Sheet Pan Roasted Chicken with Butternut Squash and Cauliflower
Easy Sheet Pan Meals for weeknight success
Do you know why sheet pan dinners are so popular? It’s because nobody likes doing dishes if they don’t have to. It’s a fact.
You asked me for more sheet pan dinner ideas and here is one that you will want to save for later. This Roasted Chicken with Butternut Squash and Cauliflower with a Browned Butter Sage sauce sounds humble and basic, but let me tell you, it is delicious and simple, AND, it has all the comfy, cozy feels you want this time of year….without the clean up effort.
Sheet Pan Roasted Chicken with Butternut Squash and Cauliflower
Ingredients:
1 small head cauliflower
1 ½ pounds cubed butternut squash (Use pre-cubed if you can find it! If not, buy a 1 ½-pound butternut squash, peeled and cubed)
4 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
2 tsp sweet paprika
1 tsp garlic powder
4 bone-in, skin-on chicken leg quarters (about 2 1/2 pounds)
8 tbsps unsalted butter
10 sage leaves
2 tbsp apple cider vinegar
Directions:
Preheat oven to 425F. Line a sheet pan/cookie sheet with parchment paper; set aside.
Cut the butternut squash and the cauliflower into 1/2” pieces and place on the sheet pan. Toss the veggies with 2 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp pepper. Spread into an even layer.
In a big bowl, stir together the remaining 2 tbsp oil, 2 tsp sweet paprika, 1 tsp garlic powder, 1 ½ tsp kosher salt, and a few grinds of pepper. Add 4 bone-in, skin-on chicken leg quarters to the bowl and toss to coat. Nestle the seasoned chicken (skin-side-up) in the vegetables.
Roast until the chicken’s cooked through and the vegetables are tender, approx 35 to 40 minutes.
While the chicken and veggies are roasting, add 8 tbsp unsalted butter and 10 sage leaves to a small saucepan. Melt over medium heat, stirring until the butter looks and smells golden and toasty, approx 3 to 5 minutes. Watch the butter closely so it doesn’t burn! Brown butter is tasty. Burnt butter is NOT.
Turn off the heat. Use tongs or a fork to transfer the crispy sage to a paper towel, then carefully stir 2 tbsp apple cider vinegar into the butter. Season with salt & pepper. Leave on your stovetop until ready to serve.
Plate everything up and pour some brown butter vinaigrette over top—like you would gravy!—and garnish with the crispy sage leaves.
If you are looking for more sheet pan dinner inspiration, don’t forget to try these delicious options:
Thai Inspired Sheet Pan Chicken
Sheet pan Gnocchi with Brussels Sprouts and Sausage
I always love to hear your thoughts! Did you try this one? What di you think? If you tried it, tag me over on instagram or Tik Tok @christies.lovestory