Autumn Rainbow Sheet Pan Dinner

Introduction
This sheet pan dinner is everything you want on a crisp evening: colorful veggies, tender chicken, and cozy fall flavors that come together with almost no fuss. It’s an easy one-pan meal that looks beautiful on the table and photographs wonderfully for Pinterest. Prep is quick and cleanup is faster, which makes it perfect for weeknights or a relaxed weekend supper. Swap in your favorite herbs or roast a little longer for deeper caramelization.

Why This Recipe Is a Great Choice

This recipe shines because it balances convenience with seasonal flair. The mix of Brussels sprouts, butternut squash, red pepper, and carrots creates a palette of autumn hues that feel festive without effort. Cooking everything on one sheet means the chicken roasts alongside the vegetables, picking up those golden, roasted edges and savory juices. Olive oil and simple pantry spices highlight the natural sweetness of the vegetables and keep the chicken juicy. It’s a family-friendly meal and also elegant enough to serve guests without a lot of last-minute work. The timing is forgiving, too a few extra minutes in the oven only deepens the flavor.

Flavor and Texture

Expect a satisfying contrast between crisp-tender vegetables and succulent chicken chunks. Brussels sprouts get pleasantly caramelized on the edges while butternut squash turns sweet and silky inside. Red bell pepper and carrots add brightness, color, and a hint of crunch. The garlic and onion powders deliver aromatic warmth without overpowering the produce. Finish with fresh thyme or rosemary and you’ve got an herbal lift that makes the whole pan smell like autumn.

Ingredients

* 1 pound chicken breast, cut into chunks
* 2 cups Brussels sprouts, halved
* 2 cups butternut squash, cubed
* 1 cup red bell pepper, sliced
* 1 cup carrots, sliced
* 3 tablespoons olive oil
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* Salt and pepper to taste
* Fresh herbs (like thyme or rosemary) for garnish

Step by Step Instructions

1. Preheat the oven to 425°F (220°C).
2. Combine the chicken and vegetables in a large bowl.
3. Drizzle the mixture with olive oil.
4. Sprinkle garlic powder, onion powder, salt, and pepper over everything.
5. Toss until the chicken and vegetables are well coated.
6. Spread the mixture in a single layer on a large baking sheet.
7. Bake for 25 to 30 minutes, or until the chicken is cooked through and the vegetables are tender.
8. Garnish with fresh herbs before serving.

Tips for Best Results

Cut vegetables into uniform pieces so they roast evenly and finish at the same time as the chicken. Don’t overcrowd the pan give everything a little space to brown rather than steam. If you like extra crispness, switch the oven to broil for the last 2 to 3 minutes while watching closely. For more flavor depth, toss the chicken briefly with a splash of lemon juice or a teaspoon of Dijon mustard before roasting. Use a rimmed baking sheet lined with parchment for easier cleanup and to prevent sticking.

Storage and Make Ahead

Let leftovers cool completely before storing in an airtight container in the refrigerator for up to four days. Reheat gently in a 350°F oven to revive roasted textures or use a skillet over medium heat for a quicker option. You can prep the vegetables and cut the chicken a day ahead, then store them separately in the fridge until you’re ready to toss and roast. For freezer meals, roast first and freeze portions; thaw in the refrigerator before reheating.

Final Thought

This Autumn Rainbow Sheet Pan Dinner is a beautiful, unfussy way to celebrate seasonal produce while keeping weeknight cooking light. It’s flexible, forgiving, and instantly rewarding — a real go-to as the weather cools. Serve with a simple grain or crusty bread to soak up any pan juices.

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