#Best #ONE #PAN #ROASTED #CHICKEN #WITH #FALL #VEGETABLES
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ONE PAN ROASTED CHICKEN WITH FALL VEGETABLES
This meal just couldn’t get any easier with crisp-tender chicken and veggies packed with so much flavor!
INGREDIENTS:
1 pound butternut squash, chopped
8 ounces baby red potatoes, halved
8 ounces baby peeled carrots
8 ounces brussels sprouts, halved
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
FOR THE CHICKEN
8 bone-in, skin-on chicken thighs
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary
Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
1.Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2.Season chicken with oregano, thyme, basil, rosemary, salt and pepper, to taste; set aside.
3....................
4....................
Get Full Recipe ==> @ damndelicious.net
ONE PAN ROASTED CHICKEN WITH FALL VEGETABLES
This meal just couldn’t get any easier with crisp-tender chicken and veggies packed with so much flavor!
INGREDIENTS:
1 pound butternut squash, chopped
8 ounces baby red potatoes, halved
8 ounces baby peeled carrots
8 ounces brussels sprouts, halved
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
FOR THE CHICKEN
8 bone-in, skin-on chicken thighs
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary
Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
1.Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2.Season chicken with oregano, thyme, basil, rosemary, salt and pepper, to taste; set aside.
3....................
4....................
Get Full Recipe ==> @ damndelicious.net
