Sheet-Pan Chicken With Roasted Brussels Sprouts & Acorn Squash

All sorts of flavorful fall goodness baked easily on a single tray.


  • 1 medium acorn squash, seeded and sliced into large slices
  • 1 pound Brussels sprouts, ends removed and sliced in half
  • 1/2 large red onion, cut into wedges
  • 1/2 lemon, sliced
  • 1 tablespoon lemon juice
  • 2 tablespoon olive oil
  • 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. Arrange the acorn squash, Brussels sprouts, lemon slices and onion on a sheet pan lined with parchment paper.
  3. Drizzle with olive oil, balsamic vinegar, sea salt and 1/2 teaspoon pepper.
  4. Combine the chicken thighs, 1 tablespoon olive oil, lemon juice, apple cider vinegar, paprika, garlic powder, remaining sea salt, 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 to 35 minutes or until both the squash is tender and the chicken is cooked through.