5.0 from 66 votes
Chicken and Vegetables
This one-pan wonder is such an easy meal, loaded with seasoned chicken & veggies all baked together until perfectly tender.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 6
Calories: 486 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 2 small acorn squash or 1 large acorn squash, or 2 medium sweet potatoes
- 2 pounds bone-in skin-on chicken thighs
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 pound red potatoes or yellow potatoes, cut into 1" pieces
- 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 dried basil
- 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.
Cup of Yum
Notes
- Chicken Swaps:
- This cooks at a high temperature to crisp the chicken skin and caramelize the veggies.
- Use a large sheet pan so it isn't overcrowded, or use two smaller sheet pans.
- Line the pan with parchment for easy clean up.
- Veggies that cook faster (like bell peppers and zucchini) can be added during the last 15 minutes.
- Bone-in chicken thighs need about 30-35 minutes cooking time.
- Bone-in chicken breasts need about 40-45 minutes cooking time (they're larger) so start the chicken about 10 minutes before adding the vegetables to the pan.
- Boneless breasts only need 20-22 minutes so they should be added to the sheet pan later.
Nutrition Information
Calories
486
(24%)
Carbohydrates
35g
(12%)
Protein
25g
(50%)
Fat
29g
(45%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
5g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
126mg
(42%)
Sodium
698mg
(29%)
Potassium
1234mg
(35%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
934IU
(19%)
Vitamin C
57mg
(63%)
Calcium
89mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 486
% 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.