This colorful Autumn Rainbow Sheet Pan Dinner is a breeze to make! Just toss together seasonal veggies and your favorite protein, then roast until everything is tender and delicious.
I love how vibrant this dish looks on the table—it’s like a fall party on a plate! Plus, clean-up is super easy when everything cooks on one pan. Can you say score? 🍂
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless chicken can be an option if you prefer leaner meat, but I find that bone-in thighs really add flavor and juiciness to this dish.
Butternut Squash: If it’s not in season or you’re short on time, acorn squash or even canned pumpkin can work. Just adjust cooking times as needed, since canned items are already cooked.
Brussels Sprouts: If you’re not a fan, you could swap in green beans or asparagus. Both will roast well and add a fresh crunch.
Parsnips: Don’t have parsnips? Try carrots instead—they’ll add similar sweetness and color to the dish.
How Do I Roast Vegetables Perfectly?
Roasting vegetables can be tricky, but here are some tips for getting them just right! Aim for even cuts to ensure consistent cooking.
- Mix your veggies so denser ones like beets and sweet potatoes roast well without overcooking the more delicate ones.
- Using parchment paper can help with sticking; plus, it makes cleanup easier!
- Remember to stir halfway through to promote even browning!
Follow these tips, and your autumn dinner will turn out beautifully! Enjoy the colors and flavors of the season.
Autumn Rainbow Sheet Pan Dinner
Ingredients You’ll Need:
For the Main Dish:
- 6 bone-in, skin-on chicken thighs
For the Vegetables:
- 2 cups butternut squash, peeled and cut into 1-inch cubes
- 2 cups sweet potatoes, peeled and cut into 1-inch cubes
- 2 cups Brussels sprouts, trimmed and halved if large
- 1 cup beets, peeled and cubed
- 1 cup baby broccoli (or broccolini)
- 1 cup parsnips, peeled and cut into chunks
For the Seasoning:
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious Autumn Rainbow Sheet Pan Dinner will take about 15 minutes to prepare, followed by 30 to 40 minutes in the oven. In total, you’ll be enjoying this colorful meal in less than an hour!
Step-by-Step Instructions:
1. Preheat Your Oven:
First things first! Preheat your oven to 425°F (220°C). While it’s heating up, line a large sheet pan with parchment paper, or lightly grease it. This will help with cleanup later!
2. Mix the Seasoning:
In a small bowl, mix together the garlic powder, smoked paprika, dried thyme, salt, and black pepper. This is going to add great flavor to the chicken.
3. Prepare the Chicken:
Take the chicken thighs and pat them dry with paper towels. This helps to get that crispy skin! Drizzle each thigh with 1 tablespoon of olive oil, and then sprinkle the spice mixture evenly over them. Press the spices into the chicken lightly to help them stick.
4. Toss the Veggies:
In a large bowl, combine the butternut squash, sweet potatoes, Brussels sprouts, beets, baby broccoli, and parsnips. Drizzle the remaining 1 tablespoon of olive oil over the veggies and toss gently to coat them evenly.
5. Arrange on the Sheet Pan:
Spread the seasoned vegetables evenly over the prepared sheet pan. Place the chicken thighs right on top of the veggies; they’ll flavor each other while cooking!
6. Roast to Perfection:
Pop the pan into the preheated oven and roast for about 30 to 40 minutes. The chicken should reach an internal temperature of 165°F (74°C), and the veggies should be tender and caramelized. Stir the veggies halfway through to help them cook evenly.
7. Rest and Garnish:
Once everything is nicely cooked, take it out of the oven and let it rest for a few minutes. This helps to keep the chicken juicy. Before serving, sprinkle some chopped fresh parsley over the top for a burst of color!
8. Serve and Enjoy:
Your Autumn Rainbow Sheet Pan Dinner is ready to be served warm. Enjoy this hearty meal that’s as beautiful as it is delicious!
Can I Use Different Cuts of Chicken?
Absolutely! Bone-in, skin-on chicken thighs are great for flavor, but you can also use boneless chicken breasts or drumsticks. Just be mindful of cooking times since boneless cuts usually cook faster.
What Can I Substitute for Beets?
If beets aren’t your thing, you can swap them for more root vegetables like carrots or parsnips. They add a lovely sweetness and color to the dish while maintaining a similar texture.
Can I Make This Recipe Vegetarian?
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the oven or microwave until heated through. You may want to add a splash of olive oil to keep the dish moist!