One-Pan Roasted Chicken with Veggies
User Reviews
4.2
One-Pan Roasted Chicken with Veggies
Description
One-Pan Roasted Chicken with Veggies brings together bone-in or boneless chicken thighs arranged atop a bed of Brussels sprouts, butternut squash, chopped onion, lemon slices, and minced garlic. The vegetables are coated with olive oil, balsamic vinegar, salt, pepper, and a pinch of nutmeg to enhance earthiness. The chicken is marinated separately with apple cider vinegar, fennel seeds, crushed red pepper, paprika, garlic powder, salt, pepper, and chopped fresh sage before being placed on the veggies. Baking at 450°F for 30 to 40 minutes yields cooked-through chicken with crispy skin and tender, caramelized vegetables. The lemon juice squeezed over the finished dish adds a fresh, acidic note.
The dish can be plated as a main course, offering a balanced combination of protein and roasted fall vegetables. The robust seasoning on the chicken imparts warmth and spice without overwhelming the natural flavors. Leftovers keep well for up to five days in the refrigerator and can be reheated in the oven to preserve the crispness of the vegetables.
For reheating, spreading leftovers on a sheet pan and warming in the oven helps maintain a better texture than the microwave. The recipe draws inspiration from Rachel Ray’s balsamic roasted Brussels sprouts and complements seasonal ingredients well.
Ingredients
- 1 lb. Brussels sprouts trimmed and halved
- 1 lb. butternut squash cut into bite-sized pieces
- ½ onion chopped, red or yellow
- 1 lemon thinly sliced
- 3 large garlic minced, cloves
- 4 Tablespoons olive oil divided
- 2 Tablespoons balsamic vinegar
- 1 ½ teaspoon salt divided, sea salt
- 1 ½ teaspoon black pepper divided, ground
- pinch 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 paprika ground
- 1 teaspoon garlic powder
- 4 sage chopped, fresh leaves
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
- Reheat leftovers in the oven on a sheet pan to keep vegetables crispy.
- Bone-in or boneless chicken thighs can be used depending on preference.
- Squeezing fresh lemon juice over the dish before serving brightens flavors.
- The spice combination includes fennel seeds and fresh sage for aromatic depth.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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