Sheet Pan Chicken with Fall Vegetables and Feta

Roasted chicken thighs meet sweet butternut squash, crispy Brussels sprouts, and tangy feta in one glorious pan—this is autumn comfort food that feels like a hug but takes minimal effort on a busy night.

Ingredients:

• 4 chicken thighs, skin-on and bone-in
• 2 cups butternut squash, cut into 1-inch cubes
• 1 lb Brussels sprouts, halved
• 1 large red onion, cut into wedges
• 3 tbsp olive oil
• 2 tsp dried oregano
• Salt and pepper to taste
• ¾ cup crumbled feta cheese
• Juice of ½ lemon

Method:

1. Preheat oven to 425°F. Toss squash, Brussels sprouts, and onion with olive oil, oregano, salt, and pepper on a large sheet pan.
2. Create space in the center and arrange chicken thighs skin-side up. Season generously with salt and pepper.
3. Roast for 35–40 minutes, until chicken skin is golden and vegetables are caramelized.
4. Scatter feta over everything in the last 2 minutes of cooking, then drizzle with lemon juice.
5. Let rest 5 minutes before serving straight from the pan.

Full recipe at Skinnytaste →

Chef's tip: Pat your chicken thighs completely dry before roasting—this is the secret to crispy, golden skin that makes everyone think you fussed way more than you did.