fall sheet pan meal
I came up with this recipe to use some vegetables I had on hand. It can easily be increased to feed more people by adding the number of chicken thighs you require and then increasing the vegetables accordingly. It can be baked on separate baking sheets if necessary but I really like the flavor that the vegetables gave to the chicken thighs and the flavor the thighs gave to the vegetables.
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prep time
1 Hr 30 Min
cook time
40 Min
method
Roast
yield
2 serving(s)
Ingredients
- 1 medium acorn squash, sliced in rings and seeds removed
- 2 large carrots, peeled and cut into 1" chunks
- 2 medium potatoes, peeled and diced into 1" pieces
- 1 large onion, peeled and cut into eights
- 4 large mushrooms, washed and cut into fourths
- 1 pound brussels sprouts, trimmed and cut in half
- 2 large boneless, skinless chicken thighs
- 1 small bottle zesty italian salad dressing
How To Make fall sheet pan meal
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Step 1Marinate the chicken thighs in the bottled dressing for at least 1 hour.
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Step 2Prepare the vegetables and toss them in a bowl with olive oil.
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Step 3Line a large baking sheet with parchment paper and place the squash rings at the two ends of the baking sheet.
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Step 4Then place the carrots along the sides.
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Step 5Remove the thighs from the marinade and place in the center of the sheet.
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Step 6Sprinkle the potatoes, onions, mushrooms and Brussels Sprouts around the thighs and other vegetables.
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Step 7Season everything with salt and pepper and then drizzle with left over marinade.
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Step 8Bake in a 425 degree oven for about 35 - 40 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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