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Autumn Sheet Pan Chicken and Vegetables

  • Cooking time35 min
  • Prep time10 min
  • Portions 4
recipe image Autumn Sheet Pan Chicken and Vegetables


  • 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 *
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  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.