This Autumn Rainbow Sheet Pan Dinner is a colorful mix of fresh veggies and tender chicken, all roasted together. It makes for a cozy and wholesome meal that cheers up any fall evening!
Honestly, who doesn’t love a one-pan meal? It’s so easy to toss everything together and let the oven do the work. Plus, the leftovers (if there are any!) taste even better the next day!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect here for a lean protein. If you’re looking for a vegetarian option, try using chickpeas or tofu. Both have great texture when roasted!
Butternut Squash & Sweet Potato: These add sweetness and color. If you can’t find them, consider using pumpkin or regular potatoes. They roast well and provide a similar heartiness.
Brussels Sprouts: They bring a delightful crunch and slightly nutty flavor. If you’re not a fan, substitute with green beans or asparagus for a different bite.
Spices: Smoked paprika gives a lovely depth. If you want to switch things up, try using Italian herbs or even a bit of cumin for a different flavor profile.
How Do I Get The Vegetables Perfectly Roasted?
Roasting veggies perfectly is all about space and temperature. To ensure even cooking, spread them out a bit on the pan. This allows them to caramelize rather than steam.
- Preheat the oven well, at 425°F (220°C). This helps with that nice golden color.
- Cut veggies into similar-sized pieces. This ensures they cook at the same rate.
- Don’t overcrowd the pan. If it’s too full, the veggies won’t roast properly!
- Toss the veggies halfway through cooking for even browning.
With these tips, your sheet pan will be bursting with color and flavor, making for a fantastic autumn meal!
Autumn Rainbow Sheet Pan Dinner
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 small butternut squash, peeled and cubed
- 1 small sweet potato, peeled and cubed
- 1 cup Brussels sprouts, trimmed and halved
- 1 cup broccoli florets
- 1 yellow bell pepper, sliced
- 1 red bell pepper, sliced
- 1/2 red onion, cut into wedges
- 1 lemon, thinly sliced
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This heartwarming dinner will take about 10 minutes to prep and 30 minutes to cook, making the total time about 40 minutes. Perfect for a weeknight meal that feels special!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first—let’s preheat that oven to 425°F (220°C). This will ensure your chicken and veggies roast perfectly! While it heats, grab a large sheet pan and line it with parchment paper or give it a light spray with cooking oil.
2. Prepare the Spice Mixture:
In a small bowl, mix together the olive oil, smoked paprika, garlic powder, dried thyme, salt, and black pepper. This mix is going to give your chicken and veggies a delicious flavor boost!
3. Season the Chicken:
Take your chicken breasts and place them in a medium bowl. Drizzle on half of that tasty spice and oil mixture and make sure each piece is coated well. Set the chicken aside for a moment.
4. Prep the Vegetables:
In a large bowl, toss together the butternut squash, sweet potato, Brussels sprouts, broccoli, both bell peppers, and red onion. Pour the remaining spice mixture over the veggies and give them a good toss to ensure everything is evenly coated.
5. Arrange Everything on the Sheet Pan:
Spread the colorful veggies out evenly on your prepared sheet pan. Nestle the seasoned chicken breasts right in among the veggies—they’ll soak up all that delicious flavor as they cook!
6. Add Lemon:
Top everything with lemon slices. This adds not just eye-catching color but also brightens the flavors of the dish!
7. Roast Away:
Pop the pan in the oven and let it roast for about 25-30 minutes. You’ll want the chicken to reach an internal temperature of 165°F (74°C), and the vegetables should be tender and just starting to caramelize around the edges.
8. Final Touch:
Once it’s cooked, take the pan out and sprinkle some fresh chopped parsley on top for a beautiful finish and an extra burst of flavor!
9. Serve and Enjoy!
Dig in while it’s warm! This sheet pan dinner is not just delicious, but it also looks stunning with all those vibrant autumn colors. Enjoy the festival of flavors!
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to swap in your favorites or whatever you have on hand. Carrots, zucchini, or even cauliflower would work great too. Just keep the cooking times similar to ensure everything roasts evenly!
Can I Make This Sheet Pan Dinner Vegetarian?
Yes! Simply replace the chicken with hearty vegetables like mushrooms or a mix of chickpeas and tofu. You can season them the same way for a flavorful vegetarian option!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, or you can microwave individual portions for a quick meal.
What if I Don’t Have Smoked Paprika?
No worries! You can use regular paprika or even chili powder for a little kick. If you want to keep the smokiness, try adding a dash of liquid smoke or a bit of barbecue sauce instead!