One-Pan Roasted Chicken with Butternut Squash and Brussels Sprouts
This one-pan roasted chicken with butternut squash and brussels sprouts dish makes for an easy and incredibly flavorful weeknight meal. It will quickly become a household favorite.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 1 lb butternut squash, cut into bite-sized pieces
- 1/2 red or yellow onion, chopped
- 1 lemon, thinly sliced
- 3 large cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon sea salt
- 1 teaspoon ground pepper
- pinch of freshly grated nutmeg
- 4-6 chicken thighs bone-in or boneless
- 1 tablespoons apple cider vinegar
- 1 teaspoon fennel seeds
- 1 teaspoon crushed red pepper
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 4 fresh sage leaves, chopped
Instructions
- Preheat oven to 450°F. Combine the Brussels sprouts, squash, onion, lemon slices and minced garlic in a large bowl, add 2 tablespoons of oil, balsamic vinegar, salt, pepper and nutmeg and toss to combine. Spread veggie mixture onto a large baking sheet.
- Combine 2 tablespoons olive oil, apple cider vinegar, fennel seeds, red pepper, paprika, garlic powder, sea salt, pepper and sage in a small bowl. Coat chicken with the marinade and arrange chicken on top of the Brussels sprouts and squash mixture. Bake for 30-40 minutes or until both the veggies and chicken are cooked through. Portion onto plates, squeeze any remaining juice from the lemon over each serving and enjoy!
Notes
Inspired and adapted from Rachel Ray’s Balsamic Roasted Brussels Sprouts, Butternut Squash and Chicken Thighs.
