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 - 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.

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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

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

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
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried rosemary
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  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.

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

Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 402.3 Calories from Fat 126
% Daily Value*
Total Fat 14.0g 22%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 157.5mg 53%
Sodium 214.8mg 9%
Total Carbohydrate 33.8g 11%
Dietary Fiber 5.8g 23%
Sugars 8.0g
Protein 37.3g 75%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.