Description
A delicious oven-roasted chicken dish featuring Brussels sprouts and butternut squash, perfect for a cozy meal.
Ingredients
Scale
- 1 lb Brussels sprouts (trimmed and halved)
- 1 lb butternut squash (cut into bite-sized pieces)
- ½ red or yellow onion (chopped)
- 1 lemon (thinly sliced)
- 3 large garlic cloves (minced)
- 4 Tablespoons olive oil (divided)
- 2 Tablespoons balsamic vinegar
- 1 ½ teaspoon sea salt (divided)
- 1 ½ teaspoon ground pepper (divided)
- pinch of nutmeg
- 4–6 chicken thighs (bone-in or boneless)
- 1 Tablespoon apple cider vinegar
- 1 teaspoon fennel seeds
- 1 teaspoon crushed red pepper
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- 4 fresh sage leaves (chopped)
Instructions
- Preheat oven to 450°F.
- Combine the Brussels sprouts, squash, onion, lemon slices and minced garlic in a large bowl.
- Add 2 Tablespoons of olive oil, balsamic vinegar, 1 teaspoon salt, 1 teaspoon pepper and nutmeg and toss to combine.
- Spread veggie mixture onto a large baking sheet.
- Combine remaining olive oil, apple cider vinegar, fennel seeds, red pepper, paprika, garlic powder, ½ teaspoon sea salt, ½ teaspoon pepper and sage in a small bowl. Coat chicken with the marinade and arrange chicken on top of the Brussels sprouts and squash mixture.
- Bake for 30-40 minutes or until both the veggies and chicken are cooked through.
- Portion onto plates, squeeze any remaining juice from the lemon over each serving and enjoy!
Notes
- This dish can be served with a side salad for a complete meal.
- Adjust spices to taste according to your preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 100mg