One-Pan Roasted Chicken and Veggies
This colorful and easy one-pan dish of roasted chicken and vegetables is a family favorite!
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!