One Pan Chicken and Roasted Vegetables

One-Pan Chicken & Roasted Vegetables

Enjoy spiced chicken thighs and balsamic vegetables for an incredibly flavorful weeknight meal.   Enjoy the leftovers as lunch the next day.


For the vegetables:

  • 1 pound  Brussels sprouts, trimmed and halved
  • 1 pound butternut squash, cut into bite-sized pieces ( I like to buy the pre-chopped butternut squash to save on prep)
  • 1/2 medium onion, chopped
  • 1 lemon, thinly sliced
  • 3 tsp. minced garlic
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon of sea salt
  • 1 teaspoon ground pepper
  • Pinch of freshly grated nutmeg

For the Chicken:

  • 4 chicken thighs (bone-in or boneless)
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon fennel seeds
  • 1 teaspoon crushed red pepper
  • 1 teaspoon ground paprika
  • 1 teaspoon garlic powder
  • 1  teaspoon of sea salt
  • 1/2 teaspoon pepper
  • 1 tsp. dried sage


  1. Preheat oven to 450°F.
  2. 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.
  3. Spread veggie mixture onto a large baking sheet.
  4. Combine 2 tablespoons olive oil, apple cider vinegar, fennel seeds, red pepper, paprika, garlic powder, sea salt, pepper and sage in a small bowl.
  5. Coat chicken with the marinade and arrange chicken on top of the Brussels sprouts and squash mixture.
  6. Bake for 30-40 minutes or until both the veggies and chicken are cooked through. Squeeze any remaining juice from the lemon over each serving and enjoy!