How to Make Chicken Thighs Pioneer Woman Sheet Pan Dinners

Autumn Rainbow Sheet Pan Dinner

Our recipes include roasted chicken with za'atar, potatoes, and kale, shown here, with thighs and drumsticks, or chicken fajitas made with boneless, skinless chicken breasts—the tortillas warm in the oven while everything else roasts on a sheet pan.

Recipe Summary Autumn Rainbow Sheet Pan Dinner

This delicious dish is not only nutritious but also beautiful!

Ingredients | Chicken Thighs Pioneer Woman Sheet Pan Dinners

3 chicken breasts, halved

1 (12 ounce) bottle garlic rosemary citrus marinade (such as Stonewall Kitchen®

½ pound butternut squash, peeled and chopped

½ pound fresh brussels sprouts, halved

½ pound baby carrots

1 Gala apple - peeled, cored, and cut into 1/2-inch cubes

2 tablespoons olive oil

salt and freshly ground black pepper to taste

Directions

Place chicken breast halves in a gallon-size resealable plastic bag and add marinade. Refrigerate for 1 hour.

Preheat oven to 450 degrees F (230 degrees C). Line a sheet pan with heavy-duty aluminum foil.

Place butternut squash, brussels sprouts, baby carrots, and apple on the sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Place marinated chicken breasts on top of vegetable-fruit mixture and drizzle with leftover marinade from bag.

Bake in the preheated oven until chicken is no longer pink and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Turn on the oven's broiler. Broil until vegetables are lightly browned, 2 to 3 minutes.

Info | Chicken Thighs Pioneer Woman Sheet Pan Dinners

prep: 15 mins cook: 27 mins additional: 1 hr total: 1 hr 42 mins Servings: 6 Yield: 6 servings

TAG : Autumn Rainbow Sheet Pan Dinner

Meat and Poultry Recipes, Chicken, Chicken Breast Recipes,