Warm, hearty, and smoky, this rustic Sheet Pan Spanish Chicken with Butternut Squash Mash and Brussels Sprouts is everything! Tender chicken thighs, brussels sprouts, butternut squash and olives are roasted with a savory spice blend. Then the squash is pureed into a delicious slightly sweet and savory mash for a perfect finish!  

If you have picky kids, do not write this one off!  The olives add fantastic flavor, but can easily be separated or even left out.  The Brussels Sprouts can be substituted with your favorite veggies.  See below for ideas on how to make this fit your family needs.

This recipe was originally developed for my new Cookbook eBook, but I ended up not including it as I narrowed the book down to 30 recipes.  It is soooo good, I just had to share it with you!  

Sheet Pan Dinners Save the Day!

One Pan with everything for the meal that cooks in the oven?  What could be easier than that?  Sheet pan dinners are such a lifesaver when it comes to dinners on a busy weeknight!

Here are some other sheet pan dinners that I love!

• Mediterranean Sheet Pan Dinner with Sausage, Chickpeas, Zucchini
• Sheet Pan Italian Sausage, Eggs, Potatoes, & Tomatoes
• Sheet Pan Flank Steak Dinner with Broccoli
• Cilantro Lime Yogurt Chicken & Sweet Peppers

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

Nothing special, just a large sheet pan (I use a 17×11) and a food processor for the butternut squash mash. My go-to mini food processor was perfect for the job.

PREP-AHEAD STEPS FOR YOUR SPANISH SHEET PAN CHICKEN DINNER

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below) 

The prep for this recipe is to rub the chicken and prep the veggies.  You can do these steps 1-2 days ahead and store in the fridge.

Can I use Chicken Breasts instead of thighs?

Yes, you can use boneless and skinless chicken breasts.  You will want to cut them into approximately 4 ounce portions to cook within the same time as the thighs.  Prep them the same way you would the thighs.

Can I swap the brussels sprouts?

The brussels sprouts get a delicious flavor when roasted, but if your family just really doesn’t like them, you can replace them.  For the same cooking time, you can use broccoli florets, cauliflower florets, thin slices of carrots, or other firm veggies instead.  You could also use sliced zucchini, chopped red pepper, sliced kale, or other thin/delicate veggies.  For these more delicate veggies however, I would add them during the last 10 minutes vs. the entire time so as to not overcook them.

COOK YOUR SPANISH SHEET PAN CHICKEN DINNER 

This dinner cooks on high heat – 425 F degrees.  Therefore, if you make any veggie swaps, check above for my recommendations.

To a large sheet pan, add the Brussels sprouts on one side and the cut butternut squash to the other side. Drizzle the olive oil over the veggies and then sprinkle with the salt, paprika, and garlic powder. Rub the oil and seasonings all of the veggies with hands, keeping the 2 veggies separate. Add the chicken thighs onto the pan in the center between the Brussels and squash.  

Sprinkle the olives over the chicken and the Brussels sprouts (not over the squash).  Roast in the oven for 20 minutes, just until the squash is fork tender. When the squash is soft, transfer it to a food processor. Put the chicken and Brussels back in the oven for a final 5 minutes.

Blend until a smooth mash. If you need to add a tablespoon of water to help it along, do so.

When the Squash Mash is done, remove the sheet pan from the oven. To serve, scoop a spoonful of the Butternut Squash onto the plate, top with a chicken thigh, olives and then scoop Brussels sprouts on top. 

Can I cook this ahead and reheat it?

Yes, you can roast everything 1-3 days in advance.  It’s best to puree the butternut squash when it first comes out of the oven.  It will blend easier and you’ll get a smoother consistency.  To reheat, you can place everything in the microwave or put the chicken and Brussels sprouts back in the oven covered for 10 minutes on 400 F degrees.  Remove the cover for just the last few minutes.  Covering will hold in the moisture and prevent the chicken and veggies from drying out.  The Butternut squash can reheat in the oven in an oven-safe bowl if pureed.

Can I freeze this?

You can freeze the chicken seasoned and raw or after cooking it.  It will thaw and then cook or reheat nicely.  The butternut squash can be cooked and pureed and then frozen as well.  Finally, the Brussels Sprouts can be frozen as well, though they can get mushy.  To reheat, I recommend uncovering them when you reheat them in the oven to allow the moisture to evaporate and the brussels to get crispy.

ENJOY!  😍 Carrie

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Spanish Sheet Pan Chicken and Butternut Squash

Warm, hearty, and smoky, this rustic Sheet Pan Spanish Chicken with Butternut Squash Mash is everything! Tender chicken thighs, brussels sprouts, butternut squash and olives are roasted with a savory spice blend. Then the squash is pureed for a perfect finish!

Course Main Course

Cuisine Spanish

Keyword butternut squash, chicken, chicken thighs, sheet pan dinner, spanish recipes

Prep Time 15 minutes

Cook Time 25 minutes

Servings 4 servings

Author Carrie Tyler

Ingredients

CHICKEN

• 1 pound Chicken Thighs, boneless, skinless
• 1 tablespoons smoked paprika
• 1 teaspoons garlic powder
• 1 teaspoons dried oregano
• 1/4 teaspoons ground thyme
• 1/4 teaspoons Cayenne Pepper optional
• 1/2 teaspoons salt
• 1 teaspoons black pepper
• 2 tablespoons Water
• 1 tablespoons Olive Oil

OTHER INGREDIENTS

• 1 pound Butternut Squash pre-cut cubes
• 1 pound Brussels Sprouts
• 2 teaspoons Olive Oil
• 1/2 teaspoons Salt
• 1/2 teaspoons paprika
• 1/2 teaspoons garlic powder
• 1 cup Green Olives Stuffed with Pimiento

Instructions

Prep Ahead Steps

1. To rub the chicken, add all of the ingredients for the chicken (paprika, garlic powder, oregano, thyme, cayenne, salt, pepper, water, oil) into a glass container or plastic storage bag. Mix to combine into a thick paste. Add the chicken and rub the paste all around. Set aside.

2. Cut off the stem end of the Brussels sprouts and then slice in half. Slice the olives in halves or thirds. The butternut squash pieces should be no larger than ½ inch by ½ inch so trim them down as needed. Slice the Olives (I like 3 slices per olive).

Cooking Steps

1. Preheat the oven to 425 F degrees

2. To a large sheet pan, add the Brussels sprouts on one side and the cut butternut squash to the other side. Drizzle the olive oil over the veggies and then sprinkle with the salt, paprika, and garlic powder. Rub the oil and seasonings all of the veggies with hands, keeping the 2 veggies separate. Add the chicken thighs onto the pan in the center between the Brussels and squash. Sprinkle the olives over the chicken and the Brussels sprouts (not over the squash).

   

3. Roast in the oven for 20 minutes, just until the squash is fork tender. When the squash is soft, transfer it to a food processor. Put the chicken and Brussels back in the oven for a final 5 minutes.

4. Blend until a smooth mash. If you need to add a tablespoon of water to help it along, do so.

5. When the Squash Mash is done, remove the sheet pan from the oven. To serve, scoop a spoonful of the Butternut Squash onto the plate, top with a chicken thigh, olives and then scoop Brussels sprouts on top. Enjoy!