One-Pan Roasted Chicken with Veggies

Name: One-Pan Roasted Chicken with Veggies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving
Ingredients: 1 lb. Brussels sprouts; 1 lb. butternut squash; ½ red or yellow onion; 1 lemon; 3 large garlic cloves; 4 Tablespoons olive oil; 2 Tablespoons balsamic vinegar; 1 ½ teaspoon sea salt; 1 ½ teaspoon ground pepper; pinch of nutmeg; 4-6 chicken thighs; 1 Tablespoon apple cider vinegar; 1 teaspoon fennel seeds; 1 teaspoon crushed red pepper; 1 teaspoon ground paprika; 1 teaspoon garlic powder; 4 fresh sage leaves

User Reviews

4.2

201 reviews

Good

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
4
Calories
415 kcal
Course
Lunch
Cuisine
American

One-Pan Roasted Chicken with Veggies

Odette Barnes

Report

This one-pan roasted chicken with butternut squash, brussels sprouts, onions and lemon makes for an easy, healthy and delicious weeknight meal. It will quickly become a household favorite.

Share:

I Made This!

150 people made this

Print

42 people printed this

Save this

120 people saved this

Ingredients

Servings

1 lb. Brussels sprouts trimmed and halved
1 lb. butternut squash cut into bite-sized pieces
½ red or yellow onion chopped
1 lemon thinly sliced
3 large garlic cloves minced
4 Tablespoons olive oil divided
2 Tablespoons balsamic vinegar
1 ½ teaspoon sea salt divided
1 ½ teaspoon ground pepper divided
pinch of nutmeg
4-6 chicken thighs bone-in or boneless
1 Tablespoon apple cider vinegar
1 teaspoon fennel seeds
1 teaspoon crushed red pepper
1 teaspoon ground paprika
1 teaspoon garlic powder
4 fresh sage leaves chopped

Add to Shopping List

Instructions

Preheat oven to 450°F.
Combine the Brussels sprouts, squash, onion, lemon slices and minced garlic in a large bowl.
Add 2 Tablespoons of olive oil, balsamic vinegar, 1 teaspoon salt, 1 teaspoon pepper and nutmeg and toss to combine.
Spread veggie mixture onto a large baking sheet.
Combine remaining olive oil, apple cider vinegar, fennel seeds, red pepper, paprika, garlic powder, ½ teaspoon sea salt, ½ teaspoon pepper and sage in a small bowl. Coat chicken with the marinade and arrange chicken on top of the Brussels sprouts and squash mixture.
Bake for 30-40 minutes or until both the veggies and chicken are cooked through.
Portion onto plates, squeeze any remaining juice from the lemon over each serving and enjoy!
Leftovers will last up to five days in the refrigerator. To reheat, I recommend spreading the leftovers on a sheet pan and reheating in the oven. If you're in a rush, the microwave will work but the vegetables won't be as crispy.

Notes

Inspired and adapted from Rachel Ray's Balsamic Roasted Brussels Sprouts, Butternut Squash and Chicken Thighs.
Balsamic Roasted Brussels Sprouts, Butternut Squash and Chicken Thighs

Nutrition Information

Show Details

Serving 1/4 of recipes Calories 415kcal (21%) Carbohydrates 29g (10%) Protein 33g (66%) Fat 20g (31%) Saturated Fat 3g (15%) Polyunsaturated Fat 10g Monounsaturated Fat 1g Cholesterol 131mg (44%) Sodium 1050mg (44%) Potassium 859mg (25%) Fiber 14g (56%) Sugar 12g (24%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 415 kcal

% Daily Value*

Serving	1/4 of recipes
Calories	415kcal	21%
Carbohydrates	29g	10%
Protein	33g	66%
Fat	20g	31%
Saturated Fat	3g	15%
Polyunsaturated Fat	10g	59%
Monounsaturated Fat	1g	5%
Cholesterol	131mg	44%
Sodium	1050mg	44%
Potassium	859mg	18%
Fiber	14g	56%
Sugar	12g	24%