Welcome to my fall grocery budget series! This is the second recipe from my latest series where I took a $55 grocery haul and turned it into five nights of healthy dinners. This one is a super easy sheet pan meal (one of my favorites for busy nights) yet packed with seasonal veggies and paired perfectly with a savory and sweet maple rosemary chicken. If you’re following the full series and grocery list, you’ll have some extra wild rice leftover so feel free to add some on the side for this recipe as well.
FALL VEGGIE SHEET PAN WITH MAPLE ROSEMARY CHICKEN THIGHS
FALL VEGGIE SHEET PAN WITH MAPLE ROSEMARY CHICKEN THIGHS
3-4
servings15
minutes30
minutesThis seasonal sheet pan meal will definitely become part of your fall meal prep rotation. It’s so easy yet so filling and delicious!
Ingredients
- VEGGIE SHEET PAN
2 + 1/2 cups cubed butternut squash (about half of a large butternut squash)
2 large carrots, cut in ~1/4 inch slices
1/4 cup olive oil
1 + 1/2 tsp salt
1/2 tsp black pepper
1 lb brussels sprouts, halved
~8-10 dates, pitted and finely chopped
1/2 tsp rosemary (dried or fresh finely chopped)
1/2 tsp dried thyme
1/2 tsp garlic powder (can sub for fresh minced)
- MAPLE ROSEMARY CHICKEN THIGHS
2 lb boneless skinless chicken thighs
2 tbsp + 1/3 cup olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder (can sub for fresh minced)
2 tbsp maple syrup
1 tsp rosemary (dried or fresh finely chopped)
1 tsp dried thyme
Directions
- Preheat your oven to 375 degrees and line two large sheet pans with parchment paper.
- To the first sheet pan, add your cubed butternut squash and sliced carrots along with the oil, salt, and black pepper. Use clean hands to combine and cover the vegetables in the oil and spices.
- Bake the squash and carrots for 20 minutes. Meanwhile, add the chicken, 2 tbsp of oil, salt, pepper, and garlic to the second sheet pan. Cover all of the chicken in the oil and spices.
- Add the chicken to the oven and bake for 25 minutes.
- After cooking the squash and carrots for 20 minutes, remove it from the oven and add the brussels sprouts, dates, rosemary, thyme, and garlic powder. Mix to combine and place back in the oven for 15-20 minutes, until the vegetables are browning and crisp.
- In a small bowl, whisk together the remaining 1/3 cup of olive oil, maple syrup, rosemary, and thyme. When the chicken has baked for 25 minutes, remove it from the oven and pour the maple sauce over it.
- Cover all of the chicken in the sauce and place it back in the oven for 10 minutes.
- When the chicken is done baking and at a temperature of 165 degrees, slice it up (if you’re following my grocery series, set aside half of the cooked chicken for another recipe), then plate it with the sheet pan veggies and enjoy.
Submit your review | |