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One Pan Autumn Chicken: 7 Simple Comforting Steps

One Pan Autumn Chicken
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One Pan Autumn Chicken Dinner: An Incredible Ultimate Recipe

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 cups Brussels sprouts, halved
  • 2 cups butternut squash, cubed
  • 2 cups baby carrots
  • 1 medium red onion, sliced
  • Fresh parsley for garnish (optional)

Instructions

  1. In a bowl, combine olive oil, balsamic vinegar, garlic powder, thyme, rosemary, paprika, salt, and pepper. Add the chicken thighs, coating them well. Let marinate for 30 minutes (or up to overnight in the fridge).
  2. Preheat your oven to 425°F (220°C).
  3. While the chicken is marinating, prepare the vegetables. In a large bowl, toss Brussels sprouts, butternut squash, baby carrots, and red onion with olive oil, salt, and pepper.
  4. Spread the marinated chicken thighs on a large baking sheet or roasting pan. Surround the chicken with the prepared vegetables.
  5. Place the pan in the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
  6. If desired, switch the oven to broil for the last 2-3 minutes to crisp the chicken skin.
  7. Once cooked, remove from the oven and let rest for a few minutes. Garnish with fresh parsley before serving.

Notes

    Nutrition

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