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4.2 from 201 votes

One-Pan Roasted Chicken with Veggies

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat oven to 450°F.
  2. Combine the Brussels sprouts, squash, onion, lemon slices and minced garlic in a large bowl.
  3. Add 2 Tablespoons of olive oil, balsamic vinegar, 1 teaspoon salt, 1 teaspoon pepper and nutmeg and toss to combine.
  4. Spread veggie mixture onto a large baking sheet.
  5. 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.
  6. Bake for 30-40 minutes or until both the veggies and chicken are cooked through.
  7. Portion onto plates, squeeze any remaining juice from the lemon over each serving and enjoy!
  8. 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

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

% 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.