Description
A cozy one pan chicken dinner featuring juicy chicken and caramelized vegetables perfect for fall.
Ingredients
- 1-2 pounds boneless, skinless chicken breasts, cut into strips
- 5 tablespoons olive oil, divided
- 1 tablespoon minced garlic
- 1/2 tablespoon dried thyme
- 1/2 tablespoon dried oregano
- 1/2 tablespoon dried rosemary
- 1 cup petite red potatoes, quartered
- 1 cup Brussels sprouts, halved
- 1 cup butternut squash, cubed
- Salt and pepper, to taste
- Fresh parsley for garnish
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Instructions
- 1. Preheat your oven to 400°F.
- 2. Season the chicken strips with salt and pepper. Arrange them on a large baking sheet.
- 3. Chop the potatoes, Brussels sprouts, and butternut squash into bite-sized pieces and scatter around the chicken.
- 4. In a small bowl, whisk together 3 tablespoons of olive oil, minced garlic, thyme, oregano, and rosemary. Brush this mixture over the chicken and vegetables.
- 5. Drizzle the remaining 2 tablespoons of olive oil over the vegetables.
- 6. Roast for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender. Optionally broil for extra crispiness.
- 7. Garnish with fresh chopped parsley before serving.