Description
Autumn Chicken Roasted Vegetables is the perfect fall dish that brings warmth and comfort to your table. This one-pan meal features tender chicken thighs surrounded by a colorful medley of roasted seasonal vegetables, all infused with aromatic herbs and garlic. The delightful combination of flavors and textures makes it an ideal choice for cozy family dinners or festive gatherings. With minimal prep time and easy cleanup, you’ll enjoy every bite while creating lasting memories with loved ones.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs
- 3 cups carrots, chopped
- 2 cups Brussels sprouts, halved
- 1 large red onion, cut into wedges
- 6 cloves garlic, whole
- 2 tsp dried thyme
- 4 tbsp extra virgin olive oil
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, coat chicken thighs with olive oil, salt, pepper, and thyme.
- In another bowl, combine carrots, Brussels sprouts, red onion, and garlic. Drizzle with olive oil, season with salt and pepper; toss well.
- Arrange chicken on one side of the baking sheet and vegetables on the other in a single layer.
- Roast in the oven for 30-35 minutes until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
- Serve hot drizzled with pan juices.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Autumn
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 450
- Sugar: 7g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 120mg