Roast Chicken with Vegetables
This Roast Chicken with Vegetables is healthy & full of vegetables like butternut squash & brussels sprouts & marinated in apple cider vinegar & honey! Healthy, cozy, and delicious!
Servings: 4 people
Calories: 461kcal
Equipment
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts*
- 1 pound butternut squash peeled and cubed
- 1 (8 oz) package white mushrooms left whole
- 4 oz brussels sprouts halved
- 3 carrots peeled and coined
- 1 yellow onion chopped
Marinade
- 1/2 cup apple cider vinegar
- 1/4 cup olive oil
- 2 tablespoons honey
- 2 cloves garlic pressed
- 1 teaspoon dijon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
Marinade
- Whisk together marinade.
- Place chicken breasts and marinade together in a plastic baggie or tupperware and let marinate in fridge for at least 30 minutes or up to a day (I let mine marinate for 3 hours).
Roast Chicken with Vegetables
- Preheat oven to 425 degrees F and line a baking sheet with a silicone mat.
- Place all prepared vegetables onto baking sheet.
- Remove the chicken breasts from the fridge and place on a plate. Set aside.
- Use the marinade from the chicken and pour it over the vegetables.
- Toss to coat.
- Bake the vegetables in the oven for 20 minutes, stirring halfway through.
- Place the chicken onto the baking sheet and bake for an additional 20 minutes, stirring the vegetables halfway through.
- Chicken should be cooked through and vegetables should be tender.
- If the vegetables aren't tender, remove the chicken and let rest while you cook the vegetables for an additional 5-10 minutes.
- Season with more salt, if necessary and serve immediately!
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Nutrition
Calories: 461kcal | Carbohydrates: 34g | Protein: 41g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 109mg | Sodium: 407mg | Potassium: 1527mg | Fiber: 6g | Sugar: 16g | Vitamin A: 19960IU | Vitamin C: 56.3mg | Calcium: 104mg | Iron: 2.7mg