Rosemary Chicken & Fall Vegetables
Twin Cities food blogger greens & chocolate whipped up a classic fall meal of roasted chicken and vegetables, seasoned with aromatic rosemary. This meal will make the house smell like heaven while it cooks and the whole family will eat it up — literally.
It’s fall, and for me that means breaking out my favorite sweaters, lighting more cozy candles than usual and making my favorite comfort foods. Many people think of comfort foods as cheesy, buttery and mostly unhealthy, but I find comfort in certain flavors as well as textures. Sure, I love a good hotdish, but I also love using certain fresh ingredients more often in the fall and winter than in the spring and summer.
Fresh rosemary falls in that category for me. I love the earthiness it brings to dishes. In this recipe for Rosemary Chicken & Fall Vegetables, I combined rosemary with maple syrup and Dijon mustard for an outstanding dressing.
Because the chicken and vegetables use the same dressing, this dish is very simple and easy. Better yet, it’s all cooked on one baking sheet. If you’re looking for a comforting yet healthy and satisfying meal, this dish is it.
If you want to make it even easier for a weeknight meal, you can prep the dressing and chop the vegetables ahead of time. Then, when you’re ready to eat, you just have to assemble everything and toss it in the oven.
The recipe itself is fairly flexible. If you want to use boneless chicken thighs instead of bone-in, go for it! Chicken breasts will also work, but the cooking time may need to be adjusted a few minutes. If you want to use sweet potatoes instead of butternut squash, or an onion instead of shallots, that would definitely work, too.
I love serving this dish with a loaf of hot bread from the oven. We usually have some vegetables left over and, I have to say, they are delicious the next morning with a runny egg on top!
Preparation time: 20 minutes
Cook time: 35 minutes
1 small butternut squash, peeled, seeds removed and cut into 1” chunks
2 cups Brussels sprouts, halved
2 cups red or yellow potatoes, cut into small chunks
4 shallots, sliced
¼ cup olive oil
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 tablespoon fresh chopped rosemary
1 teaspoon salt
½ teaspoon pepper
4 bone-in, skin-on chicken thighs
- Heat the oven to 425 F.
- Combine all the chopped vegetables in a large bowl.
- In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, rosemary, salt and pepper.
- Brush the chicken thighs with the marinade, then pour remaining marinade over the vegetables. Stir well to combine the marinade with the vegetables, and add another tablespoon or two of olive oil if needed.
- Arrange the vegetables and chicken on a baking sheet.
- Bake for 35-40 minutes, until the chicken has cooked through to 165 F and the vegetables are roasted.
Serve and enjoy!