
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.
Ingredients
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
Directions
- 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. Squeeze any remaining juice from the lemon over each serving and enjoy!