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
- 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.