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
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
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Very delicious. It has become a new staple in our meal prep routine.
Very excited to try this! My family and I have tried several of your other recipes using chicken thighs but not this one yet. In many of those recipes, you say to sear the chicken thighs first to give the skin a little crunch and seal in the flavour. Would you recommend that technique with this recipe as well? Would the cooking time for the chicken then need to be adjusted?
Yes, you can absolutely sear the chicken thighs if you prefer (cooking time will have to be adjusted). However, it is not required here. Hope that helps, Jeff!
This looks soooooo good ( all your recipes look amazing) I’m going to make this tonight. I have everything except butternut squash, but I’m sure it will be great! Thank you for sharing all these yummy dishes!
Thank you! Looking forward to trying this tonight- it looks amazing!
Needed a quick lunch for guests. Just having just bone less legs and thighs, carrots, onions and a bag of red and yellow peppers in the fridge, I had to improvise. Tried this quick and easy pan roast for lunch and it was fabulous. This recipe is a keeper! If, nothing else the smells alone will make your home smell WONDERFUL!
Hi, I do not understand why the single serving
Size is so high in calories and fat. Are those numbers really right? 31 grams of fat for
2 pieces of chicken and vegetables?
Hannah
The numbers have been updated. Thank you for pointing that out! 🙂
This recipe definitely has great flavor. However, my baby carrots and potatoes did not cook through. I used chicken breast (that’s what I had on hand) and pounded them down. They came out perfect after about 30 minutes. I will cook this again but will cube the potatoes and cut the carrots into bite sized pieces next time so all the vegetables cook through. And, I will use chicken thighs the next time although the breast came out moist and delicious! Thanks for the recipe!!
I cook for 7! Yep 5 growing kiddos, my hubby, & I. That all being said, I do not like spending hours in the kitchen. So, I so love the one pan meal….when I can do that. I actually have this recipe in the oven now but I had to do two pans. One big tray for the veggies & the other for the chicken. I did add celery, red onion slivers, & slivers of garlic also. I am also serving cranberry sauce to eat with the chicken. Can’t wait to sit down with my family & enjoy it.
Thank YOU for the healthy & delicious recipe!!!!!!
Love this! It is easy and forgiving and DELICIOUS! I have tried different fall/root vegetables and it always turns out great! A new staple of my menu for sure!
What size pan did you use? And do you think using split chicken breast will work ok?
I used a 12×18 sheet pan. And yes, chicken breast should work just fine.
I made this last night for my boyfriend and we loved it! It was really fast and tasted wonderful. Side note: neither my boyfriend or I like ranch dressing but in powder form it is delicious. Thank you 🙂
Does anyone have any advice for doing this crock pot style? :}
This sounds perfect for the cooler weather and only one pot makes this even better!
This looks sooo good! But I have a few questions. My oven isn’t working (stove top is though) so I was wondering if I could do this in a skillet with skinless chicken breast? I’m thinking I could sear the chicken, turn down the heat and add potatoes, vegetables, and herbs and cook everything together in a bit of stock? Would that work? Maybe it wont have the exact flavor but I’m wondering how to adapt this to a stove-top method… Thanks for any input you might have 🙂 I love your recipes so much!
Yes, that sounds like a great idea!
I cooked this in a 9×13 baking dish (so not everything all in one layer touching the pan), and it took about 90 minutes for the chicken to come up to temp. We did not eat the skin on the chicken, so in the future I will plan on seasoning under the skin to add more flavor to the chicken!
For some reason, in all that time, the baby carrots were still a little crunchy, so I may substitute a faster-cooking veggie.
I made this last night and it was amazing!!! So so easy and you could do this with any in season vegetable. Next time I’m going to swap in sweet potatoes instead. This is definitely going to be a weekly staple for me now. Love your recipes; keep it up!! 🙂
Would you do anything different if using boneless chicken breasts? My family will only eat boneless, skinless chicken breasts?
You may have to extend cooking time as needed to ensure that the chicken breasts are completely cooked through.
I’ve got this in the oven right now and the house smells shook good!
One thing with cook time-I’ve had it in 400 oven for 40 minutes and the chicken and veggies still aren’t done. Make sure to watch time and check for doneness often using a meat thermometer.
Oh this looks delicious! I have to admit when I first read the title I read “Fail Vegetables” instead of “Fall Vegetables” and thought “What? Chunga doesn’t fail!” lol! Then I realized my mistake!
You are such an inspiration, thank you for this deliciousness and creativity, well done, will try it tomorrow asap 😀