Healthy One-Pan Roasted Chicken with Butternut Squash and Brussels Sprouts

This one-pan roasted chicken with butternut squash and brussels sprouts dish makes an easy and incredibly flavorful weeknight meal that the whole family will love. Also, this dish makes the perfect Autumn/Winter meal, it’s extremely warm and cozy, a great way to warm yourself up if you are feeling cold.

This recipe requires a lot of ingredients, so a trip to the store might be needed. But don’t be discouraged by that. I can guarantee all the effort making the dish is gonna be worth it in the end.

How To Make Healthy One-Pan Roasted Chicken with Butternut Squash and Brussels Sprouts:

Ingredients:

  • 1 lb. Brussels sprouts (trimmed and halved)
  • 1 lb. butternut squash (cut into bite-sized pieces)
  • 4-6 chicken thighs (bone-in or boneless)
  • 4 fresh sage leaves (chopped)
  • 3 large cloves garlic (minced)
  • 1 lemon (thinly sliced)
  • 1/2 red or yellow onion (chopped)
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp sea salt
  • 1 tsp ground pepper
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp fennel seeds
  • 1 tsp garlic powder
  • 1 tsp ground paprika
  • 1 tsp crushed red pepper
  • 1/2 tsp sea salt
  • 1/2 tsp pepper
  • pinch of freshly grated nutmeg

Instructions:

Start by preheating the oven to 450 °F.

Then in a large bowl, combine the squash, brussels sprouts, lemon slices, onion, and minced garlic.

After that, add 2 tbsp of olive oil, balsamic vinegar, nutmeg, salt, and pepper. Toss the large bowl around so that all the ingredients combine.

Next, on a large baking sheet, spread the veggie mixture.

Now, in a small bowl, combine the other 2 tbps of olive oil, sage, red pepper, fennel seeds, paprika, apple cider vinegar, garlic powder, sea salt, and pepper.

Then, using the freshly made marinade, coat the chicken. Once you’ve coated the chicken, try to spread it as evenly as possible on top of the Brussels sprouts and squash mixture.

Finally, bake the chicken with butternut squash and Brussels sprouts for approximately 30-40 minutes. Once the chicken and veggies have been cooked all the way through you can take the baking sheet out of the oven.

If desired, add some lemon juice on top from the remainders of the lemon.

Serve warm and enjoy!

Source: www.eatingbirdfood.com

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