Cozy One-Pan Fall Chicken and Veggies for Dinner Tonight!
A comforting one-pan meal featuring chicken and seasonal vegetables, perfect for busy nights.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 4 chicken thighs
- 2 cups Brussels sprouts, halved
- 2 cups sweet potatoes, diced
- 1 red onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the chicken thighs, Brussels sprouts, sweet potatoes, red onion, and garlic.
- Drizzle with olive oil and season with thyme, paprika, salt, and pepper. Toss to coat.
- Spread the mixture evenly on a baking sheet.
- Bake for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve warm and enjoy your cozy meal!
Notes
- Feel free to substitute any seasonal vegetables you have on hand.
- This dish can be made ahead and reheated for quick meals.
- For extra flavor, marinate the chicken in the seasoning for a few hours before cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 100mg