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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This was one of my family’s favorite dishes when they were growing up — chicken and all the vegetables roasted in the oven. I’ve used various natural salad dressings and will try your recipe the next time I make this dish for my husband and I.
Today’s recipe definitely looks like something I will try.
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Sounds delicious! This is a must try recipe for me—an easy and wholesome meal all in one Thanks for sharing.
When you say top with chicken, is the chicken on the vegetables or on the pan?
I recommend a single layer of chicken and veggies on the pan.
This looks very delicious and so easy! I am looking forward to trying. I have just a couple questions. 1. Do the thighs actually sit on top of the veggies or do we nestle them in between all the veggies, 2. Do you cover with foil while baking and then remove when broiling or not cover at all? Thanks!
I recommend a single layer of chicken and veggies on the pan. The pan does not have to be covered at all – recipes typically specify when they need to be covered with something. Hope that helps!
What a perfect and easy weeknight meal, not to mention how light and healthy it is too! This looks delish, Girl!
Such a good idea! So much faster than a big roast! And you don’t have to carve it either haha
Ooh you had my attention as soon as I read ‘one pan’. This dish looks scrumptious with all the juices mixing together in the pan. Yummy. Sammie http://www.feastingisfun.com