thepioneerwoman5.0
Sheet Pan Chicken with Butternut Squash and Cauliflower
Ree's sheet pan chicken with butternut squash and cauliflower is the easiest fall weeknight dinner. You can bake both the chicken and veggies right in the oven!
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Position racks in the middle and lower third of the oven and preheat to 450˚. Line 2 baking sheets with foil. Arrange the chicken skin-side up on one baking sheet. Drizzle with 1 teaspoon olive oil and rub onto the skin. Season all over with 1 teaspoon salt and the pepper.
2
Combine the squash and cauliflower on the second baking sheet. Toss with the remaining 3 tablespoons olive oil, the cumin, coriander, cinnamon, cayenne and remaining 1 teaspoon salt, making sure the spices get into the cracks of the cauliflower.
3
Put the chicken on the middle oven rack and the vegetables on the lower rack. Roast until the chicken is cooked through and the skin is crisp and the vegetables are lightly browned and tender, 40 to ⏱️ 45 minutes, stirring the vegetables halfway through.
4
Stir the chopped cilantro into the vegetables and serve with the chicken.
Nutrition Facts
calories
704 Calories
fat Content
52 g
fiber Content
5 g
sugar Content
5 g
sodium Content
1188 mg
protein Content
43 g
trans Fat Content
0 g
cholesterol Content
233 mg
carbohydrate Content
13 g
saturated Fat Content
13 g
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