Fall Sheet Pan Chicken Thighs | Salt and Sage Nutrition
Fall Sheet Pan Chicken Thighs
10 mins prepServes 4
A delicious and easy fall dinner featuring chicken thighs and seasonal vegetables. The dish is prepared on a sheet pan, making for a simple cleanup and the perfect meal for busy weeknights.
1: Preheat oven to 400 degrees.
2: Combine dijon mustard, honey, 1 Tbsp olive oil, salt, pepper, and smoked paprika in a bowl.
3: Coat chicken thighs with mustard mixture and bake for 10 minutes.
4: While chicken thighs are baking, add butternut squash, 2 Tbsp olive oil, salt, pepper, smoked paprika, and garlic powder to a bowl.
5: In a separate small bowl, combine apple chunks, coconut oil, lemon juice, salt, and cinnamon.
6: Once the chicken has baked for 10 minutes, add squash and apple to the sheet pan and bake for another 25-30 minutes or until chicken thighs are cooked through and butternut squash is soft.
7: Serve over a bed of arugula.
