One Pan Roasted Chicken With Fall Vegetables

Serving 4 people

45 min


  • baby carrots 8 ounces baby peeled carrots
  • baby potatoes 8 ounces baby red potatoes, halved
  • balsamic vinegar 2 tablespoons balsamic vinegar
  • bone-in skin-on chicken thighs 8 bone-in, skin-on chicken thighs
  • brussels sprouts 8 ounces brussels sprouts, halved
  • butternut squash 1 pound butternut squash, chopped
  • dried basil 1/2 teaspoon dried basil
  • dried rosemary 1/4 teaspoon dried rosemary
  • dried thyme 1/2 teaspoon dried thyme
  • fresh parsley leaves 2 tablespoons chopped fresh parsley leaves
  • garlic 2 cloves garlic, minced
  • kosher salt Kosher salt and freshly ground black pepper, to taste
  • olive oil 2 tablespoons olive oil
  • oregano 1 teaspoon dried oregano
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How to make it

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Season chicken with oregano, thyme, basil, rosemary, salt and pepper, to taste; set aside.
  2. Place butternut squash, potatoes, carrots and brussels sprouts in a single layer onto the prepared baking sheet. Stir in olive oil, balsamic vinegar and garlic; season with salt and pepper, to taste. Top with chicken in a single layer.
  3. 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.
  4. Serve immediately, garnished with parsley, if desired.