Roasted Harvest Chicken
Dig into the rich, rustic flavors of fall with this one-pan roasted chicken dinner. The best part: In just under an hour, this stunning roasted chicken, with butternut, brussel sprouts and granny smith apple dish will be ready for the table. This is one of those dishes that you really can’t mess up, the crispier the veggies get, the deeper the flavor they have. You basically want to have some herbs, salt, oil and my secret ingredient, a bit of orange juice.
WEEKEND MEAL BOX #43 PREP: 5 min Cook Time: 40-45 min SERVES: 4
4 chicken thighs 10 brussel sprouts 1 medium size butternut or large sweet potato 1 granny smith apple 3 oz extra virgin olive oil sprig of fresh rosemary ½ t salt (to taste) ¼ t pepper (to taste)
Herbs for veggies:
½ t thyme
½ t parsley
½ t onion
DIRECTIONS: Preheat oven to 425ºF
In a large mixing bowl, combine olive oil with herbs, salt and black pepper to taste.
Peel the butternut squash (or sweetpotato) and cut into 1” cubes or ½” thick rings. Cut the
Brussel sprouts in half. Dice the apple into large chunks, no need to peel. Add the veggies and apple to a large bowl and add half the herbed oil blend and toss to coat well.
Place veggies on onto the baking sheet and arrange evenly leaving room for the chicken.
Toss the chicken in the remainder of the herbed oil blend and place on baking sheet with veggies. Top with sprig of rosemary.
Bake 40-45 minutes, or until internal temperature of the chicken reaches 165°F.