Amazing One-Pan Harvest Chicken & Veggies
Enjoy a simple and delicious one-pan chicken and harvest vegetable dinner. This recipe is perfect for a weeknight meal with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 lb Brussels sprouts, trimmed and halved
- 1 lb sweet potatoes, peeled and cubed
- 1 large red onion, cut into wedges
- 2 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the chicken, Brussels sprouts, sweet potatoes, and red onion with olive oil, rosemary, thyme, garlic powder, salt, and pepper.
- Spread the mixture evenly onto a large baking sheet.
- Roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
- Serve hot.
Notes
- Feel free to substitute other fall vegetables like butternut squash or carrots.
- For extra flavor, add a pinch of paprika or a squeeze of lemon juice before serving.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450
- Sugar: Approximately 10g
- Sodium: Approximately 300mg
- Fat: Approximately 20g
- Saturated Fat: Approximately 5g
- Unsaturated Fat: Approximately 15g
- Trans Fat: 0g
- Carbohydrates: Approximately 40g
- Fiber: Approximately 8g
- Protein: Approximately 30g
- Cholesterol: Approximately 100mg
Find it online: https://magazinemeal.com/one-pan-harvest-chicken-and-veggies/