Dinner for 4

Fall Chicken Sheet Pan Dinner

Name: Fall Chicken Sheet Pan Dinner
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 lb boneless skinless chicken thighs; 1 red onion; 2 cups brussels sprouts; 2 cups butternut squash; 1 1/2 tbsp extra virgin olive oil; 4 oz feta chunk; 1 1/2 tsp smoked paprika; 1 1/2 tsp cumin; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp ground cinnamon; 1 1/2 tsp kosher salt

Chicken thighs roast with Brussels sprouts, butternut squash, onion, and smoky spices before finishing with feta.

$2.52per serving $$

50 minstart to table

4servings

American Gluten-free Low-carb High-protein Budget Family Dinners Sheet pan Fall

Ingredients

1 1/2 lb boneless skinless chicken thighs
1 red onion
2 cups brussels sprouts
2 cups butternut squash
1 1/2 tbsp extra virgin olive oil
4 oz feta chunk
1 1/2 tsp smoked paprika
1 1/2 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground cinnamon
1 1/2 tsp kosher salt

Steps

Heat the oven to 425 F and cut the onion into wedges and the chicken thighs into large pieces.
Toss the chicken, onion, Brussels sprouts, and butternut squash with olive oil, paprika, cumin, garlic powder, onion powder, cinnamon, and salt on an 18-by-13-inch sheet pan.
Spread everything into one layer and roast for 35 to 40 minutes, turning the vegetables halfway through.
Check that the thickest chicken pieces reach 165 F, then scatter the feta over the pan and rest for 5 minutes.

Main ingredient on sale this week? See what to make with chicken thighs, bone-in or boneless on sale.