Chicken, Butternut Squash & Brussels Sprouts Single Sheet-Pan Meal

One sheet. Easy cleanup. Lots of flavor. Healthy. Deliciousness.


  • 1 medium butternut squash, peeled and diced
  • 1 pound brussels sprouts, ends removed and sliced in half 1/2 yellow onion, diced
  • 1 lemon, thinly sliced (seeds removed)
  • 3 cloves garlic, minced
  • 2 tablespoon olive oil, divided
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sea salt, divided
  • 1 teaspoon ground pepper, divided
  • 8 boneless, skinless chicken thighs
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ground paprika
  • 1/4 teaspoon dried ginger
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried sage


  1. Preheat oven to 450 degrees F.
  2. Combine the butternut squash, brussels sprouts, onion, lemon slices, minced garlic, 1 tablespoon. olive oil, balsamic vinegar, 1/2 teaspoon. sea salt, and 1/2 teaspoon. pepper and toss to combine.
  3. Spread the mixture onto a large baking sheet, lined with parchment paper.
  4. Combine the chicken thighs, remaining 1 tablespoon. olive oil, apple cider vinegar, paprika, garlic powder, remaining sea salt, dried ginger, dried sage, and remaining pepper in a bowl and toss to coat.
  5. Arrange the chicken on top of the vegetable mixture.
  6. Bake for 30-35 minutes or until both the squash is tender and the chicken is cooked through.