Roasted Rosemary Chicken Quarters with Butternut Squash and Brussels Sprouts

5 Ratings
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  • 4 0
  • 3 0
  • 2 0
  • 1 4

This fantastic sheet pan chicken supper is simple to throw together and packed with robust fall flavor. While it’s a great dish to add into your weeknight dinner rotation, this roasted chicken dinner is impressive enough for casual entertaining. Feel free to swap out the butternut squash for sweet potatoes if you’d prefer. And to find even more inspired sheet pan meals, you’ll definitely want to pick up a copy of One Sheet Eats: 100+ Delicious Recipes All Made on a Baking Sheet.

By Elizabeth Austin
Recipe by Oxmoor House

Gallery

Credit: Greg Dupree; Prop Stylist: Missie Crawford; Food Stylist: Katelyn Hardwick

Recipe Summary

total:
1 hr 10 mins
active:
20 mins
Yield:
Serves 4
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Ingredients

Directions

  • Preheat oven to 425°F. Place a large baking sheet coated with cooking spray in the oven; heat 5 minutes.

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  • Brush chicken with 1 tablespoon of the oil; sprinkle with 3/4 teaspoon each of the salt and pepper. Remove baking sheet from oven, and place chicken quarters, skin side down, on hot baking sheet; return to oven. Bake in preheated oven for 10 minutes.

  • Remove baking sheet from oven, and transfer chicken to a plate; add butternut squash, Brussels sprouts, onion, and garlic to baking sheet; drizzle with 1 1/2 tablespoons of the olive oil, and sprinkle with remaining salt and pepper. Toss to coat.

  • Place chicken on top of vegetables. Whisk together honey, Dijon mustard, and remaining 1/2 tablespoon oil; brush onto chicken using a pastry brush.

  • Bake at 425°F for 15 minutes. Baste vegetables and chicken with pan juices using a large spoon or bulb baster; sprinkle with rosemary. Return to oven, and bake until chicken is cooked through, about 20 minutes.

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