Fall sheet pan dinners that make cooking effortless!
Discover easy and delicious fall sheet pan dinners that simplify your cooking experience while delivering hearty flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Sheet Pan Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 lb chicken thighs
- 2 cups Brussels sprouts, halved
- 2 cups sweet potatoes, cubed
- 1 red onion, sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine chicken thighs, Brussels sprouts, sweet potatoes, and red onion.
- Drizzle with olive oil and season with garlic powder, paprika, salt, and pepper.
- Toss everything together until well coated.
- Spread the mixture evenly on a sheet pan.
- Bake for 25-30 minutes or until the chicken is cooked through and vegetables are tender.
- Serve warm and enjoy your effortless fall dinner!
Notes
- Feel free to substitute chicken with tofu for a vegetarian option.
- Adjust the vegetables based on seasonal availability.
- Leftovers can be stored in the refrigerator for up to 3 days.