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recipe image Autumn Sheet Pan Chicken and Vegetables

Autumn Sheet Pan Chicken and Vegetables

Our Autumn Sheet Pan Chicken and Vegetable recipe is perfect for those chilly fall and winter nights. It's so easy because everything cooks on the same pan. We toss the sweet potatoes and Brussels sprouts with Country Crock Spread, maple and sriracha for a little sweet and spicy flavor. Then the chicken is coated with more Country Crock, garlic and herbs. Easy enough for weeknights, delicious enough for entertaining.

Our Autumn Sheet Pan Chicken and Vegetable recipe is perfect for those chilly fall and winter nights. It's so easy because everything cooks on the same pan. We toss the sweet potatoes and Brussels sprouts with Country Crock Spread, maple and sriracha for a little sweet and spicy flavor. Then the chicken is coated with more Country Crock, garlic and herbs. Easy enough for weeknights, delicious enough for entertaining.

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  • Preparation timePrep time10 min
  • Cooking timeCooking time35 min
  • ServingsPortions4

Ingredients

  • 4 Tbsp. Country Crock® Spread, divided
  • 2 Tbsp. maple syrup
  • 2 tsp. Sriracha sauce (optional)
  • 1 container (12 oz.) Brussels sprouts, trimmed and halved
  • 2 medium sweet potatoes (about 1 lb.), peeled if desired and cut into 1-inch chunks
  • 3 cloves garlic, chopped
  • 2 tsp. chopped fresh thyme
  • 2 tsp. chopped fresh rosemary leaves
  • 4 bone-in, skin on chicken thighs *

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Preheat oven to 425°. Combine 2 tablespoons Country Crock® Spread with maple syrup and sriracha. Toss Brussels sprouts and sweet potatoes with sriracha mixture and arrange on rimmed baking sheet.
      2. Combine remaining 2 tablespoons Spread, garlic, thyme and rosemary. Spread mixture on both sides of chicken. Arrange chicken on vegetables. Season with salt and pepper if desired.
      3. Bake 35 minutes or until chicken is cooked through and vegetables are tender and browned. Transfer to serving platter and drizzle with any pan juices.
      *Substitute 4 large boneless, skinless chicken thighs for bone-in chicken thighs. Reduce cook time to 25 minutes or until chicken is cooked through.

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