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One-Pan Roasted Chicken with Butternut Squash and Brussels Sprouts


  • Author: Brittany Mullins
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4

Description

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
  • 46 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
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 4 fresh sage leaves, chopped

Instructions

  1. 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.
  2. 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

  • Category: Lunch/Dinner
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 of recipes
  • Calories: 348
  • Sugar: 10 g
  • Fat: 16 g
  • Carbohydrates: 43 g
  • Fiber: 10 g
  • Protein: 15 g

Keywords: one pan roasted chicken, sheet pan, butternut squash, Brussels sprouts, healthy, weeknight meal