One Pan Roasted Chicken with Fall Vegetables

Yield: 4 servings

Prep: 10

Cook: 35

Total: 45

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.

This One Pan Roasted Chicken with Fall Vegetables recipe is brought to you by DAMN DELICIOUS

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