Sheet Pan Chicken Thighs and Veggies

Name: Sheet Pan Chicken Thighs and Veggies
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 1.5 pound chicken thighs; 1 pound broccoli florets; 4 cups cubed butternut squash; 4 Tablespoons oil (avocado oil recommended), divided; 1 teaspoon each: sea salt, smoked paprika, black pepper, red pepper flakes

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Make way for an easy weeknight dinner that takes approximately 30 minutes, two sheet pans, and no cutting board! Get ready for juicy sheet pan chicken thighs and flavorful vegetables!

Recipe: $11.20 | Per Serving: $2.80 | Yield: 4

Sheet pan chicken thighs with roasted broccoli and butternut squash on a plate

We are always trying to balance taste, convenience, price, and nutrition - I consider these four things for every single recipe I post on this blog.

The perfect balance of these is kind of a unicorn, but I think this sheet pan dinner is pretty close to the center of that four-part Venn Diagram.

This Sheet Pan Chicken Thigh and Vegetable Recipe is...

Super tasty - hello chicken thighs and roasted broccoli
Very simple - using pre-cut vegetables! just a few ingredients!
Affordable - not the cheapest, but under $3 per serving.
Nutrient-dense! - TWO different vegetables + protein, and fat

It's also a lighter meal. I love using this recipe for meal prep, to pair with random vegetables, or when you're coming home from a trip to an empty fridge. You only need a few ingredients and it comes together so quickly!

I will note that this is just 3-4 servings, so here are some tips for bulking it up!

Sheet pan with cooked and seasoned cubed butternut squash, four chicken thighs, and roasted broccoli

How to BOOST this Sheet Pan Dinner

Serve with quinoa or rice
Top with avocado
Mix the cooked squash with a can of black beans
Top with a hearty scoop of hummus

Dietary Modifications and Substitutions

Can this recipe be made vegetarian?

It sure can! Obviously, you'd have to omit the chicken. You can omit the chicken and toss a can of (drained) chickpeas with the oil, spices, and butternut squash before baking, or omit the chicken and serve with hummus and quinoa. Let me know how you like it!

Is this sheet pan dinner paleo-friendly?

Yes, it is! Completely Whole30 too.

How long do I bake chicken thighs?

At 400ºF, boneless, skinless chicken thighs should cook for 18-30 minutes, depending on their size.

The nice thing about chicken thighs is that the higher fat content makes them harder to overcook. You have to be careful with chicken breasts, which is why I don't usually use them for these kinds of recipes.

Can I use bone-in chicken thighs in this recipe?

You can, but keep in mind that it takes a bit longer to cook bone-in chicken.

What if I don't like broccoli and butternut squash?

Use your favorite vegetables instead! Just be sure to use hearty vegetables that will cook in around the same amount of time. Cauliflower, Brussels sprouts, red onion, and chunks of bell pepper should all work.

Juicy sheet pan chicken thigh on a plate beside roasted broccoli and butternut squash

Hot Tip!

If you use parchment paper - here's a great tip! If you ball up the parchment paper and then smooth it out on the pan, it stays in place and works perfectly for mixing the vegetables directly on the pan.

This recipe is super fast and super delicious - I hope you make it and enjoy it as much as I do. Tag me on Instagram and don't forget to leave this recipe a star rating below!

Hungry for more?

Here are some ideas to get your taste buds buzzing!

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