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.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine American
Servings 4
Calories 348 kcal
- 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
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!
Keyword chicken, squash, vegetables