One-Pan Roasted Chicken with Butternut Squash and Brussels Sprouts

Name: One-Pan Roasted Chicken with Butternut Squash and Brussels Sprouts
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
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; 4-6 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

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Prep Time: 20 minutes

Cook Time: 30 minutes

Total: 50 minutes

Servings: 4

Cost: $11.62 /serving

Author : Brittany Mullins

sheet pan butternut squash

One-Pan Roasted Chicken with Butternut Squash and Brussels Sprouts

Instructions

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Step 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.

Step 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!

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