One-Pan Roasted Chicken and Vegetables

PREP TIME:20 minutes

COOK TIME:30 minutes

TOTAL TIME:50 minutes

SERVINGS:4

Ingredients  

1 lb. Brussels sprouts, trimmed and halved (you can replace these with broccoli or any other green veg)

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

Instructions 

• Preheat oven to 200*.

• Combine the Brussels sprouts, squash, onion, lemon slices and minced garlic in a large bowl.

• Add 2 Tablespoons of olive oil, balsamic vinegar, 1 teaspoon salt, 1 teaspoon pepper and nutmeg and toss to combine.

• Spread veggie mixture onto a large baking sheet.

• 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.

• 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.

Nutrition

Serving: 1/4 of recipes | Calories: 415kcal | Carbohydrates: 29g | Protein: 33g