Chicken and Vegetables

Chicken and Vegetables

from spendwithpennies.com
60 min
6 servings

This one-pan wonder is such an easy meal, loaded with seasoned chicken & veggies all baked together until perfectly tender.

Ingredients

  • 2 small acorn squash (or 1 large acorn squash, or 2 medium sweet potatoes)
  • 2 pounds bone in chicken thighs
  • 1 tablespoon olive oil
  • ½ teaspoon each paprika and garlic powder
  • ½ teaspoon salt & pepper (each )
  • 1 pound red or yellow potatoes (cut into 1" pieces)
  • 1 red onion (cut into ½" wedges)
  • 2 cups brussels sprouts (halved if large)
  • 2 tablespoons olive oil
  • 2 cloves minced garlic
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons honey
  • 1 teaspoon kosher salt or to taste
  • ½ teaspoon dried basil
  • ¼ teaspoon black pepper

Directions

  1. 1

    Preheat oven to 450°F. Line a baking pan with parchment paper if desired.

  2. 2

    Combine the seasoning mix in a small bowl.

  3. 3

    Cut the acorn squash in half from top to bottom. Scrape out any seeds and cut into ½-inch slices.

  4. 4

    Place the chicken thighs, skin side up, on a large baking sheet. Lightly brush the chicken skin with olive oil and season the chicken thighs with paprika, garlic powder, and ½ teaspoon each salt & pepper.

  5. 5

    Place the potatoes, onion, and squash in a large bowl. Toss with ⅔ of the seasoning mix. Arrange the vegetables around the chicken.

  6. 6

    Bake 15 minutes. Meanwhile, toss the brussels sprouts with the remaining seasoning mixture.

  7. 7

    After 15 minutes, flip the squash over, stir the potatoes and add the brussels sprouts to the pan.

  8. 8

    Roast for an additional 15 minutes or until vegetables are tender and the chicken reaches 165°F. Broil for 2 minutes if desired.