Last Sunday was one of those cozy family days where we all just wanted to unwind and savor a home-cooked meal together. With about 45 minutes to spare, I decided to try this fuss-free recipe, and let me tell ya, it was a hit! The kids were gobbling it up while chatting excitedly about their weekend adventures. Oh, and my hubby? He couldn’t stop raving about the flavors. It’s moments like these that really highlight how food brings us together.
The beauty of this dish is its remarkable simplicity. You only need one sheet pan, which means less mess to clean up later—a huge plus in my book! The array of colors and textures from the fresh veggies make it not only a feast for the taste buds but also a feast for the eyes. Seriously, who doesn’t love a meal that looks as good as it tastes?
I find that this recipe works wonders, especially when you want something hearty without spending too much time in the kitchen. It’s also flexible with ingredients—feel free to switch things around based on what you have in your pantry. But today, I’m sharing the original variation that my family absolutely loves.
How to Make One-Pan Roasted Chicken and Veggies
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Ingredients:
- 1 pound red potatoes, chopped into 1” pieces
- 2 pounds bone-in, skin-on chicken thighs
- 2 cloves garlic, minced
- 2 small acorn squash, or 1 large, sliced into ½-inch pieces
- 1 red onion, cut into ½” wedges
- 2 cups Brussels sprouts, halved if large
- 1 tablespoon olive oil
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon dried basil
- ¼ teaspoon black pepper
- 2 teaspoons honey
- 2 teaspoons balsamic vinegar
- ½ teaspoon black pepper
Directions:
- Start by preheating the oven to 450°F. Line a baking sheet with parchment paper if you prefer an easy clean-up.
- Prepare the seasoning by combining the honey, balsamic vinegar, and spices in a small bowl. Set aside.
- Cut the acorn squash in half down the middle, remove the seeds, and slice into ½-inch sections.
- Place the chicken thighs, skin side up, on the baking sheet. Lightly coat with olive oil and season with paprika, garlic powder, and half the salt and black pepper mixture.
- In a large bowl, combine potatoes, onion, and squash. Toss with olive oil and about two-thirds of the seasoning. Arrange them around the chicken on the pan.
- Bake for 15 minutes. Meanwhile, in another bowl, toss Brussels sprouts with the remaining seasoning.
- After 15 minutes, give the veggies a stir, and add the Brussels sprouts to the sheet pan.
- Continue roasting for another 15 minutes or until vegetables are tender and the chicken hits an internal temp of 165°F. For a crispy finish, broil for an additional 2 minutes.
Ingredient Substitutions:
If you’re missing an ingredient or two, don’t fret! The red potatoes can be swapped with sweet potatoes or similar root veggies. No Brussels sprouts on hand? Broccoli florets make a great substitute. And if you’re not a fan of acorn squash, try butternut squash or carrots for a twist on the original recipe.
Serving Suggestions:
This dish shines on its own, but if you want to add a little something extra, consider serving it with a fresh green salad or warm, crusty bread. Pairing it with a light white wine or freshly made lemonade can enhance the flavors, completing this delightful meal.
Seasonal Variations:
Adjust the vegetable selection based on the season. In spring, try adding asparagus or fresh peas. Summer may call for zucchini or eggplant. During fall and winter, root vegetables like parsnips or turnips can be a wonderful addition for a hearty meal.
Cooking Tips:
For best results, always keep the chicken at room temperature before roasting—this ensures even cooking. If you’re looking to intensify the flavors, marinate the chicken overnight in the seasoning blend. Additionally, feel free to add a pinch of cayenne for a spicy kick!
Storing Suggestion:
Leftovers (if there are any!) can be stored in an airtight container in the refrigerator for up to three days. To reheat, pop the leftovers in the oven at 350°F for about 10-12 minutes until warmed through. This ensures the chicken stays juicy and the veggies retain their texture.
FAQ:
Can I use boneless chicken for this recipe?
Yes, boneless, skinless chicken breasts or thighs can be used. Just be mindful that the cooking time will be quicker, so check for doneness earlier to avoid overcooking.
Is there a vegetarian version of this dish?
Absolutely! Simply omit the chicken and add more vegetables or plant-based protein such as tofu or chickpeas. You can also increase the quantity of vegetables to ensure the dish is hearty and satisfying.
What can I use if I don’t have balsamic vinegar?
If you’re out of balsamic vinegar, try substituting with red wine vinegar or apple cider vinegar. These alternatives will provide a similar acidity and balance the dish nicely.
Can I prepare this ahead of time?
Certainly! You can chop the vegetables and mix the seasoning blend in advance. When you’re ready to cook, just assemble everything on the baking sheet and bake according to the directions. This is a great way to save time on busy days.
How do I know when the chicken is cooked through?
The safest way to check for doneness is by using a meat thermometer. The internal temperature should reach 165°F. The juices should also run clear, with no pink remaining in the meat.
Can I freeze leftovers?
Yes, you can. Store in a freezer-safe container for up to three months. To reheat, thaw in the refrigerator overnight and then warm in the oven at 350°F. This will help maintain the dish’s original texture and flavor.
One-Pan Roasted Chicken and Veggies
Ingredients
- 1 pound red potatoes or yellow potatoes, chopped into 1" pieces
- 2 pounds bone-in skin-on chicken thighs
- 2 cloves garlic minced
- 2 small acorn squash or 1 large squat, or 2 medium sweet potatoes
- 1 onion red onion cut into ½" wedges
- 2 cups Brussels sprouts halved if large
- 1 tablespoon olive oil
- 2 tablespoons olive oil
- 1 teaspoon kosher salt or to taste
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon dried basil
- ¼ teaspoon black pepper
- 2 teaspoons honey
- 2 teaspoons balsamic vinegar
- ½ teaspoon black pepper
Instructions
- Start by preheating your oven to 450°F, optionally lining a baking pan with parchment paper for easier cleanup.
- Combine the seasoning ingredients in a small bowl.
- Halve the acorn squash lengthwise, remove the seeds, and chop it into ½-inch segments.
- Arrange the chicken thighs on a large baking sheet with the skin facing up. Drizzle with olive oil and season with paprika, garlic powder, and half the amount of salt and pepper.
- In a mixing bowl, toss the potatoes, onion, and squash with about two-thirds of the seasoning mix, then place them around the chicken on the baking sheet.
- Bake for 15 minutes. While cooking, coat the halved Brussels sprouts with the reserved seasoning mix.
- After the first 15 minutes, turn the squash, mix the potatoes, and add the Brussels sprouts to the baking sheet.
- Continue roasting for another 15 minutes or until the vegetables are tender and the chicken is fully cooked at an internal temperature of 165°F. Broil for an optional 2 minutes at the end for a crispy finish!
