Description
Savor the Flavors of Autumn with this One-Pan Chicken Dinner, a delightful dish that combines succulent chicken, vibrant vegetables, and aromatic herbs, all roasted to perfection on a single baking sheet.
Ingredients
- 1–2 pound boneless, skinless chicken breasts, cut into strips
- 5 tablespoon olive oil, divided
- 1 tablespoon minced garlic
- 1/2 tablespoon dried thyme
- 1/2 tablespoon dried oregano
- 1/2 tablespoon dried rosemary
- 1 cup petite red potatoes, quartered
- 1 cup Brussels sprouts, halved
- 1 cup butternut squash, cubed
- Salt and pepper, to taste
- Fresh parsley for garnish
Instructions
1. Preheat your oven to 400°F.
2. Season the chicken strips with salt and pepper. Arrange them on a large baking sheet.
3. Chop the potatoes, Brussels sprouts, and butternut squash into bite-sized pieces and scatter around the chicken.
4. In a small bowl, whisk together 3 tablespoon of olive oil, minced garlic, thyme, oregano, and rosemary. Brush this mixture over the chicken and vegetables. Drizzle the remaining 2 tablespoon of olive oil over the vegetables.
5. Roast for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender. Optionally broil for extra crispiness.
6. Garnish with fresh chopped parsley before serving.
Notes
Serve with a fresh salad or crusty bread. Pairs well with red wine or apple cider. Leftovers can be used in salads or wraps.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg