One Pan Rosemary Roasted Chicken and Vegetables
An easy and healthy dinner recipe for chicken and fall vegetables with fresh rosemary.
Prep Time15 minutes mins
Cook Time35 minutes mins
Total Time50 minutes mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 586kcal
- 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
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!
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