Fall Chicken Sheet Pan Dinner with Feta

Juicy chicken thighs roasted alongside caramelized butternut squash, crispy Brussels sprouts, and sweet red onion, all finished with creamy feta—this is comfort food that feels both nourishing and utterly satisfying, ready in under 45 minutes.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 medium butternut squash, peeled and cut into 1-inch cubes
• 1 lb Brussels sprouts, halved
• 1 large red onion, cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and freshly ground pepper
• ½ cup crumbled feta cheese
• Fresh thyme for garnish

Method:

1. Preheat your oven to 425°F.
2. Toss butternut squash, Brussels sprouts, and red onion with 2 tablespoons olive oil, paprika, salt, and pepper on a large sheet pan.
3. Nestle chicken thighs skin-side up among the vegetables, drizzle with remaining oil, and season generously.
4. Roast for 35–40 minutes until chicken skin is golden and vegetables are tender and caramelized.
5. Scatter feta over everything in the final minute and garnish with fresh thyme.

Full recipe at Skinnytaste →

Chef's tip: Don't skip the skin-on chicken thighs—they render their fat as they roast, crisping up beautifully and keeping the meat impossibly juicy while flavoring the whole pan.