Every Helping
Sign in

Dinner recipe · from the recipe book

Sheet-Pan Chicken Thigh Salad with Butternut

Juicy paprika-rubbed chicken thighs and caramelized butternut squash and Brussels sprouts tumble over spinach and romaine with a bright parsley-dill vinaigrette and crunchy pepitas.

Sheet-Pan Chicken Thigh Salad with Butternut

Ingredients

  • 1¼ lb600 gChicken thighs, boneless skinlesstrimmed
  • 3½ cups cubed500 gButternut squash, peeledcut into 3/4-inch cubes
  • 3⅓ cups300 gBrussels sproutstrimmed and halved
  • 1 medium110 gRed onioncut into wedges
  • ¼ cup55 gOlive oildivided
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • 1 tsp3 gGarlic powder
  • ¾ tsp5 gSaltdivided
  • ¾ tsp2 gBlack pepperdivided
  • 4 cups loosely packed120 gBaby spinach
  • 3¼ cups chopped150 gRomaine lettucechopped
  • ⅓ cup chopped20 gFresh parsleyfinely chopped
  • ⅔ cup sprigs6 gFresh dillfinely chopped
  • 1 clove3 gGarlicminced
  • 1 lemon, juiced45 gLemon juice
  • 2 tsp10 gYellow mustard
  • 1½ tsp10 gHoney
  • ⅓ cup40 gPumpkin seeds (pepitas)
  • ⅓ cup crumbled60 gFeta cheesecrumbled

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Toss the butternut, brussels sprouts and red onion with 20 g of the olive oil, 2 g of the salt and half the black pepper; spread on one half of the sheet pan.
  3. Rub the chicken thighs with 10 g of the olive oil, the paprika, the garlic powder, 2 g of the salt and the remaining half of the black pepper; lay them on the other half of the pan.
  4. Roast 25 to 30 minutes, turning the vegetables once, until the vegetables are browned and the chicken reaches 165°F (74°C). Rest the chicken 5 minutes, then slice.
  5. While it roasts, make the herb vinaigrette: whisk the lemon juice, mustard, honey, garlic, parsley, dill and the remaining 1 g of salt, then whisk in the remaining 25 g of olive oil.
  6. Toast the pumpkin seeds on a corner of the hot sheet pan for the last 3 minutes of roasting, or in a dry skillet until they pop.
  7. Toss the spinach and romaine with half the vinaigrette and divide among 4 plates.
  8. Top with the warm roasted vegetables and sliced chicken, drizzle with the remaining half of the vinaigrette, and finish with the feta and pumpkin seeds.

Contains: Milk.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book