Raise your hand if this has ever happened to you: You come up with a great entree idea for dinner…and then you remember that you have to decide on sides as well. Ugh, the worst! That’s one reason why I love this roasted chicken with vegetables–it solves the question of what’s for dinner in one recipe.
But my reasons for loving this recipe extend far beyond minimizing decision fatigue at mealtime.
For one, it’s packed with veggies. You can come pretty close to meeting the recommended 2-3 cups of veggies per day at dinner alone with this recipe.
Second, it heats up well for lunch! I double this recipe every time I make it, simply because 10 minutes of extra prep equals one healthy dinner and four healthy lunches for my week.
Finally, it’s delicious. In fact, I’d rank it up there with restaurant takeout.
Here’s how you can make it!
Roasted Chicken with Vegetables
Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
• 4 cups (530g) sweet potato, chopped
• 4 cups (350g) Brussels sprouts, halved
• 1 tablespoon oil (avocado works excellent for high heat)
• 1 tablespoon maple syrup
• 1 clove of garlic
• 1 tablespoon balsamic vinegar
• 1 teaspoon fresh thyme
• ⅛ teaspoon salt
• ⅛ teaspoon pepper
Chicken:
• 3 large breasts with skin on and bone-in
• 3 cloves garlic
• 3 teaspoon fresh thyme
• ⅛ teaspoon salt
• ⅛ teaspoon pepper
• 1 ½ teaspoon oil (avocado or olive)
• 3 teaspoons balsamic vinegar
• 18 cherry tomatoes
Directions:
Preheat the oven to 375°F (190°C).
Peel and chop sweet potatoes into similar-sized pieces as the Brussels sprouts for an even cooking time.
Cut the ends off the Brussels sprouts and cut in half if they are medium to large in size
Remove the thyme leaves from the stem and crush. Peel and crush the garlic.
In a small bowl, mix the maple syrup with one of the crushed garlic cloves and add in the balsamic vinegar, 1 teaspoon of thyme and season with a little salt and pepper.
Place the sweet potatoes and Brussels sprouts onto a large cooking sheet and mix well with balsamic marinade. Set aside.
In a separate bowl, mix the remaining 3 crushed garlic cloves with 3 teaspoon of thyme, oil, balsamic vinegar, and salt and pepper. Stir to combine and spread over the chicken breasts, covering both sides.
Place a non-stick frying pan over medium heat. Place the chicken into the hot pan and sear for 3-4 minutes on each.
Now place the chicken into an ovenproof dish along with the cherry tomatoes. Sprinkle the cherry tomatoes with a little salt and pepper and balsamic vinegar.
Place chicken and the sheet pan of veggies in the oven and roast for 35 minutes.
The chicken is cooked when the internal temperature reaches 165°F (75°C). Remove both dishes from the oven and serve immediately.
Want a printable version of this recipe, complete with nutrition facts and a scannable MyFitnessPal code? Click here!
This roasted chicken and vegetables got 10 enthusiastic thumbs up (plus two paws from a very naughty pup). Hope your family loves it as much as mine did!