One Pan Rosemary Roasted Chicken and Vegetables
An easy and healthy dinner recipe for chicken and fall vegetables with fresh rosemary.
Servings: 4 servings
Calories: 586kcal
Ingredients
- 1 butternut squash peeled, seeds removed, and cut into 1" chunks
- 2 cups brussels sprouts halved
- 2 cups yellow or red potatoes cut into small chunks
- 4 shallots sliced
- 2 tablespoon maple syrup
- ¼ cup olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon fresh chopped rosemary
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 bone-in skin-on chicken thighs
Instructions
- Preheat the oven to 425 degrees F.
- Combine all of the chopped vegetables into a large bowl.
- In a small bowl, whisk together olive oil, maple syrup, dijon mustard, rosemary, salt, and pepper.
- Brush the chicken thighs with the marinade, and then pour the remaining over the vegetables.
- Stir well to combine with the vegetables, and add another tablespoon or two of olive oil if needed.
- Arrange the vegetables and chicken on a baking sheet.
- Bake in the preheated oven for 35-40 minutes, until chicken has cooked through to 165 degrees F and vegetables are roasted.
- Serve and enjoy!
Nutrition
Calories: 586kcal | Carbohydrates: 37g | Protein: 28g | Fat: 38g | Saturated Fat: 8g | Cholesterol: 142mg | Sodium: 764mg | Potassium: 1382mg | Fiber: 7g | Sugar: 8g | Vitamin A: 20376IU | Vitamin C: 82mg | Calcium: 133mg | Iron: 4mg