I love one pan dinners. Less mess and completely customized to what you have on hand. With five people to feed and lots of different taste buds to satisfy this is my type of meal. If you don’t like one vegetable, you can eat the others. Also, less clean-up is always appreciated by whoever is on dish duty. Delicious and easy! A weeknight win!
This meal is full of veggies and spices and chicken thighs stuffed with butter and herbs. Full of flavor and easy enough for a busy week night meal.
I picked up a butternut squash from a farm stand last week. I have been trying to decide what to do with it. Well, tonight it will join some beautiful potatoes, onions, and carrots. They will be covered in lots of tasty herbs and olive oil. Then I will roast them to crunchy, caramelized goodness.
Our chicken thighs also get some special treatment with butter stuffed under the skin with thyme, tarragon and oregano. You can change this up with rosemary, thyme and sage. Really whatever you like!
I cook the veggies for about ten minutes before I add the chicken.
The chicken is added back in the over for 35 minutes or until the chicken is cooked.
Sheet Pan Chicken and Veggies
5 – 6 Servings
1 Butternut Squash, cubed
6 Yukon Potatoes, cubed
2 Onions, cut into chunks
3 Carrots, chopped (same size as potatoes and squash)
6 Chicken thighs
1/2 tsp. each Dried Thyme, Tarragon, Oregano, Marjoram, Paprika
5 Tbsp of Olive oil, divided
2 Tbsp Butter
Salt and Pepper to taste
Preheat oven to 425 degrees.
On a sheet pan that is covered with parchment paper or silicone mat, add butternut squash, potatoes, onions and carrots. Season with herbs, salt and pepper. Save about 1 teaspoon of the dried herb mixture for the chicken thighs. Drizzle 4 Tbsp. of oil over the vegetables and toss to completely coat.
Put into preheated over and cook for 10 minutes. After 10 minutes, remove from oven and add chicken onto the sheet pan. Nestle the thighs in between the vegetables, keeping everything flat on the sheet pan.
Add a pat of butter under the skin of the chicken thigh. On top of the skin use the remaining 1 Tbsp. of oil and cover the skin completely. Add the remaining herbs to the top of the chicken thighs. Season with salt and pepper.
Bake for 40 minutes or until chicken is cooked through and the vegetables are tender.
I love meals like this because I get lots of scraps for my compost. Also, I fill up my soup scrap jar. If you don’t do this yet, you should start! I keep vegetable scraps in the freezer and when I have enough, I make stock. Game changer in the way I think about cooking and food waste.
Such an easy meal that tastes great! I hope you try it. Let me know if you change up the veggies or herbs and spices. Hope you enjoy!
Acorn & Birch 