One Pan Roasted Chicken with Fall Vegetables
One Pan Roasted Chicken with Fall Vegetables is a gluten free and dairy free recipe with 4 servings. This main course has 846 calories, 52g of protein, and 55g of fat per serving. For $3.05 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 2001 would say it hit the spot. A mixture of butternut squash, dried rosemary, balsamic vinegar, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Damn Delicious. It is perfect for Autumn. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is great. If you like this recipe, take a look at these similar recipes: One Pan Sausage Dinner with Fall Vegetables, Sheet Pan Balsamic Pork Tenderloin with Fall Vegetables, and Pan-Roasted Chicken and Vegetables.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 35 minutes
Ingredients:
8 ounces baby peeled carrots
8 ounces baby red potatoes, halved
2 tablespoons balsamic vinegar
8 bone-in, skin-on chicken thighs
8 ounces brussels sprouts, halved
1 pound butternut squash, chopped
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 tablespoons chopped fresh parsley leaves
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 teaspoon dried oregano
Equipment:
baking sheet
oven
Cooking instruction summary:
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.
Step by step:
1. 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.
2. 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.
3. 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.
4. Serve immediately, garnished with parsley, if desired.
Nutrition Information:
covered percent of daily need
