Fall Chicken Feta Sheet Pan Dinner
A hearty and flavorful sheet pan dinner featuring juicy chicken and a colorful medley of vegetables, all seasoned with a warm blend of spices for deep, savory flavor. Roasted together for easy prep and maximum taste, this one-pan meal delivers satisfying texture and rich, well-balanced seasoning in every bite. Finished under the broiler with a generous layer of Président® Feta, it adds a fresh, creamy contrast that ties the dish together and makes every bite deeply satisfying.
Prep Time
15 minCook Time
35 minServings
4Ingredients
- 1½ tsp smoked paprika
- 1½ tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground cinnamon
- 1½ tsp kosher salt
- 1 medium red onion, cut into 1-inch pieces
- 2 cups Brussels sprouts, halved
- 2 cups butternut squash, diced small
- 1½ tbsp extra virgin olive oil, divided
- 1½ lb boneless skinless chicken thighs, cut into 1-inch pieces
- 4 oz Président® Feta, crumbled by hand
Instructions
- Preheat the oven to 425ºF. Combine all the spices and salt in a small bowl.
- Add the veggies to a large mixing bowl. Drizzle with 1 tablespoon of the olive oil and season with half of the spices. Mix to evenly combine. Transfer onto a large rimmed sheet pan and spread into an even layer.
- Season the chicken with remaining oil and remaining spices. Transfer to the baking sheet in between the veggies in an even layer.
- Transfer the baking sheet to the oven and roast for 30-35 minutes, until the chicken is cooked through and the vegetables are tender. Top with Président® Feta and broil 2 to 3 minutes, until melted and slightly charred.
Featured Product
Recipe by
skinnytaste.com
Gina Homolka
Gina Homolka, founder of the longstanding go-to healthy eating blog Skinnytaste, is an expert at creating super-simple, weeknight friendly, flavor-packed recipes that meet all your dietary needs.
