Print

One-Pan Harvest Chicken and Veggies: Easy, Joyful Meal

One-Pan Harvest Chicken and Veggies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple and delicious one-pan dinner featuring tender chicken and hearty fall vegetables, perfect for a weeknight meal with minimal cleanup.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 lb Brussels sprouts, trimmed and halved
  • 1 lb sweet potatoes, peeled and cubed
  • 1 large red onion, cut into wedges
  • 2 tbsp olive oil
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the chicken, Brussels sprouts, sweet potatoes, and red onion with olive oil, rosemary, thyme, garlic powder, salt, and pepper.
  3. Spread the mixture in a single layer on a large baking sheet.
  4. Roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized, flipping halfway through.
  5. Serve immediately.

Notes

  • You can substitute chicken breasts for thighs, but adjust cooking time as needed.
  • Feel free to add other fall vegetables like carrots or butternut squash.
  • For crispier vegetables, ensure they are not overcrowded on the baking sheet.

Nutrition

Find it online: https://cookerycourier.com/one-pan-harvest-chicken-and-veggies/