Dig into the rich, rustic flavors of fall with this one-pan chicken dinner recipe! The best part: In just under an hour, this stunning roasted chicken and veggie dish will be ready for the table.

Nothing says “autumn” like a pan of the season’s best produce roasted with chicken and herbs. This hearty and delicious chicken dinner boasts an abundance of antioxidant-rich vegetables and lean chicken breast.

Just about any vegetable takes on a delicious and rustic flavor when roasted. Fall produce like butternut squash and – my personal favorite – Brussel sprouts roast up perfectly, each adding their own distinct flavor to the dish. This is one of those dishes that you really can’t mess up; the crispier the veggies get, the deeper the flavor they seem to have.

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What I love most about this recipe, besides the easy cleanup of course, is that every bite is different. A little bit of onion and butternut squash in one bite and the next may be chicken and Brussels sprouts. It is truly a fall feast for the senses. The chicken roasts up alongside the vegetables in an olive oil and apple cider vinegar mixture that helps the herbs stick to the chicken and vegetables and seal in the flavor.

I recommend setting the sprigs of thyme on top of each chicken breast and once the dish is roasted, gently slide your finger down the stem and push the leaves of thyme onto the chicken and veggies. It gives that cooked-all-day rotisserie chicken aroma to the chicken.

Be sure to keep this recipe in your back pocket for days when you want a home-cooked meal in a pinch.

Jennafer Ashley

One-Pan Harvest Chicken Dinner with Brussels Sprouts and Butternut Squash

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Total time:1 hr

Cook Time:45 mins 45 minutes

Prep Time: 15 mins 15 minutes

Serves:4 servings

One-Pan Harvest Chicken Dinner with Brussels Sprouts and Butternut Squash

Recipe by: Jennafer Ashley

Nothing says “autumn” like a pan of the season’s best produce roasted with chicken and herbs. This hearty and delicious meal boasts an abundance of antioxidant-rich vegetables and lean chicken breast.

Ingredients

• 4 chicken breasts
• 3 cups Brussels sprouts, halved
• 3 cups butternut squash, cubed
• 1 cup red onion, coarsely chopped
• 1/3 cup olive oil
• 2 T apple cider vinegar
• 1 T garlic, minced
• 1 T oregano
• 4 sprigs thyme
• 1 t sea salt
• 1/4 t black pepper

Instructions

• Preheat oven to 400ºF and line a large baking sheet with parchment paper. In a large mixing bowl, combine olive oil, apple cider vinegar, garlic, oregano, sea salt and black pepper.
• Add chicken, Brussels sprouts, butternut squash and onion to bowl. Toss with hands to coat.
• Place everything onto the baking sheet and arrange evenly. Top with sprigs of thyme. Bake 40-45 minutes, or until center of chicken breasts are cooked through.

Watch the Recipe Video Below!

Pro Tip: If you want to switch up the veggies (or don’t have Brussels sprouts and squash on hand), swap in chopped sweet potatoes and broccoli instead.

If you’re a fan of one-pan recipes, you’ll love this lemon and herb chicken and these beef jerky nachos.