Fall Sheet Pan Veggies with Rosemary Chicken Thighs

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 375 degrees and line two large sheet pans with parchment paper.

Step 2

To the first sheet pan, add your cubed butternut squash and sliced carrots along with the oil, salt, and black pepper. Use clean hands to combine and cover the vegetables in the oil and spices.

Step 3

Bake the squash and carrots for 20 minutes. Meanwhile, add the chicken, 2 tbsp of oil, salt, pepper, and garlic to the second sheet pan. Cover all of the chicken in the oil and spices.

Step 4

Add the chicken to the oven and bake for 25 minutes.

Step 5

After cooking the squash and carrots for 20 minutes, remove it from the oven and add the brussels sprouts, dates, rosemary, thyme, and garlic powder. Mix to combine and place back in the oven for 15-20 minutes, until the vegetables are browning and crisp.

Step 6

In a small bowl, whisk together the remaining 1/3 cup of olive oil, maple syrup, rosemary, and thyme. When the chicken has baked for 25 minutes, remove it from the oven and pour the maple sauce over it.

Step 7

Cover all of the chicken in the sauce and place it back in the oven for 10 minutes.

Step 8

When the chicken is done baking and at a temperature of 165 degrees, slice it up (if you’re following my grocery series, set aside half of the cooked chicken for another recipe), then plate it with the sheet pan veggies and enjoy.

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