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recipe image Autumn Sheet Pan Chicken and Vegetables

Autumn Sheet Pan Chicken and Vegetables

Autumn Sheet Pan Chicken and Vegetables

  • Prep time10 min
  • Cooking time35 min
  • PortionsPortions 4


  • 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)

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


  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.