This 20-minute sheet pan dinner is full of fall flavor! Roast colorful seasonal veggies and chicken together with a few key dried herbs, then toss it all together with walnuts and chewy dried cranberries.
Sweet, juicy, and lightly floral butternut squash… Crisp, uncommonly fresh broccoli… It must be fall! Celebrate the season’s best fresh produce with this flavorful all-in-one recipe.
This sheet pan dinner combines the best flavors of the season into one simple weeknight dinner. Dried herbs like sage, rosemary, parsley, and thyme bring a subtly delicious flavor to caramelized fall veggies and juicy chicken. And a sprinkling of cranberries and walnuts adds even more cozy fall flavor to this dish.
Bake up this tasty sheet pan dinner tonight in just 20 minutes!
Why This Recipe is Great for Kids
This recipe can be perfect for your picky eaters because they can see all the ingredients in it. No surprise bites buried under sauce here!
The pieces of chicken and veggies are in fairly big chunks, so kids can pick and choose which ones they want on their plates. And the sweet, chewy little cranberries are an inviting treat for a lot of kids!
You can also customize the veggies in this dish to suit your kids’ tastes if you like. But it’s OK to challenge your kids a little with flavors they’re still learning to like. (Red onions turn delightfully sweet in the oven, and we have one kid who really digs them!)
How to Make Chicken and Fall Veggie Sheet Pan Dinner
Thanks to a hot oven, this dinner cooks in just 20 minutes. So crank that that oven up to 450 F.
The next step is to chop your veggies. (If you have fifteen minutes to spare in the morning, you can do this early and store them in a covered glass dish in the fridge. Then your 5 o’clock prep is minimal.)
Toss together the chicken, veggies, olive oil and spices in a large zip-top bag. Then spread the mixture on a baking sheet and bake for 15-20 minutes.
If you’re having rice, start cooking it right after you put the veggies in the oven (or while you’re preheating, for brown rice.) That way everything will be ready together (isn’t it neat when that happens?)
Toss the veggies and chicken halfway through roasting to get the pieces evenly baked and caramelized. Dinner’s ready when the veggies are tender and the chicken reaches 170 F. (Yes, we check!)
After you pull the pan from the oven, stir in the walnuts and cranberries. You’re finished! And you’re ready to serve your colorfully delicious sheet pan dinner.
Sheet Pan Dinner Cleanup is So Easy
This is a big incentive for us! We love just having one pan to deal with after dinner. To make cleanup even easier, you can line your baking pan with parchment paper or aluminum foil.
More Sheet Pan Recipes to Try
Put that baking sheet to good use! Try more sweet and savory recipes:
Chicken, Squash & Veggie Sheet Pan Dinner
- 1 pound butternut squash
- 1 pound chicken breast
- 3 cup broccoli, florets
- 1/2 medium onion, red
- 4 tablespoon olive oil
- 2 clove garlic
- 3/4 teaspoon thyme, dried
- 3/4 teaspoon sage, ground
- 3/4 teaspoon parsley, dried
- 3/4 teaspoon rosemary, dried
- 1/8 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, ground
- 1 cup brown rice, raw
- 1/2 cup walnuts, chopped
- 1/3 cup cranberries, dried
- Preheat oven to 450 degrees Fahrenheit.
- Peel and cut squash into 1/2 inch cubes. Cut chicken into 1-inch pieces, broccoli into smaller florets and onion into slices. Add to a large dish and toss with olive oil and seasonings.
- Pour onto a large baking sheet and bake for 15-20 minutes. Toss around halfway through roasting. Veggies should be tender and chicken no longer pink inside.
- While roasting cook rice as directed on package.
- Once you remove the veggies and chicken from the oven, stir in the walnuts and cranberries. Serve over rice.