Print Recipe
5 from 1 vote

One Pan Chicken & Veggie

Prep Time15 mins
Cook Time45 mins
Servings: 6

Ingredients

  • 1 none cooking spray
  • 1 pound butternut squash
  • 2 medium potato, red
  • 2 medium carrot
  • 1 cup Brussels sprouts
  • 2 tablespoon olive oil
  • 2 tablespoon vinegar, balsamic
  • 2 clove garlic
  • 1 pound chicken thigh, boneless, skinless
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper, ground
  • 1 teaspoon oregano, dried
  • 1/2 teaspoon thyme, dried
  • 1/2 teaspoon basil, dried
  • 1/4 teaspoon rosemary, dried

Serve With

  • 2 cup grapes

Instructions

  • Preheat oven to 400° F. Spray baking sheet with cooking spray.
  • Cut squash into cubes, quarter potatoes, peel carrots and cut into 2 inch pieces, and slice Brussels in half. Place all onto baking sheet. Drizzle with olive oil and vinegar. Mince garlic and sprinkle over veggies.
  • Nestle the chicken into the veggies and then season everything with salt, pepper, oregano, thyme, basil, and rosemary.
  • Roast for 25-30 minutes, checking to be sure chicken is no longer pink and veggies have become fork tender.
  • Serve with grapes on the side.