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

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!

Fall doesn’t really exist in California. It’s pretty much summer all year long, and then maybe 2 weeks of winter. And when I say winter, I mean 60 degrees of coldness, and yes, that’s pretty stinking cold for us Californians.

But no, we don’t have Fall here, so this recipe is for all you non-Los Angeles residents – a recipe to keep you cozy and warm with crisp-tender chicken thighs and vegetables lightly coated in balsamic vinegar, garlic and pantry herbs.

It’s such a simple recipe all made on a single sheet pan, yet it’s loaded with tons of flavor. And it’s just one of those recipes you’ll want all year long!

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!

One Pan Roasted Chicken with Fall Vegetables

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!
5 stars (1 rating)

Ingredients

  • 1 pound butternut squash, chopped
  • 8 ounces baby red potatoes, halved
  • 8 ounces baby peeled carrots
  • 8 ounces brussels sprouts, halved
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

For the chicken

  • 8 bone-in, skin-on chicken thighs
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • ¼ teaspoon dried rosemary
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  • Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • Season chicken with oregano, thyme, basil, rosemary, salt and pepper, to taste; set aside.
  • 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.
  • 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.
  • Serve immediately, garnished with parsley, if desired.

Notes

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

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