Sheet Pan Chicken Thighs with Fall Veggies & Olives

Prep Time: 20 min Cook Time: 50 min
Servings: 4 Skill Level: easy

This cozy one-dish meal is perfect for fall. Easy enough for weeknights but pretty enough for effortless entertaining!



  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon fine sea salt
  • 2 teaspoons Dijon mustard
  • 2 teaspoons minced fresh rosemary
  • ¼ teaspoon black pepper


Chicken and Veggies:

  • 4 medium-sized bone-in skin-on chicken thighs (about 1 ½ pounds)
  • 1 medium red onion, peeled and cut into 8 wedges with the root end still attached
  • 4 cups cubed peeled butternut squash
  • 1 cup Pearls Kalamata olives
  • 4 cups torn radicchio leaves
  • 2 tablespoons chopped parsley
  • 1 tablespoon good balsamic vinegar or balsamic reduction

Cooking Instructions

  1. In a shallow bowl or container, whisk together the marinade ingredients. Add the chicken thighs, turning to coat them in the marinade. Let sit at room temperature for 30-40 minutes or refrigerate longer, up to overnight.
  2. Position a rack in the upper third of the oven and preheat to 425ºF.
  3. Line a rimmed baking sheet with parchment paper. Remove the chicken thighs from the marinade and place them on the baking sheet, reserving the marinade for the next step.
  4. Place the squash and red onion in a large bowl. Pour the marinade over the vegetables and toss to coat. Arrange the vegetables around the chicken in an even layer.
  5. Bake until the chicken thighs are golden and register 165ºF on an instant-read thermometer inserted near the bone, 30-40 minutes.
  6. Remove the chicken thighs to a small baking sheet and set aside. Give the squash a stir. If it needs more time, return the pan to the oven and roast for 10-20 more minutes until tender and golden.

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