Roast chicken with vegetables all roasted in one pan – what could be better? This recipe uses chicken breasts cooked in the oven before adding the vegetables. Drain off the liquid from the pan before adding the vegetables so they can caramelize evenly. Brussels sprouts, butternut squash, and acorn squash are at their best when roasted. The trick is to cut them into even pieces with a maximum surface area so they can benefit from all the direct heat.
- 1 tablespoon chopped fresh sage, divided
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 4 (10-oz.) bone-in, skin-on chicken breasts
- 4 cups cubed peeled butternut squash (about 1 lb.)
- 3 large shallots, peeled and quartered
- 1/2 acorn squash, seeded and cut crosswise into slices
- 8 ounces Brussels sprouts, trimmed and halved (about 2 cups)
- 2 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 1 1/2 teaspoons salt, divided
- 1 teaspoon freshly ground black pepper, divided
- Place a large baking sheet in oven; preheat oven to 425°F (leave pan in oven as it preheats).
- Combine sage, mustard, and syrup in a small bowl; brush evenly over chicken breasts.
- Carefully remove pan from oven. Add chicken to pan; bake at 425°F for 20 minutes.
- Remove pan from oven. Discard any juices from pan.
- Add butternut squash, shallots, acorn squash, and Brussels sprouts to pan with chicken.
- Top vegetables with butter, oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper; toss.
- Spread in an even layer around chicken.
- Sprinkle chicken with remaining 3/4 teaspoon salt and remaining 1/4 teaspoon pepper.
- Bake at 425°F for 20 minutes or until chicken is done.
- Remove the bones from chicken before serving.
Serves 6 – Nutrition Per Serving
Calories 376, Fat 14g, Protein 36g, Carbohydrate 26g, Fibre 4g, Sugar 7g