Description
A delicious and hearty dish featuring roasted Brussels sprouts and butternut squash topped with seasoned chicken thighs.
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!
- Leftovers will last up to five days in the refrigerator. To reheat, I recommend spreading the leftovers on a sheet pan and reheating in the oven. If you’re in a rush, the microwave will work but the vegetables won’t be as crispy.
Notes
- This dish pairs well with a light salad.
- Adjust the spices according to your taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Oven Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 100mg