Spiced Chicken and Vegetables Sheet Pan Meal

This spiced chicken and vegetables sheet pan meal bakes in less than an hour, giving you time to set the table, sew a quilt block or two, and walk the puppy.

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Spiced Chicken with Winter Squash & Brussels Sprouts

Yield: 6

Author: Anne Dovel - Prairie Woman Arts

Prep time: 30 MinTotal time: 30 Min

Sheet pan meals are a great time saver. You prep and season veggies and protein, and put it all in the oven, leaving you time to enjoy your family, write that blog post or take the puppy out for another walk.

Ingredients

• 1 T. fine pink sea salt
• 1/2 teaspoon powdered garlic
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly ground nutmeg
• 1 Medium butternut squash, about 2 pounds, peeled and cut into 1-2" chunks 
• 2 pounds fingerling potatoes, washed and halved if large
• 1 pound fresh Brussels sprouts, cut in half or quarters if they are golf ball size
• 2 T extra-virgin olive oil
• 3 pounds chicken drumsticks

Instructions

1. Preheat the oven to 425 F. 
2. In a small bowl, combine the seasonings and mix well with a spoon. 
3. Place the chunks of winter squash and Brussels sprouts in a large bowl and drizzle the olive oil over them. With clean hands, gently coat all vegetables with the oil. Place in a jelly roll pan or large rimmed baking sheet. 
4. Rinse the chicken drumsticks and let drain, then add to the baking sheet with the vegetables. Sprinkle half the seasoning mix over the vegetables and chicken, turn everything over and sprinkle the rest of the seasoning over everything, making sure everything gets seasoned. 
5. Roast for 30 minutes. Remove the pan from the oven, flip the chicken drumsticks over, and return to the oven. Roast for 10 minutes more, until the chicken registers 165 F on a meat thermometer. 
6. Remove the baking sheet from the oven and turn the oven setting to "broil." Once the broiler is hot, return the pan to the oven. Broil for.1 minute, rotate the pan, and then broil for 1 minute more, until the chicken skin and vegetables have started to brown. Remove from the oven. 

Serving suggestions

1. While this sheet pan meal is a meal in itself, I like to serve it with a fresh green salad and homemade vinaigrette dressing, and fresh sourdough bread. 

https://prairiewomanarts.com/blog/spiced-chicken-and-vegetables-sheet-pan-meal

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