Description
A cozy and comforting one-pan meal featuring roasted vegetables, juicy chicken, and a garlic butter sauce that brings all the flavors together.
Ingredients
Units
Scale
For the roasted vegetables
- 1 lb Butternut squash, peeled and cubed
- 1 lb Brussels sprouts, halved
- 1 large Red onion, sliced into wedges
- 2 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Paprika
- 1 tsp Dried thyme or rosemary
For the chicken
- 4 pieces Chicken thighs, bone-in or boneless
For the garlic butter sauce
- 4 tbsp Butter
- 3 cloves Garlic, minced
- 1 cup Chicken broth (just a splash for the sauce)
- 1 tbsp Dijon mustard (optional)
Optional ingredients for serving
- 1 cup Parmesan for serving
- 1 cup Cheese tortellini (optional)
Instructions
Preparation
- Heat oven to 425°F (220°C). Put a big sheet pan in the oven for a few minutes to get hot.
- Toss butternut squash, Brussels sprouts, and red onion with olive oil, salt, pepper, paprika, and thyme.
- Spread vegetables on the hot pan and roast for about 15 minutes.
- Season chicken thighs with salt, pepper, and a little paprika, then nestle them into the veggies.
- Roast until chicken is cooked through and veggies are browned and tender, usually 20 to 30 minutes depending on thickness.
- Make the garlic butter sauce by melting butter in a small skillet, adding minced garlic, then chicken broth and optional Dijon mustard.
- Drizzle the garlic butter sauce over the chicken and vegetables right before serving.
Notes
This meal is very flexible; feel free to swap the vegetables based on what you have available. For a heartier meal, cook cheese tortellini and toss it with some of the garlic butter sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Main Course
- Cuisine: American
Nutrition
- Calories: 600
- Sugar: 5
- Sodium: 800
- Fat: 28
- Saturated Fat: 10
- Carbohydrates: 45
- Fiber: 8
- Protein: 38
