An easy and delicious sweet and smoky sheet pan chicken dish with brussels sprouts and squash. Perfect for weeknight cooking!
Instructions
1
Preheat the oven to 425ºF and line two baking sheets with parchment paper.
2
Pat the chicken dry with paper towels and season lightly with ½ tsp salt and pepper.
3
In a medium sized bowl, combine the oil, maple syrup, lime juice and zest, sesame seeds, coriander, chili powder, Aleppo pepper, garlic powder and 1 ½ tsp salt.
4
Place the chicken thighs and squash wedges on one baking sheet and drizzle about ¾ of the oil spice mixture all over, rubbing with your hands to coat everything.
5
Transfer to the oven and bake for 20 minutes.
6
Meanwhile, place the brussels sprouts on a second baking sheet and toss with the remaining oil spice mixture and toss well, coating everything.
7
Reduce the oven temperature to 400ºF.
8
Transfer the brussels sprouts to the oven and bake for 20 to 25 minutes, tossing halfway through, until everything is cooked through.
9
Remove from the oven and divide onto serving plates. Enjoy!
10
Substitutions: No butternut squash: use another type of squash, such as honeynut, or delicata squash (you can leave the skin on). Boneless chicken: use boneless skinless chicken thighs, but reduce the cook time. No Aleppo Pepper: use chili flakes. Ancho Chili Powder: use regular chili powder.
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