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Chicken Sheet Pan Dinner

A roasted mix of sweet potato fries, squash and Brussels sprouts with succulent chicken thighs.

Author: HelenFern
  • 4-6 chicken thighs - bone in and skin on
  • 1 small spaghetti squash, (or other winter squash)
  • 2 cups Brussels sprouts
  • 1/2 bag frozen sweet potato fries, (I used the Alexia brand)
  • 2 teaspoon minced, fresh garlic
  • 1/8 - 1/4 cup olive oil
  • salt and pepper
  1. First clean the squash. Remove the seeds and, using a potato peeler, remove the skin.

  2. Rub the garlic on all sides of the chicken.

  3. Lay the vegetables and chicken out. I kept them in separate rows so that the fries would crisp up better.

  4. Sprinkle the olive oil evenly over the top. Add some salt and pepper.

  5. Bake in a pre-heated, 350° oven for 45 minutes to an hour, until the chicken skin is crispy and the temperature in the chicken reaches an internal temperature of 165°, or when the juices run clear when cut. Make sure to turn everything once about half way through the baking time.

  6. Remove from the oven and allow to cool slightly, then serve and enjoy!