One-Pan Chicken & Roasted Veggies

One-Pan Chicken & Roasted Veggies


1 pound brussels sprouts, trimmed and halved
1 pound butternut squash, cut into bite-sized pieces
1/2 medium onion, chopped
1 lemon, thinly sliced
3 large garlic cloves, minced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon sea salt
1 teaspoon ground pepper
Pinch of freshly grated nutmeg
4 chicken thighs (bone-in or boneless)
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon fennel seeds
1 teaspoon crushed red pepper
1 teaspoon ground paprika
1 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon pepper
4 fresh sage leaves, chopped


Preheat oven to 450°F. Combine the Brussels sprouts, squash, onion, lemon slices and minced garlic in a large bowl, add 2 tablespoons of oil, balsamic vinegar, salt, pepper and nutmeg and toss to combine. Spread veggie mixture onto a large baking sheet.

Combine 2 tablespoons olive oil, apple cider vinegar, fennel seeds, red pepper, paprika, garlic powder, sea salt, pepper and sage in a small bowl. Coat chicken with the marinade and arrange chicken on top of the Brussels sprouts and squash mixture. Bake for 30-40 minutes or until both the veggies and chicken are cooked through. Portion onto plates, squeeze any remaining juice from the lemon over each serving and enjoy!

Nutrition Information

Serves: 4 |  Serving Size: 1/4 of recipe

Per serving: Calories: 348; Total Fat: 18g; Saturated Fat: 3g; Monounsaturated Fat: 11g; Cholesterol: 80mg; Sodium: 680mg; Carbohydrate: 30g; Dietary Fiber: 8g; Sugar: 7g; Protein: 22g

Nutrition Bonus: Potassium: 1135mg; Iron: 21%; Vitamin A: 265%; Vitamin C: 215%; Calcium: 13%

Connect With Us

see the latest from Fleet Feet Rochester