Autumn Chicken Roasted Vegetables
Autumn Chicken Roasted Vegetables is a heartwarming dish that captures the essence of fall with tender chicken and a colorful array of seasonal vegetables. This one-pan meal features juicy boneless chicken thighs surrounded by sweet potatoes, carrots, and Brussels sprouts, all infused with aromatic herbs. Perfect for cozy family dinners or entertaining guests, this recipe ensures a delightful balance of flavors and textures, making it a staple for autumn gatherings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves about 6 people 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 2 medium sweet potatoes, cubed
- 3 cups carrots, sliced
- 2 cups Brussels sprouts, halved
- 3 tbsp olive oil
- 2 tsp dried thyme
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and peel the sweet potatoes and carrots, then cut them into bite-sized pieces. Trim the Brussels sprouts.
- In a large bowl, combine the vegetables with olive oil, thyme, garlic powder, salt, and pepper. Toss until evenly coated.
- Spread the vegetables onto a parchment-lined baking sheet and place the chicken thighs on top.
- Roast in the oven for 30-35 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Nutrition
- Serving Size: 1 plate (about 380g)
- Calories: 450
- Sugar: 7g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 120mg