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Golden sheet pan chicken with butternut squash and cauliflower on a baking sheet.

Perfect Sheet Pan Chicken With Butternut Squash & Cauliflower: Your New Weeknight Favorite

Experience the magic of a sheet pan meal with this elevated Sheet Pan Chicken With Butternut Squash and Cauliflower. Featuring succulent, perfectly cooked brined chicken and tender, spiced vegetables, this dish guarantees juicy results with minimal cleanup. A perfect weeknight solution for a flavorful, wholesome meal.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: Dinner, Main Dish
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 8 skin-on, bone-in chicken thighs (about 3 pounds)
  • 1 tsp. olive oil (for chicken)
  • 3 tbsp. olive oil (for vegetables)
  • 2 tsp. kosher salt (for seasoning chicken and vegetables)
  • 1/2 tsp. black pepper
  • 2 c. cubed peeled butternut squash (about 1-inch pieces)
  • 6 c. cauliflower florets (about 1-inch pieces)
  • 1 1/2 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. cayenne pepper
  • 1/2 c. packed fresh cilantro roughly chopped
  • 2 tablespoons kosher salt (for brine)
  • 1 tablespoon brown sugar (for brine)
  • 4 cups water (for brine)

Equipment

  • Oven
  • Baking sheets
  • Large bowl
  • Paper Towels
  • Instant read meat thermometer
  • Sharp knife
  • Cutting Board
  • Foil

Method
 

Prepare Your Oven and Baking Sheets
  1. Position racks in the middle and lower third of your oven and preheat to a piping hot 450˚F (230°C). For easy cleanup, line 2 baking sheets with foil.
Brine the Chicken (My Secret Weapon!)
  1. In a large bowl, dissolve 2 tablespoons of kosher salt and 1 tablespoon of brown sugar in 4 cups of water. Add the skin-on, bone-in chicken thighs to the brine, ensuring they are fully submerged. Let them soak for at least 30 minutes, or up to 4 hours in the refrigerator. Once brined, remove the chicken from the solution and pat each piece very dry with paper towels. This crucial step is key to crispy skin!
Season the Chicken
  1. Arrange the brined chicken thighs, skin-side up, on one of the prepared baking sheets. Drizzle them with 1 teaspoon of olive oil and gently rub it onto the skin. Season generously all over with 1 teaspoon of kosher salt and the black pepper.
Prepare the Vegetables
  1. On the second baking sheet, combine the cubed butternut squash and cauliflower florets. Drizzle with the remaining 3 tablespoons of olive oil. Add the ground cumin, ground coriander, ground cinnamon, cayenne pepper, and the remaining 1 teaspoon of kosher salt. Toss everything together vigorously, making sure those wonderful spices get into the cracks of the cauliflower and coat every piece of squash evenly.
Roast to Perfection
  1. Place the chicken on the middle oven rack and the spiced vegetables on the lower rack. Roast until the chicken is cooked through and the skin is beautifully golden brown and crisp, and the vegetables are lightly browned and tender. This will typically take 40 to 45 minutes. Be sure to stir the vegetables halfway through the cooking time to ensure even browning and tenderness.
Finish and Serve
  1. Once everything is perfectly roasted, carefully remove the pans from the oven. Stir the fresh, roughly chopped cilantro into the fragrant vegetables. Serve the vibrant butternut squash and cauliflower alongside the juicy, crisp-skinned chicken thighs.

Notes

Brining the chicken is a crucial step for incredibly juicy and flavorful chicken thighs. Always pat chicken very dry after brining for crispy skin. For uniform tenderness, cut vegetables to a consistent size (about 1-inch) and avoid overcrowding the pan to prevent steaming. Use an instant-read meat thermometer to verify chicken reaches an internal temperature of 165°F (74°C). Leftovers can be stored in an airtight container for 3-4 days; reheat in the oven at 350°F (175°C) for best texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.