnish with freshly chopped parsley and serve hot. Enjoy your vibrant and flavorful Autumn Rainbow Sheet Pan Dinner!
Can I Use Different Vegetables?
Absolutely! Feel free to swap in your favorite seasonal veggies. Good alternatives include sweet potatoes, zucchini, or even green beans. Just be mindful of cooking times, as some veggies may roast faster than others.
What If I Don’t Have Chicken Thighs?
If you’re short on chicken thighs, you can use bone-in, skin-on chicken breasts or drumsticks instead. Just remember that cooking times may vary—chicken breasts often cook quicker, so check them a bit earlier.
How Do I Store Leftovers?
Store any leftovers in an airtight container and refrigerate for up to 3 days. To reheat, microwave gently or warm in a preheated oven at 350°F (175°C) until heated through.
Can I Make This Dish Vegan?
Yes, you can make a vegan version by omitting the chicken and using chickpeas or tofu as the protein source. Follow the same seasoning instructions, and roast everything together for a delicious, plant-based meal!
