Chicken and Vegetables
User Reviews
5
Chicken and Vegetables
Description
This Chicken and Vegetables recipe features bone-in, skin-on chicken thighs roasted alongside sliced acorn squash, cubed potatoes, red onion wedges, and halved Brussels sprouts. The vegetables and chicken are seasoned with a mixture of olive oil, minced garlic, balsamic vinegar, honey, kosher salt, dried basil, and black pepper. Roasting at 450°F ensures the chicken skin crisps and the vegetables caramelize, enhancing their natural flavors. The vegetables are arranged around the chicken, with Brussels sprouts added partway through cooking to avoid overcooking them.
The seasoning blend lends a subtle sweetness and tang from honey and balsamic vinegar balanced by savory garlic and herbs, complementing the roasted textures. This dish provides a complete meal with protein and a variety of roasted vegetables. Using parchment paper eases cleanup. Cooking times vary slightly by chicken cut, and using a large sheet pan prevents overcrowding to ensure proper roasting.
Vegetables that cook faster than those listed can be added later in the roasting time to prevent overcooking. Bone-in chicken breasts and boneless thighs require adjusted cooking times but can be used with similar seasoning.
Ingredients
- 2 small acorn squash or 1 large acorn squash, or 2 medium sweet potatoes
- 2 pounds chicken thighs bone-in, skin-on
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 pound potato or yellow potatoes, cut into 1" pieces, red
- 1 red onion cut into ½" wedges
- 2 cups Brussels sprouts halved if large
Seasoning Mix
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 2 teaspoons balsamic vinegar
- 2 teaspoons honey
- 1 teaspoon kosher salt or to taste
- ½ teaspoon basil dried
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 450°F. Line a baking pan with parchment paper if desired.
- Combine the seasoning mix in a small bowl.
- Cut the acorn squash in half from top to bottom. Scrape out any seeds and cut into ½-inch slices.
- Place the chicken thighs, skin side up, on a large baking sheet. Lightly brush the chicken skin with olive oil and season the chicken thighs with paprika, garlic powder, and ½ teaspoon each salt & pepper.
- Place the potatoes, onion, and squash in a large bowl. Toss with ⅔ of the seasoning mix. Arrange the vegetables around the chicken.
- Bake 15 minutes. Meanwhile, toss the brussels sprouts with the remaining seasoning mixture.
- After 15 minutes, flip the squash over, stir the potatoes and add the brussels sprouts to the pan.
- Roast for an additional 15 minutes or until vegetables are tender and the chicken reaches 165°F. Broil for 2 minutes if desired.
Notes
- Use a large sheet pan or two smaller pans to avoid overcrowding and allow even roasting.
- Parchment paper lining helps with cleanup but is optional.
- Adjust chicken cut cooking times: bone-in thighs about 30-35 minutes, bone-in breasts 40-45 minutes (start earlier), boneless breasts 20-22 minutes (add later with vegetables).
- Add faster-cooking vegetables like bell peppers or zucchini during the last 15 minutes of roasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Calories | 486 | 24% |
| Carbohydrates | 35g | 12% |
| Protein | 25g | 50% |
| Fat | 29g | 45% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 126mg | 42% |
| Sodium | 698mg | 29% |
| Potassium | 1234mg | 26% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 934IU | 19% |
| Vitamin C | 57mg | 63% |
| Calcium | 89mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
