FALL HARVEST SHEET PAN DINNER

Fall Harvest Sheet Pan Dinner

A savory easy weeknight dinner with chicken thighs, butternut squash, potatoes and brussels sprouts - prep ahead in the morning and ready to go for dinner.

Serves 4

Ingredients

• 6 Chicken Thighs, bone-in and skin on

• 2 pounds Butternut Squash, cubed into 1 inch pieces

• 1 pound Baby Potatoes, washed scrubbed and cut in half

• 1 pound Brussels Sprouts, washed and cut in half

• 8-10 Garlic Cloves, whole and peeled

• 1 Vidalia Onion, cut in wedges

• ½ c Extra Virgin Olive Oil

• ½ c Butter, melted

• 1 Tbsp Fresh Thyme

• 1 Tbsp Fresh Sage, chopped

• 1 Tbsp Fresh Parsley, Chopped, plus some for garnish

• 1 Tsp Cinnamon

• 1 Tsp Hot Sauce

• 1 Tsp Salt

• ½ Tsp Black Pepper

Directions

Preheat the Oven to 425F

1. Line a large rimmed baking sheet with foil and spray with cooking spray.

2. In a mason jar add the olive oil, hot sauce, sage, thyme, parsley, cinnamon, salt and pepper - shake until mixed well.  Then add the melted butter and shake again.

3. In a large ziplock baggie add the squash, baby potatoes, brussels sprouts, garlic cloves and onion. Pour half of the marinade (shake before you add) over the veggies and close the bag. Toss the bag back and forth until all the veggies are coated, set aside. 

4. In another large ziplock bag add the thighs and the rest of the marinade and close the bag. Toss the bag back and forth until the thighs are coated and let marinate for at least 20 minutes or you could let is marinate all day (in the refrigerator) to cook later.

5. Spread the veggies on the sheet pan and then nestle the thighs amongst them on the pan.

6. Place the pan into the oven and bake for 30-35 minutes.

7. You may need to broil for 2-3 minutes to really crisp up the skin.  Always keep an eye on your food when broiling. 

8. Remove from the oven and garnish with fresh parsley and/or some thyme sprigs.