Servings
Font
Back
One Pan Roasted Chicken with Fall Vegetables
5 from 3 votes

One Pan Roasted Chicken with Fall Vegetables

This meal just couldn’t get any easier with crisp-tender chicken and veggies packed with so much flavor!

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 4 servings
Course: Main Course

Ingredients

  • 1 pound butternut squash chopped
  • 8 ounces red potatoes halved, baby
  • 8 ounces carrots baby, peeled
  • 8 ounces Brussels sprouts halved
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic minced
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 2 tablespoons parsley chopped fresh leaves
For the chicken
  • 8 bone-in skin-on chicken thighs
  • 1 teaspoon oregano dried
  • ½ teaspoon thyme dried
  • ½ teaspoon basil dried
  • ¼ teaspoon rosemary dried
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Season chicken with oregano, thyme, basil, rosemary, salt and pepper, to taste; set aside.
  3. Place butternut squash, potatoes, carrots and brussels sprouts in a single layer onto the prepared baking sheet. Stir in olive oil, balsamic vinegar and garlic; season with salt and pepper, to taste. Top with chicken in a single layer.
  4. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Then broil for 2-3 minutes, or until caramelized and slightly charred.
  5. Serve immediately, garnished with parsley, if desired.

Notes

  • *Cooking time will vary depending on the size and thickness of the potatoes.
  • *Cooking time will vary depending on the size and thickness of the potatoes.