One Pan Roasted Chicken with Autumn Vegetables

autumn chicken and veggies

Makes 4 servings.

Prep time: 10 minutes

Cook time: 35 minutes


·         1 pound chopped, butternut squash (you can purchase it already chopped at the grocery store)

·         8 ounces baby red potatoes, cut in half

·         8 ounces baby carrots

·         8 ounces brussels sprouts, cut in half

·         2 Tablespoons olive oil

·         2 Tablespoons balsamic vinegar

·         2 cloves garlic, minced

·         Kosher salt and freshly ground black pepper, to taste

·         2 Tablespoons chopped fresh parsley leaves

For the chicken

·         8 bone-in, skin-on chicken thighs

·         1 teaspoon dried oregano

·         1/2 teaspoon dried thyme

·         1/2 teaspoon dried basil

·         1/4 teaspoon dried rosemary

·         Kosher salt and freshly ground black pepper, to taste



·         Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

·         Season the chicken thighs with oregano, thyme, basil, rosemary, salt and pepper; set aside.

·         Place the butternut squash, potatoes, carrots and brussel sprouts in a single layer onto the prepared baking sheet. Toss vegetables with the olive oil, balsamic vinegar and garlic; season with salt and pepper. Top with chicken in a single layer.

·         Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until caramelized and slightly charred.

·         Serve immediately, garnished with parsley, if desired.


Alert1 wishes you a happy, healthy Autumn season!