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A plate with roasted chicken, lemon slices, Brussels sprouts, butternut squash, and onion. A silver fork rests on the plate.
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4.07 from 47 votes

One-Pan Roasted Chicken with Veggies

This one-pan roasted chicken with butternut squash, brussels sprouts, onions and lemon makes for an easy, healthy and delicious weeknight meal. It will quickly become a household favorite.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Lunch/Dinner
Cuisine: American
Keyword: one pan roasted chicken
Servings: 4
Calories: 415kcal


  • 1 lb. Brussels sprouts trimmed and halved
  • 1 lb. butternut squash cut into bite-sized pieces
  • ½ red or yellow onion chopped
  • 1 lemon thinly sliced
  • 3 large garlic cloves minced
  • 4 Tablespoons olive oil divided
  • 2 Tablespoons balsamic vinegar
  • 1 ½ teaspoon sea salt divided
  • 1 ½ teaspoon ground pepper divided
  • pinch of nutmeg
  • 4-6 chicken thighs bone-in or boneless
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon fennel seeds
  • 1 teaspoon crushed red pepper
  • 1 teaspoon ground paprika
  • 1 teaspoon garlic powder
  • 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.
    A glass bowl filled with butternut squash, onion, lemon slices, and Brussels sprouts. Additional ingredients are around the bowl.
  • Add 2 Tablespoons of olive oil, balsamic vinegar, 1 teaspoon salt, 1 teaspoon pepper and nutmeg and toss to combine.
    Vegetables and lemon mixed together with oil and seasonings in a glass bowl.
  • Spread veggie mixture onto a large baking sheet.
    A sheet pan covered with Brussels sprouts, butternut squash, onions, and lemon slices.
  • Combine remaining olive oil, apple cider vinegar, fennel seeds, red pepper, paprika, garlic powder, ½ teaspoon sea salt, ½ teaspoon pepper and sage in a small bowl. Coat chicken with the marinade and arrange chicken on top of the Brussels sprouts and squash mixture.
    A sheet pan with 5 chicken thighs with roasted vegetables nestled around them.
  • 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!
  • Leftovers will last up to five days in the refrigerator. To reheat, I recommend spreading the leftovers on a sheet pan and reheating in the oven. If you're in a rush, the microwave will work but the vegetables won't be as crispy.



Serving: 1/4 of recipes | Calories: 415kcal | Carbohydrates: 29g | Protein: 33g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 1g | Cholesterol: 131mg | Sodium: 1050mg | Potassium: 859mg | Fiber: 14g | Sugar: 12g