Best One Pan Lemon Chicken With Butternut Squash And Brussels Sprouts Recipes

SHEET PAN MAPLE-DIJON CHICKEN WITH ROASTED BUTTERNUT SQUASH AND BRUSSELS SPROUTS

Sheet Pan Maple-Dijon Chicken with Roasted Butternut Squash and Brussels Sprouts image

Sheet Pan Maple-Dijon Chicken with Roasted Butternut Squash and Brussels Sprouts - deliciously baked chicken thighs with vegetables will make a perfect Autumn/Winter dinner!

Provided by Julia

Time 50m

Number Of Ingredients 8

Ingredients

4 chicken thighs (bone-in, skin-on)
salt and pepper
1/3 cup maple syrup
1/3 cup Dijon mustard
1 1/2 lb butternut squash (uncooked, peeled, and cubed into 1-inch or 2-inch cubes)
3 cups Brussels sprouts (halved)
3 tablespoons olive oil
1/4 teaspoon salt

Steps:

Preheat oven to 425 F. Prepare a large rimmed baking sheet (line it with aluminum foil, if you like).
Season chicken thighs (skin-on, bone-in) with salt and pepper on both sides.
In a medium bowl, whisk maple syrup and Dijon mustard.
Dip each chicken thigh on both sides into maple-dijon mixture and place on a prepared baking sheet, skin side up, leaving space between all chicken thighs.
Add cubed butternut squash into the same bowl with the remaining maple-dijon mixture, mix to coat, and add butternut squash on the baking sheet around the chicken, in one layer. If you run out of maple-Dijon mixture, whisk a little bit more.
In a separate, medium bowl, combine Brussels sprouts, olive oil, and 1/4 teaspoon salt, mix to combine. Then add Brussels sprouts on the baking sheet around the chicken, in one layer.
Roast for 30 or 40 minutes at 425 F, uncovered, until the chicken is cooked through.

Nutrition Facts : Calories 532 kcal, Carbohydrate 45 g, Protein 23 g, Fat 30 g, SaturatedFat 7 g, Cholesterol 111 mg, Sodium 494 mg, Fiber 7 g, Sugar 21 g, TransFat 1 g, UnsaturatedFat 21 g, ServingSize 1 serving

SHEET PAN VEGAN ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH

Sheet Pan Vegan Roasted Brussels Sprouts and Butternut Squash image

These crispy roasted winter vegetables, seasoned with garlic and smoked paprika, are a simple vegan side dish made in a sheet pan in just minutes.

Provided by Fioa

Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

2 cups Brussels sprouts, halved
2 cups cubed butternut squash
3 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon sea salt
¼ teaspoon ground black pepper

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Place Brussels sprouts and butternut squash in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and black pepper.
Roast in the preheated oven until golden and crispy, about 25 minutes.

Nutrition Facts : Calories 143.4 calories, Carbohydrate 12.9 g, Fat 10.4 g, Fiber 3.3 g, Protein 2.4 g, SaturatedFat 1.4 g, Sodium 234.3 mg, Sugar 2.7 g

SHEET-PAN LEMONY CHICKEN WITH BRUSSELS SPROUTS

Sheet-Pan Lemony Chicken With Brussels Sprouts image

This is a true oven-to-table sheet-pan dinner full of tender, crunchy brussels sprouts and crispy, lemony chicken. A simple lemon-and-herb compound butter seasons both the chicken and sprouts, which are then topped with thin lemon slices that become crunchy in the oven, offering a nice textural element and a bright splash of color and flavor. The key is to cut the lemon rounds almost paper-thin, so they can crisp up and lose their bitterness. This recipe is easily adjustable for a larger batch: Add 4 drumsticks (about 1 ½ pounds) to the chicken thighs, increase the butter by 1 tablespoon and adjust seasonings as needed.

Provided by Yasmin Fahr

Categories dinner, weekday, poultry, vegetables, main course

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons unsalted butter or ghee, at room temperature
2 lemons, both zested (about 2 tablespoons), 1 cut into very thin rounds and 1 halved, seeds removed
1/2 cup flat-leaf parsley leaves and tender stems, finely chopped
Kosher salt and black pepper
3 tablespoons plus 1 teaspoon olive oil
4 bone-in, skin-on chicken thighs (about 1 1/2 to 2 pounds)
1 1/2 pounds brussels sprouts, trimmed and halved, tough outer leaves removed
1 small red onion, peeled, quartered and cut into 1-inch wedges
1/2 teaspoon red-pepper flakes
1/4 cup grated Parmesan

Steps:

Heat the oven to 450 degrees, set one rack 6 inches from the broiler and place another rack in the lower third of the oven. In a large bowl, combine the butter, zest of both lemons, half the parsley and 1 teaspoon salt. Rub 1 teaspoon oil on a sheet pan. Pat the chicken dry, then transfer to the sheet pan and season well with salt and pepper. Reserve about 1 teaspoon of the compound butter in the bowl, then rub the rest all over the chicken and under the skin by lifting it up, pushing a tiny amount of compound butter underneath, then pressing on top. Arrange the chicken pieces skin-side up.
Add the brussels sprouts, onion wedges, lemon rounds, red-pepper flakes and the remaining 3 tablespoons olive oil to the bowl with the compound butter; toss to coat. Season with salt and pepper. Arrange the brussels sprouts mixture around the chicken, placing some lemon rounds on top of the vegetables.
Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway through, until the chicken is crispy, the chicken juices run clear when the meat is pierced with a fork, and the brussels sprouts are browned and crunchy. If the chicken skin is not as crispy as you'd like, transfer the vegetables to a serving platter, then place the chicken under the broiler for 1 to 3 minutes. Transfer the chicken to the serving platter.
Squeeze one of the lemon halves over the chicken and vegetables and cut the remaining lemon half into quarters. Garnish the chicken and vegetables with the cheese and the remaining parsley, and serve with the lemon wedges.