Roasted Chicken with Fall Vegetables

This dish features chicken breasts roasted alongside seasonal vegetables such as squash and Brussels sprouts, with fragrant spices and aromatics. The result is tender, juicy chicken and caramelized vegetables with a rustic, golden-brown finish, all cooked in one pan for ease and flavor.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

4 pieces boneless chicken breasts skinless, evenly thick
2 cups butternut squash or acorn squash peeled and cubed
2 cups Brussels sprouts halved
3 cloves garlic minced
1 teaspoon ground cinnamon
1 teaspoon dried sage
2 tablespoons olive oil
to taste salt and pepper

Equipment

Baking Sheet or Large Ovenproof Skillet
Chef’s knife
Cutting board
Measuring Spoons

Method

Preheat your oven to 400°F (200°C). Prepare a baking sheet or ovenproof skillet by lining it with parchment paper or lightly greasing it.
Pat the chicken breasts dry and season both sides generously with salt, pepper, and a pinch of cinnamon to enhance the warm flavors.
4 pieces boneless chicken breasts
Toss the cubed squash and halved Brussels sprouts with olive oil, minced garlic, sage, and a sprinkle of salt and pepper until evenly coated.
4 pieces boneless chicken breasts
Arrange the seasoned vegetables in a single layer on the prepared baking sheet and place the chicken breasts on top or alongside, ensuring space for even roasting.
Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are golden and caramelized.
Remove from the oven and let the chicken rest for 5 minutes, allowing juices to redistribute for a tender, juicy bite.
Slice the chicken breasts and serve alongside the roasted squash and Brussels sprouts, spooning any pan juices over the top for extra flavor.