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Healthy sheet pan fall dinner with roasted chicken thighs, butternut squash, Brussels sprouts, sweet potatoes, and red onion, all caramelized and garnished with fresh herbs on parchment paper.

Healthy Sheet Pan Fall Dinner: Roasted Chicken & Root Vegetables

This healthy sheet pan dinner features roasted chicken and root vegetables, offering a convenient and flavorful meal perfect for autumn evenings. It's designed for minimal cleanup and maximum taste, making weeknight cooking a breeze.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 3 cups butternut squash, peeled and cubed
  • 2 medium sweet potatoes, peeled and cubed
  • 1 lb Brussels sprouts, trimmed and halved
  • 1 medium red onion, cut into wedges
  • 1 Honeycrisp apple, cored and diced
  • 3 tbsp olive oil
  • 2 tbsp maple syrup
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Sheet pan
  • Large mixing bowl
  • Knife
  • Cutting Board
  • Measuring Cups and Spoons
  • parchment paper (optional)

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Dice butternut squash and sweet potatoes into 1-inch cubes. Trim and halve Brussels sprouts. Slice onion and dice apple.
  3. Cut chicken into 1-inch pieces and combine with vegetables and apple in a large bowl.
  4. Drizzle mixture with olive oil and maple syrup. Add rosemary, thyme, paprika, garlic powder, salt, and pepper. Toss to coat evenly.
  5. Spread mixture in a single layer on the baking sheet. Use two sheets if needed to avoid overcrowding.
  6. Roast for 25–30 minutes, flipping halfway through. Cook until chicken is done (165°F/74°C) and vegetables are tender and caramelized.
  7. Optionally garnish with chopped parsley before serving.

Notes

Customize the root vegetables based on the season or your pantry. Swap in carrots, parsnips, or broccoli. Use chickpeas for a vegetarian version. Always cut veggies into similar sizes for even roasting, and don’t crowd the pan for best results.